TREVOR JONES

Trevor's father was an executive with one of the big Barossa producers and had the foresight to purchase a prime chunk of land at the southern entrance to the valley. He built a winery on the property and produced vast amounts of pretty good wine under the Kellarmeister label. Trevor went away to school and worked for several other wineries before returning to the family fold. Not content to make wine that was just "pretty good", he prevailed upon his father and received his blessing to begin another label under the Trevor Jones name. The grapes in the Trevor Jones wines are sourced from old-vine vineyards from the Southern Barossa. Trevor has the same interest in balance that a tightrope walker does- he understands that all the elements bring different facets to the finished wine that won't mesh unless an equilibrium has been reached. His judicious selection of great grapes is only the beginning. The perfect blend of old and new cooperage must be considered as well as which barrels are used in the final blend and which are held back for additional aging or to be declassified and used for another label.

www.kellermeister.com.au

Grenache Boots
Boots Red Wine is in excess of 85% Barossa Grenache. The base wines come from one vineyard planted in the Barossa Valley in the 1920?s and one vineyard planted in the Gawler, on the fringe of the Barossa Valley, planted 40-60 years ago. Again its fermentation is carried out in submerged cap fermenters. The fermentation is started warm to gain complexity, color and some depth of character to the wine and the final part of fermentation is carried out under cold conditions to trap the ripe cherry fruit characters. A little bit of French Oak gives it that nice toasty lift. The final blend contains between 10 ?15 % of Merlot and Cabernet Franc, predominately Merlot. Merlot and Cabernet Franc gives the wine richness and depth of character, which Grenache alone can?t deliver. This fills out the middle palate and gives the wine a rich jammy, fruitiness and softens the structure a little.
2001 sold out
"Firm in texture, offering a lovely mouthful of cherry and subtle spices, which last nicely on the round finish. Drink now through 2004." The Wine Spectator 0515/03

Shiraz Dry Grown
This is a rich, ripe Shiraz blended from four of the oldest vineyards in the Southern Barossa Valley. These vineyards are all ?dry grown? - the only irrigation comes from the heavens, and generally these vineyards yield less than 1 1/2 tons per acre. The four vineyards range in age from 45 years old to 80 years of age. The grapes are crushed and immediately inoculated with a Rhone yeast isolate chosen for its ability to enhance aromas of black pepper and cassis. The juice is drawn from a racking valve on the side of the tank and pumped back over the top 3-4 times/day to cool the skin cap and extract color and tannin. The individual parcels of fruit spend 7-18 days on skins and a decision to drain and press is based on tannin extract and color. The pressed wine is roughly settled and transferred to barrel - French and American oak hogsheads are used. The wine is then left to mature with one more barrel racking and regular topping for the 18 months spent in oak. It is then racked to stainless steel tank and settled, then assessed for finings/additions/filtration prior to bottling.
2000 $34.99

Chardonnay Virgin
2002 was a superb year for white wines in many areas of South Australia. With optimal weather and ripening conditions preceding harvest, Chardonnay vineyards in the Barossa Valley, Eden Valley, Adelaide Hills, and Adelaide Plains produced some outstanding quality fruit. What you have as a result in the 2002 ?Virgin? Chardonnay is a white wine with great depth of herbaceous fruit, medium to full-bodied fruit-driven structure, and an elegant crisp finish. It?s called a Virgin Chardonnay because it is untouched by any oak influence. This wine was fermented in stainless steel tanks. The result is a fresh, elegant wine, with great depth of rich ripe fruit, redolent of stonefruit, peaches and lychees. There is an underlying richness provided by the time spent on lees, combined with subtle complexity of the malolactic ferment component. The finish is soft yet crisp, with a hint of fruit sweetness balanced with an approachable acid level to leave a long, savory, flavorsome finish.
2002 sold out
"This may be the best unwooded Chardonnay I have ever tasted from Australia. The good news is there are 5,000 cases produced. Very fragrant, it reveals gorgeous notes of honeysuckle and orange/tangerines in a crystal clean, medium to full-bodied, surprisingly textured yet elegant style. This beauty carries its 13.5% alcohol with grace. Drink it over the next 12-18 months." 91 Robert Parker, The Wine Advocate #148

A Grateful Palate Selection