2004  

2014  

Predominantly made from Shiraz grapes (PT23 1654) grown on our estate vineyard in Murrumbateman with a small amount of fruit from Long Rail Gully and Quarry Hill vineyards. Soil is decomposing granite. The fruit was handpicked and de-stemmed into small 2 tonne open fermenters. Fermentation took approximately 2 weeks with gentle hand plunging twice daily. Following fermentation the wine was drained to old 500 litre French oak puncheons (20% new) for 15 months of maturation. 400 cases made.

1995  Crozes-Hermitage

2012  Gundagai

400 cases produced. 100% Shiraz. 13% abv. Silky, sexy and fragrant, the 2012 Gundagai Shiraz, sourced form a single vineyard on the Murrumbidgee River represents exactly what Gundagai Shiraz is all about. Power and density wrapped up in a medium bodied style. Amongst the sheep paddocks of Gundagai old soils formed over 400 million years ago by rich rain forests and dense wetlands have become verdant soils for viticulture. Rich, dense boysenberry nose with a whiff of coffee follows through on the palate.

2004  

"**Two Stars** Deeply fruited, generously oaked and well-focused on varietal spice, the latest HDV bottling gets right to the richness that is inherent in the grape without making any sacrifice to excessive ripeness. It is big but supple and polished in feel, and it shows plentiful extract, yet its sense of refinement remains all the way to the end, its tannins notwithstanding. So neatly crafted, in fact, that it can be enjoyed soon with a juicy rack of lamb, it is a quite ageworthy wine with a future that is at least as attractive as its wholly compelling present. It need not be drunk any time soon." - 92pts Connoisseurs Guide (Tasted 11/2006)

2013  Swartland

A.A. Badenhorst is the result of one family’s long-term love affair with wine. The estate is owned by cousins Adi and Hein Badenhorst - their grandfather was the farm manager of Groot Constantia for 46 years and their fathers grew up on the estate. A graduate of Elsenburg College in South Africa, Adi moved overseas to work harvests at Chateau Angelus, Alain Graillot and Wither Hills in New Zealand. He returned to South Africa and worked at Simonsig, Steenberg and Groote Post before his appointment as winemaker for Rustenberg, the highly regarded estate in Stellenbosch. The Swartland appellation of South Africa has become ground central for a small, but influential group of talented young winemakers who are establishing new boundaries for South African wines. A.A. Badenhorst is located in the Siebritskloof area of the Paardeberg mountain range in Swartland. In 2008, after working with Rustenberg for nine years, Hein and Adi bought a dilapidated 148 acre farm called Kalmoesfontein for its 62 acres of old bush vines. Their Cinsault (Cape Hermitage) and Grenache vines are some of the oldest in the country - the average age is 45 years old and 58 years respectively - and their Chenin Blanc is on average 40 years old. The vineyards are dry-farmed and biodynamic methods are practiced throughout the farm. The vineyards are particularly noteworthy for their exposition - instead of facing one direction; the parcels were planted on east, north and south facing slopes. The soils are composed of low-bearing Paardeberg, Lammershoek or Lemoenfontein granite. While Adi and Hein have modernized the cellar and the 1930’s farm house, Adi’s winemaking methods are traditional. All the wines begin with whole bunches. The white grapes are transferred directly into old casks or concrete tanks for fermentation and aging. The red grapes are fermented in concrete tanks or wood casks. Minimal sulfur is added before and after fermentation, otherwise, no other stabilizers or chemicals of any kind are used. Both A.A. Badenhorst estate wines are made in the same manner. The grapes were sorted in the vineyard and placed in refrigerated containers to rest overnight. The whole bunches were fermented naturally in concrete or wood tanks - the grapes weren’t mechanically crushed, but trodden by foot and minimal sulfur was added. Once fermentation began, the must was punched down twice per day and then left on its skins for six months before pressing. The wine was pressed into 4000L casks and aged for 16 months, during which time the wine was topped regularly but not racked until the final blends are complete.

2017  Gigondas

Gigondas -- "More concentrated and tannic than the 2016, the 2017 Gigondas shows outstanding potential. Marked by hints of charred wood and mocha, it's nevertheless rich, ripe and fruity, with a long finish." - 91-93pts WA

2016  

"The 2016 Syrah Cuvée Christine shows just how compelling this vintage is at Donelan. Gracious and lifted, but showing striking depth, the Cuvée Christine is magnificently complete from the very first taste. A rush of dark red/purplish berry fruit, wild flowers, mint, pine, rose petal and spice builds as this classy, polished Syrah shows off its alluring personality. There is much to love about this arrestingly beautiful Syrah. "- 97 points Vinous Media

1998  Dionneres, WA90

1990  Cornas

2016  St. Joesph Chemin Faisant

St. Joesph Chemin Faisant -- "Chemin Faisant" or "On the Way" is a complex St Joseph with peppery aromas on the nose followed by gorgeous depth and freshness. Structure and finesse reign supreme in this beautiful bottle.

1995