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Battle of Bosworth Wines
Organic wines from McLaren Vale looking for US Import partner
Organically grown, traditionally vinified
Battle of Bosworth makes single vineyard, organically grown wines from our family vineyards located in McLaren Vale, South Australia. Battle of Bosworth was established in 2001 by Joch Bosworth and Louise Hemsley-Smith. The wines take their name from the original Battle of Bosworth, fought on Bosworth Field, Leicestershire, England in 1485. Battle of Bosworth make wines with flavour, texture, purity and balance, that best express the unique characteristics of their McLaren Vale foothills site.
Joch and Louise also make the Spring Seed Wine Co range of wines, which are also made using organically grown grapes from our vineyards.
Vineyards
Organic Viticulture at Battle of Bosworth
Organic farming is based on minimising the use of external inputs, and as such our certified organic grapes are grown and processed without the use of synthetic chemicals, fertilisers, or GMOs.
Our system of organic viticulture at Battle of Bosworth works with nature rather than against it, and by keeping harmful chemicals out of the land, water and air, creates a healthy environment rich in flora, fauna and nutrients; the perfect environment for growing the very best quality wine grapes.
Alot of what we do in the vineyard is simply old-fashioned grape growing; essentially, our vineyards are run as they would have been 50 years ago before synthetic pesticides and fertilizers became available.
History
Located in Willunga, to the south of the McLaren Vale township, Edgehill Vineyard was established in the early 1970s by Peter and Anthea Bosworth. Willunga itself was settled in approximately 1837 and Bosworths have been growing grapes in the district on and off from the late 1840s. Son Joch Bosworth took over the management and day to day running of the vineyards in 1995, and set about converting the vineyards to certified organic viticulture from this time.
Battle of Bosworth Wines was established in 2001 by Joch and partner Louise Hemsley-Smith and wines are made from vines that were planted in the early 1970’s by Joch’s parents.
Our Wines
'Puritan' Shiraz {no added preservative}
Winemaking
When you think of Puritan think fresh, vibrant and YOUNG! Look at the picking dates and the bottling date. We make this wine to be enjoyed immediately in the vein of Spanish ‘Joven’ style reds wines that are made from Tempranillo. Puritan is a Shiraz, however. We pick and ferment the wine, allow it go through MLF (malo, or malolactic fermentation) and then bottle it immediately. Puritan spends no time in oak and has no added preservatives (sulphur dioxide).
Tasting Notes
‘Puritan’ is a vibrant purple/ black colour and reeks of Shiraz, which is of course is what it is made of. You also get hints of fresh red and black fruits (damsons and blueberries) with a youthful bright floral lift. Drink now and enjoy.
Technical Details
Vineyards Denton's, Edgehill, Cox's and The Hill Shiraz (in front of cellar door)
Picking Date 5th 11th and 27th March 2014
Alc/Vol 14.5%
Bottling Date 19th May 2014
Scarce Earth Chanticleer Single Vineyard Shiraz
Winemaking
"Scarce Earth is a McLaren Vale initiative exploring and celebrating the geological climatic and soil diversity of the region. All wines come from a single block, a small plot of land with a unique flavour profile and personality."
The 2011 Chanticleer Shiraz is made from two 300 litre barrels from our Chanticleer Vineyard. It has been hand-made, hand bottled and is unfiltered. The wine was open fermented then matured in four year old French oak to allow the expression of the vineyard in its purest form.
Soil Type: Urrbrae stony loam
Geology: Christies Beach formation, Quaternary period
Elevation: 138 metres
Vine Age: 24 years
Vine clone: 1654, BVRC12 and an unknown clone
Volume: 66 dozen
Tasting Notes
Chanticleer Shiraz shows earth, red and blue fruits and black pepper on the nose. It is medium-weight with a soft palate showing blue fruits, a little fresh licorice, fine tannins and finishing with freshness and bright acidity.
Technical Details
Vineyards Chanticleer
Picking Date 18th March 2011
Alc/Vol 14.5%
Bottling Date 16th January 2013
Scarce Earth Braden's Single Vineyard Shiraz 2011
Winemaking
"Scarce Earth is a McLaren Vale initiative exploring and celebrating the geological climatic and soil diversity of the region. All wines come from a single block, a small plot of land with a unique flavour profile and personality."
