Cape Barren, premium wines from Australia Looking For Importers Globally
Cape Barren Geese
Towards the end of each summer, we are greeted in our vineyards by the arrival of magnificent Cape Barren Geese. These are amongst the rarest of the world’s geese, and are native to Australia. The birds are named after Cape Barren Island where the birds were first sighted centuries ago. Our friendly colony lives on Kangaroo Island to the south of McLaren Vale, and they fly into our vineyards searching for grain and grape seeds after harvest.
These large and striking birds, once feared near extinction, are the inspiration for our company name.
So what makes Cape Barren unique?
Fruit is harvested only from very established vines in unique terroirs favourable to the production of the highest quality. This creates a seductive bond between passionate grape growers and artistic winemaking.
Our Reds
Our reds are produced from the world renowned McLaren Vale region, from vines older than 45 years. These seriously old vines produce wines of supreme concentration and complexity not seen in younger vines.
Our Whites
The whites are sourced from Adelaide Hills vineyards grown above 400m from sea level. Here the temperatures drop dramatically, especially at night, and the soils can be demanding and unforgiving, leading to smaller, more intensely flavoured fruit.
Rob Dundon
Rob has been making wine for almost 35 years, including vintages in Germany. He was originally Senior Red Winemaker for Thomas Hardy Wines based in McLaren Vale, then created his own company Beresford Wines, which ultimately included a second brand Step Rd. Rob’s wines over the years have won almost 2,000 medals and 200 trophies at Wine Shows. He spent many years as the International Sales Manager for Step Rd, so knows the intricacies involved in establishing export markets.
2010 Old Vine Reserve Shiraz
Colour Vibrant and deep; vivid crimson-purple
Aroma Pungent mix of ripe black fruits, spice, licorice and anise enhanced by superbly integrated French oak nuances.
Palate Full bodied and silky smooth, the highlights are lifted black currant and licorice, combined with mocha and swirls of five-spice characters. The elegant yet rich flavours are persistent, balanced with harmonious French oak and supple tannins leading to a lasting luscious finish.
Process Fermentation of each parcel of fruit occurred separately in upright static fermenters at around 25-27°C, and remained on skins for about 10 days. The wines were pumped over skins twice per day, and pressed at around 2 degrees Baume. One-third of each wine was added to new French oak hogsheads to complete fermentation, and the balance was added to older oak when dry. The wines were finally blended a month prior to bottling.
Varietals 100% Shiraz
Region McLaren Vale
Sub-regions Blewitt Springs – 2 vineyards
Vine Age 85 years (60%) and 120 years (40%)
Winemaker Rob Dundon
Oak Type French 80%, American 20%
Alcohol 14.6%
Age of Oak 40% new, 60% 1-3 years
Residual Sugar 0.8g/L
Time in Oak 17 months
Total Acidity 6.9g/L
Cellaring 8-10 years
pH 3.45
Bottling Date 12-Oct-11
2012 Native Goose Chardonnay
Colour Bright and light green-gold
Aroma Wonderful elegance of lifted grapefruit, and white peach, with overtones of nectarine, fig and melon, freshened with hints of citrus
Palate These same personalities and flavours flow through to the palate, and all combine seamlessly to provide texture, and mouth-filling creaminess which lingers long after swallowing. Fresh crisp acidity maintains an excellent finish
Process The grapes were hand harvested, then destemmed without crushing, directly into the press. Gentle pressing extracted the most delicate portions of the juice to avoid phenolics, and to highlight the elegance of the variety and region. The juice was then fermented in stainless steel tank between 12 and 14°C until the mid-point of sugar conversion, and was then transferred to new and one year old, and 2 year old French oak hogsheads to finish ferment. After 9 months in oak, the wine was stabilised ready for bottling.
Varietals 100% Chardonnay
Region Adelaide Hills
Sub-regions Charleston
Vine Age 27 years
Winemaker Rob Dundon
Oak Type French 100%
Alcohol 14%
Age of Oak new 68%, 1 year old 16%, 2 year old 16%
Residual Sugar 4.0g/L
Time in Oak 9 months
Total Acidity 6.8g/L
Cellaring 3-5 years
pH 3.24
Bottling Date 4-Feb-13
2011 Native Goose GSM
Colour Vibrant cherry red with purple edges instantly attract
Aroma The immediate sensation is the lifted spice nose, enhanced by layers of aromas of dark berries – strawberries, raspberries and cherry. Complexing this and blending harmoniously is the wonderful mocha and chocolate vibrancy from the Shiraz component.
