BK WINES
PAST WINES
2022 CARBONIC PINOT NOIR
This wine is made from Pinot Noir grown in Lenswood. The grapes are fermented whole cluster in large wooden foudre for three weeks before being pressed off. The goal is to highlight the aromatics of carbonic maceration. This is usually their first Pinot Noir released each vintage and acts as an indication of what’s to come - we’re in for a treat.
2022 PINOT NOIR PET-NAT
This wine is made from Pinot Noir grown in Lenswood. The grapes were direct pressed into concrete for fermentation. When the wine was all but dry, it was racked and bottled to finish fermentation under crown-cap. It was released with small quantities of delicious lees still in bottle.
2022 CHARDONNAY PET-NAT
This cuvée is made from Chardonnay grown in the Basket Range. Whole-clusters were direct pressed into concrete tank for fermentation. When the wine was all but dry, it was racked and bottled to finish fermentation under crown-cap. It was released with small quantities of delicious lees still in bottle.
2022 SAIGNEE PINOT NOIR
2022 PIQUETTE
2022 CIDRE
2021 CARTE BLANCHE
Every year, Brendon gives himself the creative freedom to compose a wine that’s less about terroir and more about the process. This year’s rendition is primarily Chardonnay from atypical single vineyard barrels. The remainder is Savagnin, Pinot Gris, Grüner Veltliner, and some unrevealed secrets. Lees from other fermentations were also added, which promotes a rich texture. It was bottled unfined and unfiltered with minimal SO2. 12.8% ABV
2021 CARTE BLANCHE ROUGE
As with the Carte Blanche Brendon uses this cuvée as an opportunity to play with blending and new winemaking techniques. In this case, we have whole bunch Syrah fermented and aged on Pinot Noir and Pinot Gris lees. It was bottled unfined and unfiltered with minimal SO2. 12.8% ABV
2021 PINOT NOIR PET-NAT
This wine is made from Pinot Noir grown in Lenswood. After a frisky 2020 vintage, Brendon really wrangled the 2021 pet-nats. The grapes were direct pressed into concrete for fermentation. When the wine was all but dry, it was racked and bottled to finish fermentation under crown cap. It was released with small quantities of delicious lees still in bottle.
2021 OVUM GRUNER VELTLINER
This wine is an ode to Emmerich Knoll, the legendary godfather of Austrian Grüner Veltliner. 50% of the wine was fermented whole cluster, while the other 50% was direct pressed into neutral barrel. The two components then spend nine months mingling in concrete egg. 12.5% ABV
2021 SWABY CHARDONNAY
The grapes for this project come from Bernie Swaby, a former head geologist at the University of South Australia. His high elevation site (650m) is planted on an east-facing slope comprised of sandstone and quartz in Piccadilly beneath Mount Lofty. The Chardonnay (primarily I10V1 with a small amount of Bernard) was direct pressed into French oak barrique, a quarter of which were new. After an eight-month élevage with judicious bâtonnage, the wine is racked and bottled. Only 50 cases were produced. 12.8% ABV
2021 GOWER PINOT NOIR
Kristy and Brendon have started managing this site in Lenswood so Anne & Jeff can enjoy their retirement – farming in your eighties is no easy task. The twenty-five-year-old vines are planted on a steep east-facing slope on sandstone and clay. Pinot Noir (777, 114, 115) was fermented whole-cluster in open-top tanks. After élevage in 30% new oak, the clones are racked and blended. Only 100 cases were produced. 12.8% ABV
2021 RAMATO PINOT GRIS
We got a tiny allocation of this wine for Vine Arts’ tenth birthday. Pinot Gris is fermented whole cluster for ten days before being pressed off into neutral puncheon. After a ten-month élevage, the wine is bottled unfined and unfiltered. 12.6% ABV
2019 REMY PINOT NOIR
Like the Archer Beau, this wine is a barrel selection. They choose the best tasting component from Anne and Jeff Gower’s vineyard and let it spend 15 months in new french oak before bottling unfined and unfiltered. It spends an additional two years in bottle before release. Only 25 cases were produced. 13% ABV
2019 ARCHER BEAU CHARDONNAY
Each year, Kristy picks the best barrel (in this case, new oak) from Piccadilly’s Swaby Vineyard. It see’s extended élevage (15 months) with ample bâtonnage. It is bottled unfined and unfiltered with minimal SO2 but is built to age. Only 25 cases were produced. 13% ABV
2021 CARBONIC PINOT NOIR
This wine is made from Pinot Noir grown in Lenswood. The grapes are fermented whole cluster in large wooden foudre for three weeks before being pressed off. The goal is to highlight the aromatics of carbonic maceration. This is usually their first Pinot Noir released each vintage and acts as an indication of what’s to come - we’re in for a treat.
