The flagship wine which has been produced since 1993 and has attracted many accolades. The wine is finer and more elegant than ‘The Bonython’ and displays intensely complex varietal characteristics of dark cherries, strawberries, spices and gaminess, with wonderful length and intensity of colour. The palate is rich and voluptuous, the tannins soft and silky and the aftertaste long and lingering. Most of the grapes are sourced from vines at Uley Vineyard which were planted in 1983 and are now expressing their maturity. Lindsay believes that wine is made in the vineyard. ‘The Reserve’ wine is ultimately blended from the best of the barrels of the vintage.

This variety, produced since 1992, with characteristic citrus and melon flavours, is tightly structured and has a lingering palate. Elegant and refreshing in their youth, the Chardonnays are proving that age does not weary them. After a few years in the bottle, the wine matures gracefully and exhibits wonderful mellow complexities and honey-like features. This wine is barrel fermented and matured and undergoes partial malolactic fermentation to add complexity. Lindsay has chosen to release Chardonnays a little later than usual so that the wine is beautifully balanced, integrated, delightful and ready for enjoyment. The ultimate white wine for food.

This second label of Pinot Noir is predominantly sourced from vines planted in 1997 at the Bonython Vineyard near the foot of Mount Bonython. It is typically varietal, a fruit driven wine with an aroma of strawberries, cherries, spices and gaminess and a full but soft and persistent palate. Matured in French oak barriques, the wine is bottled without prior fining or filtration. This wine, along with ‘The Reserve’ has also achieved high ratings.

With the planting of vines at Bonython Vineyard in 1997, this variety was chosen to become the medium to full bodied red wine style for the Barratt label. Unlike Cabernet or Shiraz which would be almost impossible to ripen in this sub-region, it can offer consistently ripe fruit, with picking achievable at the end of April or early May. The grapes are fermented in small, open vessels and matured in French oak barriques. This is a deep crimson wine with aromas and palate of plums, berries and spices, and strong savoury characters, reminiscent of an old world wine. The well-balanced oak, acid and soft tannins promise rewarding cellaring potential. Expect progressively more exciting wines as the vines get older.

The Adelaide Hills region is now recognised as the region in Australia producing the finest Sauvignon Blanc. The Uley vineyard conditions are ideal for this variety with sparse, sandy and rocky soils controlling the naturally high vigour of this variety. A genuine cool climate ensures full flavour development. The Barratt style reflects Lindsay’s preference for a more subtle and integrated wine, displaying a spectrum of herbaceous, citrus, tropical and floral characteristics. The palate is always fresh and zesty due to high natural acidity.

Salute the resurgence of Rosé! This is a wine not only for our climate, but also a great food wine matching superbly with fish, pasta, salad, vegetarian and especially Asian dishes. The pink blush of dawn as the sun rises over the bushland hillside at Uley Vineyard is captured in this wine and the label. Made exclusively from Pinot Noir grapes harvested selectively and specifically for this wine, the dominant aromas are strawberries and roses. The palate of fresh strawberry and Turkish Delight is balanced by lively acidity and the wine finishes close to dry. Visitors to cellar door – even those professing not to like rosé – are usually in love with it when they leave.