Palate The palate shows excellent texture and silkiness, being very rounded with long persistence. The finish lingers with a complex mix of savoury spice, and velvety smooth chocolate flavours, balanced with supple fine tannins
Process Varieties were fermented separately for 8 days in upright static fermenters, with a warm onset at over 30°C for the first 2 days, then at cooler temperatures of around 25-27°C. The wine was pumped over skins twice per day, and was run off skins and pressed at 2 degrees Baume.
Varietals 52% Grenache, 44% Shiraz and 4% Mourvèdre
Region McLaren Vale
Sub-regions Blewitt Springs, McLaren Vale
Vine Age 45-80 years
Winemaker Rob Dundon
Oak Type French 83%, American 17%
Alcohol 14.20%
Age of Oak 1-2 years old 15%, 3-5 years old 85%
Residual Sugar 2.0g/L
Time in Oak 18 months
Total Acidity 6.6g/L
Cellaring 5-8 years
pH 3.39
Bottling Date 7-Feb-13
2012 Native Goose Shiraz
Colour Deep black-purple with red edges
Aroma Ripe aromas of plum and chocolate abound, and are complexed by hints of five-spice and French oak toastiness
Palate Richly textured wine which is truly mouth-filling with layers of mocha, spice, plum and black olives. This leads to a very long lasting velvety smooth finish capped by structured, yet soft tannins
Process Fermentation was carried out for 8 days in upright static fermenters at around 25-27°C. The wine was pumped over skins twice per day, and was run off skins and pressed at 2 degrees Baume
Varietals 100% Shiraz
Region McLaren Vale
Sub-regions McLaren Flat, Blewitt Springs
Vine Age 45-120 years
Winemaker Rob Dundon
Oak Type French 61%, American 39%
Alcohol 15.10%
Age of Oak new 16%, 2-5 years old 84%
Residual Sugar 2.0g/L
Time in Oak 12 months
Total Acidity 7.1g/L
Cellaring 5-8 years
pH 3.57
Bottling Date 14-Jun-13
2011 McLaren Vale CSMCF
Colour Deep, plush purple hues with bright edges.
Aroma Lifted freshness of blackcurrant and mulberry fruits, combined with mintiness and some spice.
Palate The wine shows generous structure and velvety fullness, with succulent flavours of cassis and spearmint. The finish is long and balanced with finely structured tannins and a wonderful aftertaste of mint and blackberry.
Process All varieties were fermented separately in static upright fermenters for 8-9 days. Gentle pumping of juice over the skin cap to extract the colour and fruit flavours, occurred twice per day until the juice was run off and the skins pressed at about 2 degrees Baume. The wines were filled to barrel after fermentation was complete, and blending occurred just prior to bottling.
Varietals Cabernet Sauvignon 67%, Merlot 17%, Cabernet Franc 16%
Region McLaren Vale
Sub-regions Blewitt Springs, McLaren Flat
Vine Age 40-55 years
Winemaker Rob Dundon
Oak Type French 69%, American 31%
Alcohol 15.10%
Age of Oak All 3-4 years
Residual Sugar 1.6gm/L
Time in Oak 27 months
Total Acidity 6.8 gm/L
Cellaring 4-6 years
pH 3.48
Bottling Date 29 May 2013
2013 Adelaide Hills Sauvignon Blanc
Colour Bright pale green hue of medium intensity
Aroma Pungent complex array of tropical intensity mixed with lime juice characters and gooseberry lift
Palate The palate is lively and refreshing showing a mix of citrus and passionfruit with hints of green apple, culminating in a wine of astonishing length and residual fruitiness.
Process The fruit was harvested at the coldest part of the night, and handled very carefully to ensure maximum flavour retention. Crushing occurred soon after, and only the finest portions of the free run juice were used. After clarifying the juice, fermentation was carried out at temperatures around 12°C until dry. Once stabilised and filtered, the wine was then bottled early to retain all that fresh fruitiness for which this variety is renowned.
Varietals 100% Sauvignon Blanc
Region Adelaide Hills
Sub-regions Charleston
Vine Age 26 years
Winemaker Rob Dundon
Oak Type No oak
Alcohol 12.20%
Cellaring Immediate drinking
Residual Sugar 4.8gm/L
Bottling Date 25-Jun-13
Total Acidity 6.6gm/L
pH 2.99