2021 CARBONIC CHARDONNAY
The Chardonnay for this project comes from the Adelaide’s notorious Basket Range. After several small vintages, they finally achieved high enough yields to make this cuvée without sacrificing fruit for their more classic offerings. The grapes are fermented whole-cluster in concrete for ten days before being pressed off into stainless steel for élevage. 12.5% ABV
2021 PINOT NOIR PET-NAT
This wine is made from Pinot Noir grown in Lenswood. After a frisky 2020 vintage, Brendon really wrangled the 2021 pet-nats. The grapes were direct pressed into concrete for fermentation. When the wine was all but dry, it was racked and bottled to finish fermentation under crown-cap. It was released with small quantities of delicious lees still in bottle.
2021 CHARDONNAY PET-NAT
This cuvée is made from Chardonnay grown in the Basket Range. Whole-clusters were direct pressed into concrete tank for fermentation. When the wine was all but dry, it was racked and bottled to finish fermentation under crown-cap. It was released with small quantities of delicious lees still in bottle.
PIQUETTE
This new release is made from a blend of Pinot Gris, Gruner Veltliner, Pinot Noir and Chardonnay. Water was added to the spent skins to extract what little sugar and alcohol was left. After a brief fermentation and maceration, the low abv liquid is pressed off. 3.4% ABV
2020 OVUM PINOT GRIS
2020 SKIN N BONES PINOT NOIR
2020 CARTE BLANCHE
2020 OVUM GRUNER VELTLINER
2020 GOWER PINOT NOIR
RIPASSO
2020 CARBONIC PINOT NOIR
2020 Pinot Noir pet-nat
2020 chardonnay pet-nat
2019 GOWER PINOT NOIR
2019 swaby chardonnay
2019 ovum gruner veltliner
This wine is an ode of Emmerich Knoll, the legendary godfather of Austrian Grüner Veltliner. 50% of the wine was fermented whole cluster while the other 50% was direct pressed to neutral barrel. The two components then spend nine months mingling in concrete egg.
2019 ovum pinot gris
This Pinot Gris was grown in Lenswood, a sub-appellation of the Adelaide Hills just east of the Basket Range. The grapes were direct pressed to concrete egg where the wine fermented and aged on full solids for nine months.
2019 Skin N Bones Pinot Noir
This Pinot Noir was grown in Lenswood, a sub-appellation of the Adelaide Hills just east of the Basket Range. The vineyard is predominantly MV6, a clone derived from cuttings brought to Australia in 1831 from Clos Vougeot. After harvesting the lower-than average yield, the grapes are fermented for a month on skins in open-top tank. The wine is then pressed off into barrel, 10% of which were new in this vintage. After a six-month élevage, the wine is racked and bottled.
2019 skin n bones savagnin
This Savagnin was grown in Lenswood, a sub-appellation of the Adelaide Hills just east of the Basket Range. This vineyard has since been damaged by the fires that devastated the region. The grapes were fermented on skins in open top concrete fermenter for one month before being pressed off. After an eight month élevage in neutral barrel, the wine is racked and bottled.
2019 one ball chardonnay
This Chardonnay was grown in Lenswood, a sub-appellation of the Adelaide Hills just east of the Basket Range. The grapes were direct pressed into oak barrel, 10-15% of which were new. After a nine-month élevage the wine is racked and bottled.