The 2011 Braden’s Shiraz is made from two 300 litre barrels from our Braden’s Vineyard. It has been hand-made, hand bottled and is unfiltered. The wine was open fermented and then matured in four year old French oak to allow the expression of the vineyard in its purest form.
Soil Type: Bay of Biscay
Geology: Christies Beach Formation, Quaternary period.
Elevation: 90 metres
Vine Age: 39 years
Vine clone: Unknown, thought to be a Reynell selection
Volume: 58 dozen
Tasting Notes
Dark fruit on the nose, with blue and black fruits and spice on the palate, which is mouth-filling and flows ever onwards with fine powdery tannins and fresh acidity.
Technical Details
Vineyards Braden's
Picking Date 22nd March 2011
Alc/Vol 14.5%
Bottling Date 16th January 2013
Sauvignon Blanc 2013
Tasting Notes
Don’t think land of the Long White Cloud when you taste this wine, think subtle - although it does have some nice tropical fruit characters on the nose (passionfruit, custard apple), it is more nettle-like and limey and not quite as obvious as its Kiwi cousin. The palate shows fresh herbs and some quiet tropical characters, framed by chalk and lime zest. Delicious.
Technical Details
Vineyards Braden's and Wilcadene
Picking Date 7th and 12th February 2013
pH Level 3.19
Total Acidity 6.94
Alc/Vol 12.5%
Bottling Date 15th May 2013
Pinot Noir 2013
Winemaking
Pinot Noir was planted on our Braden’s vineyard in 1987, with many hands making light work; one notable pair of hands involved in planting were those of the schoolboy Joch who was put to work in the vineyards every holiday. We put about 30% of the Pinot Noir through carbonic fermentation in plastic bags in old apple crates. The idea of this winemaking process (where in fact we don’t crush the berries at all) is to soften out the tannins. We processed the balance of the grapes in a fairly standard red winemaking fashion; crushed, fermented, pressed off skins into (predominantly older) oak before blending back to the ‘cab mac’ component and bottling.
Tasting Notes
The wine is light red, but nice and bright, too. This is a classic Pinot colour. The nose shows bright, pretty and fresh red fruits, and these characters are very evident on the palate. There is a delicious perfume about this wine, and it finishes nice and tight, with a lovely length. The gentle silky tannins in the Battle Pinot Noir can more than handle a spell in the fridge if the weather is warm. This wine goes very well with cheeses, chicken dishes and charcuterie.
Technical Details
Vineyards Braden's and a little from Cox's
Picking Date 11th, 13th and 18th February 2013
pH Level 3.82
Alc/Vol 14.0%
Bottling Date 2nd December 2013
Best of Vintage 2011
Winemaking
Best of Vintage is an unashamedly elitist wine. We are trying to make the finest wine we possibly can. Joch chose the very best wines from his favourite barrels from the best batches of Cabernet (47%), Shiraz (37%) and Petit Verdot (16%) from vintage 2011. All three varieties went through the old-school winemaking mill; they were individually fermented in open vessels and then finished off ferment in barrel. The Petit Verdot also spent an extended period of time on skins. We used a mix of new and old predominantly French oak barrels, with a couple of new American barrels thrown in for good measure. The 2011 Best of Vintage was bottled some 6 months after the 2011 Battle of Bosworth Shiraz and 2011 Battle of Bosworth Cabernet Sauvignon.
Tasting Notes
Best of Vintage is both elegant and powerful at the same time, and complex too. The nose shows cedar, dark fruits, salt-cured olives, as well as floral notes courtesy of the Petit Verdot. There are plush dark fruit and red fruits on the palate, with fine tannins that frame the wine. This wine is an excellent follow up to the inaugural 2010 Best of Vintage, and reflects the terrific season for both Cabernet and Petit Verdot that vintage 2011 ended up being. Joch recommends decanting prior to drinking, to allow the wine to open up properly.
Technical Details
Vineyards Chanticleer, Braden’s and the Hill Petit Verdot
Picking Date 27th March, 12th April and 15th April 2011
pH Level 3.45
Alc/Vol 14.5%
Bottling Date 21st November 2012
