A new cuvée here from Basket Range - a juicy, fruity, delicious chillable red blend. From Sholto Broderick at Basket Range Wines: This wine is comprised predominately of Merlot and Petit Verdot from our vineyard. These were macerated with the use of whole bunches and with gentle handling, which gives lifted fruit and a spice from the stalks. The components were then blended with small amount of Chardonnay and Sauvignon Blanc. This makes for a red wine with gentle tannin and a lifted mid-palate. The Bantam is a dynamic wine that showcases juicy soft plums, white pepper, and graphitic tannin, with a savoury, highly drinkable quality. Designed for earlier drinking, it's best served cooler, at about 12c.

Pinot Noir from our vineyard (40%) and Syrah from the Deanery vineyard (60%). Both parcels were direct-pressed, settled and racked to seasoned French oak hogsheads for fermentation with 7 months maturation on lees. The wine underwent full MLF, creating a rosé with complexity and mid-palate texture, in a year which leaned towards lighter-bodied wines. Mike Bennie on The Wine Front: "From syrah and Pinot Noir, the duo matured and fermented in barrels. Lovely Shotlo Broderick on the tiller. It’s a grippy, dry rosé leaning into rose hip tea territory and splashing around a little bitter-sweet and dry cranberry drink too. Scents like that, flavours like that, spreads wide in the palate and tightens on a spread of light, terracotta tannin. A dash of woody spice emerges too. It’s very easy to like, its got depth and interest on its side". Rated 92/100 Tasted September 2024 Alcohol 11.4% Drink 2024 - 2027 "2023 was such a protracted vintage - something more of the 80s than most these days being warmer and earlier. They are really starting to show nicely now - longer ripening windows giving more phenological ripeness rather than the royal fruit forward style of warmer vintages". Sholto Broderick

This wine comes from two complimentary vineyards within a close proximity of our vineyard and winery. Each parcel of chardonnay was direct-pressed then cold settled before racking to French barrique and puncheon barrels (10% new) for fermentation and maturation for 9 months. Some battonage was used during maturation. There is a tight freshness here, with white stone fruits and a healthy dose of lemon on both the nose and palate. Gorgeous length too, helped by a touch of gentle oak and lees complexity. It all adds up to a beautiful, understated wine, but with plenty going on under the hood. Serve at 12c. "This is a combination of a Balhannah vineyard and a Piccadilly vineyard; an ‘off estate’ wine. It has the right pluck and charm to take you on a journey while satisfying your itch for fine chardonnay. Depth, vigour, excitement, drinkability all in the right spots. Quite a bit of honey-nougat in the wine though the coursing push of brine and crushed rock minerality elevates things and pierces the palate. There’s nectarine, white peach, green pear in the mix too. It’s marries the seasoning of the winery impeccably in apt, medium bodied fruit flavours. In all this, ticking many boxes." 93/100 Winefront Review by Mike Bennie "Fruit from two vineyards in the Piccadilly and Balhannah districts, crafted in a light and delicate style, focused on a citrus zest influence to the regional white stone fruit characters that are the core flavour note. A touch of grapefruit juice as well. There’s a 10% new oak regime with battonage in the winemaking, which gives the wine the lightest textural weight. Very easy to pour again and again. 12.4% alc Drink now - 2028" 92/100 Review by Tony Love at Winepilot 2025 SA Wine Guide "The 2023 were such a protracted vintage - something more of the 80s than most these days being warmer and earlier. They are really starting to show nicely now". Sholto Broderick

The vineyard is planted to approximately 50% Pinot Noir, over different aspects and soil types. This wine comes from vines planted on the south and southeast facing blocks and is a combination of MV6 and 777 clones. This block has a cooler, more protected aspect, enabling extended ripening flavour and tannin. This wine reflects a cooler vintage, with a delicate fruit and an elegant structure. Winemaking: The fruit parcels of fruit were fermented in 2000L vats with a small proportion of whole bunch use, given the cooler year. Maceration for approximately two-three weeks, with gentle pump- overs used twice daily for cap management. The wine was matured in French oak (25% new) for 10 months before blending. 120 dozen produced. 196 bottles for the UK. Review by Tony Love at Winepilot 2025 SA Wine Guide "From estate blocks where longer ripening occurs, enhancing the varietal aromatics which sit a little deeper in the wine - take your time to reveal what appears to be a terroir note of alpine herbs and florals. The fruit is darker cherry with good acidity balance and soft tannins. Good substance here in a delicate framework. 12.6% alc. Drink now - 2032" 94/100 Points "The 2023 were such a protracted vintage - something more of the 80s than most these days being warmer and earlier. They are really starting to show nicely now - longer ripening windows giving more phenological ripeness rather than the royal fruit forward style of warmer vintages". Sholto Broderick

