Limb Vineyards Mixed Dozen

Multi Gold Medals And 95 Points All From Winemaking Legend Ivan Limb!

Why to buy 

• Winemaker Of One Of Australia\'s Best Ever Reds! 5 Trophies, 26 Golds, 20 Silver & 18 Bronze 
• Seppeltsfield Shiraz Previous Vintage  Double Gold Medal Cwsa 2018
• Limb Single Shiraz 95 Point Rated By Australian Wine Showcase Magazine
• Limb Single Shiraz International Gold Medal Winner Cwsa 2020

Tasting Notes 

Limb Vineyards Home Block Seppeltsfield Barossa Valley Cabernet Sauvignon 2017

An enticing nose, which features blackcurrant with red fruits with an earthy character running through it. There is toasty oak and sweet spice also.The well-structured palate expresses sweet berry fruit and interwoven oak flavours. Ripe dark berries, plum and dusty mulberry characters abound with an earthy smoked meat character. Fine-grained soft tannins add to the attractive lingering fruit.

Limb Vineyards Home Block Seppeltsfield Barossa Valley Shiraz 2017

Traditional style Barossa Shiraz, the nose displays abundant fruit with layers of plush dark cherry, black currant and a lovely earth character balanced by integrated French oak.

A full-bodied Barossa Shiraz highlighting why I feel the Western Barossa Valley produces the best fruit. It’s a big chunky old style with amazing tannins that are supported by dark fruits and balanced acidity. Notes of Cherry, licorice and white pepper adds complexity while the balance of fruit intensity and oak provide this wine with great line and length.

Limb Single Vineyard Barossa Valley Shiraz 2018

Intense deep ruby red with purple hues. Plum, blackberry, licorice with soft voluptuous oak and chocolate all playing supporting roles. This wine illustrates exactly how I have been handcrafting premium red wine for my entire life, in the vineyard. The terror and microclimate of specific blocks produce something different year with the obvious characters of this vintage being plum, anise, and chocolate. The extended time in barrel and use of different aged oak mainly older allowed this flavour to infiltrate the wine without overpowering it and to run seamlessly into the natural tannin structure of the wine.

Technical Notes

Limb Vineyards Home Block Seppeltsfield Barossa Valley Cabernet Sauvignon 2017

After the cold and rainy winter period in 2016 the Barossa had a spring which is one of the wettest on record. This set up a perfect 2017 crop and the mild weather pattern we encountered through veraison was ideal with top up rain fall during early 2017. The dry Indian summer finished off the growing season creating wonderful ripening conditions. The fruit was crushed, de-stemmed and left on skins in fermenters for 7 days. A slow ferment then occurred with temperatures ranging from 15-18C, the wine had open pump-overs to ensure fruit intensity. Once fermentation was completed the wine was pressed into old French and American barrels. The wine spent 18 months in oak to mature until I felt the time was right to bottle. Final barrel selection ensured only the best of the best wine made it into the final blend before bottling with minimal fining or filtration. 

Limb Vineyards Home Block Seppeltsfield Barossa Valley Shiraz 2017

After the cold and rainy winter period in 2016 the Barossa had a spring which is one of the wettest on record. This set up a perfect 2017 crop and the mild weather pattern we encountered through veraison was ideal with top up rain fall during early 2017. The dry Indian summer finished off the growing season creating wonderful ripening conditions. The fruit was crushed, de-stemmed and left on skins in open top fermenters for 8-10 days. A slow ferment then occurred with temperatures ranging from 15-18C, the wine had open pump-overs and hand plunging to ensure fruit intensity. Once fermentation was completed the wine was pressed into old French barrels that were re-shaved just for this wine. The wine spent 24 months in oak to mature until I felt the time was right to bottle. Final barrel selection ensured only the best of the best wine made it into the final blend before bottling with minimal fining or filtration.

Limb Single Vineyard Barossa Valley Shiraz 2018

Winter rains gave the vines a great start to the 2018 growing season. A warm and dry spring then early summer was relatively mild, resulting in good flowering and fruit set. The dry conditions continued with several heat spikes in late January and early February meaning the vines went dormant and this interrupted veraison, with the picking of some of my earlier ripening vineyards delayed until the beginning of March. Perfect, mild ripening weather followed to the end of April. Time will be the judge but i suggest 2018 has produced another stunning Barossa vintage with Shiraz my stand out variety.

Harvested during the day, to be crushed and transfer straight to ferment, maintaining a temperature of around 26-28 degrees to maximise colour extraction. Fermented in stainless steel with French oak chips, wine is pressed at 1 baume and left to ferment until dry. Malolactic fermentation is commenced after racking onto French oak, after this is complete the wine is then filtered and stored in stainless steel until bottling.