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Growing Areas:
McLaren Vale

Grape Variety:
100% Shiraz

Winemaker:
Simon White

Food Suggestion:
This wine is outstanding when matched with rich meat dishes such as osso bucco or grilled lamb racks.

Residual Sugar:
2.20 g/litre

Alcohol: 13.8%

pH: 3.35

Acidity: 6.2 g/litre

Shiraz

Background Information:
Established in 1838, Chateau Reynella enjoys the unrivalled prestige of the birthplace of South Australia’s internationally renowned wine industry and the proud home of the State’s oldest operating winery. Set on 21 picturesque hectares at the gateway to the famous McLaren Vale wine region, Chateau Reynella exudes classic charm with its restored heritage.

Tasting Notes:
The warm region of McLaren Vale allowes fruit to ripen on the vine over an extended period, creating wines of great richness and complexity. Deep ruby red with purple hues the wine has a lovely forward fruit nose with hints of ripe plums, blueberry and chocolate. On the palate, the wine is layered with flavors of blood plums, ripe raspberry and dark chocolate characters. The tannins are elegant and supple creating a silky mouthfeel, while the oak integration is seamless. Rich and satisfying, the Chateau Reynella Shiraz will reward 10 – 15 years in the cellar.

Winemaker’s Notes:
The Chateau Reynella Shiraz is typical of the full bodied style of Shiraz that can be made from McLaren Vale fruit. Parcels of fruit from select old vine vineyards were fermented in 7 ton open concrete fermenters and punched down by hand. The ferment was then basket pressed, ensuring the gentle extraction of only soft tannins and contributing to the rich, silky character of the wine. The wine was then transferred to oak barrels and was matured in American and French oak for a period of 18 months prior to bottling.

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Growing Areas:
McLaren Vale

Grape Variety:
Chardonnay

Winemaker:
Phil Reschke
Simon White

Food Suggestion:
The Chateau Reynella
Chardonnay is the perfect match with
roasted spatchcock
with whole garlic cloves, and soft cheeses such as camembert.

Alcohol: 13.2%

Residual Sugar:
2.5g/litre

pH: 3.27

Acidity: 7.2 g/litre

Chardonnay

Tasting Notes:
Pale yellow with green hues, this Chateau Reynella Chardonnay exhibits fragrant ripe melons and peach with hints of cream, lemons and spicy oak. These characters are carried through on the palate where the wine displays a soft richness with full flavours of rockmelon, guava and white peaches. A fresh clean lemon like acid structure combined with underlying oak characters lead to a smooth soft finish. This superb wine will improve with careful cellaring for 4 - 6 years.

Winemaker’s Notes:
Chateau Reynella wines are blended from selected McLaren Vale
vineyards in South Australia. Classic winemaking techniques were
employed, to maintain the elegance of the wine. Whole bunch pressing in the air bag press gently pressed the fruit, allowing the juice to run freely, while harsh tannins are not released. After pressing, the wine was fermented in French barriques with the lees being stirred every 2 weeks, leading to a full flavoured wine of great depth befitting the history of Chateau Reynella wines.

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Growing Areas:
McLaren Vale

Grape Variety:
Grenache

Winemaker:
Simon White

Food Suggestion:
This wine is
outstanding when
matched with rabbit
and duck rillette on
crostini with raspberry,
white pepper and
balsamic jus.

Alcohol: 13.4%

Residual Sugar:
2.37 g/litre

pH: 3.40

Acidity: 6.0 g/litre

Grenache

Tasting Notes:
The first vintage of the new Chateau Reynella Grenache is here. This wine is fruit forward, and minimally handled to allow fruit expression to retain vibrancy and freshness. The front palate exhibits wild berry fruit while the mid palate offers strength and richness with a lively acid finish. The tannins are supple and silky, secondary to fruit sweetness and round out the palate. The influence of oak is minimal allowing the pomegranate, raspberry and cranberry fruit to emerge and integrate with the earthy undertones.

Winemaker’s Notes:
The fruit for this wine was destemmed and crushed into 4 and 7 tonne open fermenters. The wine was tasted 3 times daily and the
fermentation temperature and extraction regime adjusted at each tasting to maximise flavour extraction, keeping tannin in balance with the fruit intensity.

When the tannin and fruit balance were extracted to the desired level, the wines were basket pressed to tank. After settling for 24 hours, the wine was racked into old French oak barriques for 12 months. The wines were tasted regularly throughout maturation and racked and returned when required.

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Growing Areas:
McLaren Vale

Winemaker:
Stephen Pannell

Color:
Medium tawny with brown tints

Bouquet:
Distinctive spicy aroma

Palate:
Classic rancio flavor, luscious mouthfeel, leading to a dry, nutty finish

Alcohol: 19.0%

Residual Sugar:
2.5g/litre

pH: 3.41

Acidity: 5.5 g/litre

Old Cave Port

The premium fortified wines of Chateau Reynella reflect a commitment to the gentle art of fine winemaking. McLaren Vale fruit is crafted into stunning fortified wines with powerful fruit flavor and excellent aging potential.

Winemaker’s Notes:
The premium Chateau Reynella Old Cave McLaren Vale Fine Old Tawny Port is named after the oldest underground cellar in Australia. The Old Cave, designated a national historic site by The National Trust, was excavated in 1845 by winery founder John Reynell. Fortified with grape spirit and matured for eight years in small oak casks, Old Cave displays a distinctive spicy aroma and classic rancio flavor, leading to a dry, nutty finish. Old Cave is a stunning fortified wine with powerful flavor and excellent aging potential.

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