A deliciously vibrant style of Australian Shiraz with succulent raspberry and blackcurrant fruit, hints of spice and elegant, seamless texture. Hailing from the 2021 vintage, thought by many to be the best of century thus far, The Quickening draws on fruit grown on Joel Matschoss’ challenging site high in the Eden Valley. Low yielding fruit is hand picked, wild fermented and aged in French oak for 11 months before being bottled unfined and unfiltered. The combination of earlier picking, gentle extractions and subtle oak results in a wine with impressive energy, depth, fruit and complexity. 95/100 - Robert Parker's Wine Advocate 95/100 The Vintage Journal, Andrew Caillard MW and Angus Hughson

From Sholto Broderick at Basket Range Wines: This wine is the evolution of the style my father made using the same fruit; Cabernet Sauvignon, Merlot and Petit Verdot. These vines were planted first in the early 1980s and at our new adjacent vineyard in 2001. Growing these varieties and making them into wine, I see the quality of the site and concentration of the fruit. Each block sits at a northern facing aspect on loamy clay over sandstone. The wine shows ripeness of tannin, structure and balance, while having energy and elegance. A reflection of an excellent site for these varieties. This is a Cabernet Sauvignon predominant blend (75%) with Merlot (19%) and Petit Verdot (6%). Each component was fermented in 2000L vats and matured in French barriques for 10 months. The 2022 Estate Cabernet is a pretty special wine for me. The 2021 Estate Cabernet was awarded the "Best Cabernet Trophy" at the Adelaide Hills Wine Show in 2022. I feel the 2022 vintage release is the best job of it I have made so far. Only 230 dozen produced. From Mike Bennie in The Wine Front: "From the Basket Range, of course, and a blend of 75% cabernet sauvignon, 19% merlot, 6% petit verdot. Sholto Broderick guides the process here, a young fella with a lot of clever stuff going on in his head, and a steady hand on the idea of legacy for the family estate. This feels like a very mature human made it. So even, so precise, so balanced, so serious yet so drinkable. Succulent texture, a freshness in the mix, dark cherry, faint mocha, liquorice, clove, blonde tobacco, alpine amaro characters in bouquet and palate. A web of emery board tannin shapes things nicely, the persistence is notable with graphite and crushed rock minerality finishing things in the distance, with a lick of clove spice there too. So wonderfully poised and offers concentration yet lift throughout. It’s decidedly serious. It’s fabulous". 94/100 The Wine Front

The Distant Light is what keeps many of us moving forward. It is the faint, twinkling lights of a harbour, gently beckoning home weary fishermen after time at sea. It is the comforting glow of a wood fire burning post a long, winter’s walk. It is the dazzling, azure blue of the ocean, glimpsed through gullies after a long drive to the coast. It is the streak of light on the horizon, viewed from a hilltop vineyard, ushering in a new dawn. This textural beauty is made with grapes from old vines, a detailed, complex tapestry of vineyards comprising young and old, trellised and bush-vine, their common thread being vibrant, energetic fruit that is concentrated but balanced. Viticulture The Grenache comes from Sue Trott’s Home Block in Blewitt Springs and Bernard Smart’s vineyard in Clarendon. The former bush vine on sand and the latter bush vine of clay loams with quartz and ironstone. The Shiraz components come from Joel Mattschoss’ Shiraz on Mengler’s Hill and 2 blocks of Andy Kalleske’s blocks in Koonunga/Ebenezer. All are trellised, 2 spur pruned, Joel’s cane pruned. Winemaking Though the winemaking was hugely detailed, the aim was to create something seamless. All fruit was hand-picked and wild fermented with varying percentage of whole bunch and a generally gentle extraction process. Ageing in a mix of concrete and larger French oak. No fining or filtration. 97 points - TOP WINES OF THE YEAR - Vinous/ Wine Pilot (Angus Hughson) 96 points - The Real Review 94 points - Robert Parker's Wine Advocate

The Distant Light is what keeps many of us moving forward. It is the faint, twinkling lights of a harbour, gently beckoning home weary fishermen after time at sea. It is the comforting glow of a wood fire burning post a long, winter’s walk. It is the dazzling, azure blue of the ocean, glimpsed through gullies after a long drive to the coast. It is the streak of light on the horizon, viewed from a hilltop vineyard, ushering in a new dawn. This textural beauty is made with grapes from old vines, a detailed, complex tapestry of vineyards comprising young and old, trellised and bush-vine, their common thread being vibrant, energetic fruit that is concentrated but balanced. Viticulture The Grenache comes from Sue Trott’s Home Block in Blewitt Springs and Bernard Smart’s vineyard in Clarendon. The former bush vine on sand and the latter bush vine of clay loams with quartz and ironstone. The Shiraz components come from Joel Mattschoss’ Shiraz on Mengler’s Hill and 2 blocks of Andy Kalleske’s blocks in Koonunga/Ebenezer. All are trellised, 2 spur pruned, Joel’s cane pruned. Winemaking Though the winemaking was hugely detailed, the aim was to create something seamless. All fruit was hand-picked and wild fermented with varying percentage of whole bunch and a generally gentle extraction process. Ageing in a mix of concrete and larger French oak. No fining or filtration. 96 points - The Real Review 95 points - Robert Parker Wine Advocate 95 points - Halliday Wine Companion 95 points - The Wine Front 94 points - JamesSuckling.com