Description

Tasting Notes

Sourcing precious old vine survival plantings of the 1950s, and coupled with our non-interventional approach to winemaking, Longhop Wines found it’s provenance in handcrafting the lush, generous and full flavours of yesteryear. We create expressive
wines showcasing, fruit, season and birth place.

Whole berry ferment in one five ton open top fermenter with twice daily pump overs and minimal hand plunging. On skins for seven days, then basket pressed into young seasoned French oak with ferment finishing off in barrel. Matured for 12 months with two rackings prior to barrel selection, blending and unfiltered bottling.

Plenty of herby aromatics lead a vibrant palate of dark fruit flavour, with black cherry, dark chocolate and cola filling the core. Supple tannins seal the deal.

No animal based fining agents used, Vegan friendly

*Vintage may vary. Every effort is made to ensure the current vintage is displayed, however variations can occur.

 Please note that this product is not held in our warehouse and a slight delay in dispatch may occur. 

About The Winery

Like a lot of Australian winemaking outfits, Longhop all started with two mates and one shared dream.

Domenic Torzi (of Torzi Matthews) and Tim Freeland are two former high school friends who decided to salvage some of the last old vineyards in the Adelaide Plains that remained after the vine pull of the 1980's.

These gnarly old survivor vines produce lush wines full of flavour, and capture the distinctive essence of this beautiful region.

Specifications