Tasting notes: Floral muscat nose, dry crisp citrus finish.

Muscat a Petit Grains fermented to dry.

Established in 1842, Spring Vale has been home to the Lyne family since the 1870'S.
For many years a sheep and cattle concern, the property diversified into viticulture in 1986 and has since earned a reputation for wines of outstanding style and structure.

Exotic and Intense,
Spring Vale Gewurtraminer expresses an amalgam of tropical freshness and complex spice.

This wine changes every year with what we have available, varieties and volumes which are small and need a home. Every year I am amazed at how different and textural the wines are and how I love that they are different every time. The main base is Riesling, Sauvignon Blanc and MÜLLER THÜRGAU with some Muscat, Pinot Gris and Chardonnay added at times if it doesn't fit the parent blend!

To celebrate the coming of the new season we have crafted a white from chenin blanc and riesling, fermented on skins for 75 days and matured in oak for 60 days. Bottled unfined, unfiltered with no added sulphur.

Legendary Juice!

This Chenin Blanc delivers a soft-tasting wine with a hint of citrus to bring some extra character to the story. Made from a single block of wild- fermented Chenin grapes, a small portion was fermented in our concrete eggs to add some background texture and upfront flavour. The rest old oak. Splash some into a goblet and pair with a feast fit for a king. Or, just enjoy with a parcel from the local fish n' chippery. Legends don't discriminate.

Malvasia is a variety we’re really excited about - big bunches, intense fruit flavour, late ripening and holds onto acidity in hot weather – perfect for The Riverland! The fruit for this wine was hand picked and then vinified in two different ways - one third was whole bunch pressed, the balance fermented on skins for 14 days. Each parcel was aged separately in used French barriques for about 8 months, before being racked once and blended back together prior to bottling. This wine sees no additions of any kind save for a small amount of SO2 at bottling.

Working with the fruit in this way has allowed us to create a layered and very unique wine, with length and drive, funk and clarity. Its super aromatic on the nose, and while initially you get that pop of intense stone fruit sweetness, its balanced out by the savoury, briney, almost saltiness imparted by time on skins. The acid line holds beautifully to cut through all this and provide the length and drinkability required. Allow fish and chips, or spaghetti with swordfish and capers, to find a new friend.