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What began as a yearly diversion for label designer Aaron Woods and marketer Nicholas Crampton has grown into almost a full time obsession, with a range of wines from the Barossa and Eden Valley spanning five varieties and numerous styles. The ambition of Woods Crampton is to create unforced wines that showcase the quality of their fruit and tell the story of their vineyards. Minimal intervention winemaking follows to create elegant and expressive wines.

The fruit was hand harvested early in the morning into small bins before rapid transportation to the winery. Following a chill overnight at seven degrees overnight the fruit was whole bunch pressed. Only the finest free run, less than five hundred litres per tonne was used. The fermentation was very cool, at around twelve degrees, and allowed to ferment to bone dry. The absence of the influence of solids is crucial to the purity of the style. 

Uses the first 500 litres of juice per tonne of grapes, which means you get the pure, clean juice. 125 cases made. Discreetly perfumed, with a subtle aniseed top note over lemon and lime. Light, almost dainty in the mouth, tightened up by cool pure acidity, and a stream of lemony flavour running over pebbles to close. That’s one ripper Riesling. Tasted: Sept 2016; Alcohol: 12.5%; Price: $27; Closure: Screwcap; Drink: 2016-2030+; Rating: 95 Points; Gary Walsh - The Wine Front

Hand-picked, single 30yo vineyard, free-run juice wild yeast fermented, otherwise conventional winemaking. The bouquet is markedly more complex than that of its sibling, the palate with another drum roll of intensity and power, the lemon/lime fruit backed by minerally acidity. The exceptional length is a sine qua non. Drink by: 2036; Price: $30.00; Date Tasted: Feb 2017; Alcohol: 12.5%; Rating: 96 Points & Special Value Star; James Halliday Wine Companion





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