Mt Jagged's Vineyard was established in 1989 by the White family, with close-planted merlot, cabernet sauvignon, shiraz, chardonnay and semillion.

The vineyard sits at 350 m above sea level on a diversity of soils ranging from ironstone/clay for the red varieties to sandy loam/clay for the whites. The cool-climate vineyard produces fresh, crisp, zingy white wines and medium-bodied savoury reds of complexity and depth.

The vineyard has good rainfall and natural spring water in abundance.

Mt Jagged Wines is located in the Southern Fleurieu Region on the main Victor Harbor road, 8kms South of Mt Compass and South East of Mt Jagged in South Australia. At 320 metres above sea level, magnificent views of grapevines, rolling hills and valleys can be enjoyed, along with the panoramic view of the Coorong and South Coast

Southern Fleurieu Region

The Southern Fleurieu Region is located just South of the Mclaren Vale Region and was approved as a separate region during 2001.

The first wine grapes were planted in 1853. It is intriguing to note the selections of vineyard soil, aspect and climate chosen by the early vignerons are confirmed as 'premium' by international renowned John Gladstone's. He stated in his publication "viticulture and the environment" that "the lower fleurieu peninsula" has what appears to be the best climate in mainland South Australia for making table wines.

The Southern Fleurieu Region is currently experiencing a winegrape growing renaissance and a recent Survey identified 42 vineyards and 5 wineries/cellar door outlets with many of their wines having been awarded show medals.

 

Mt Jagged's Vineyard produces quality cool climate wines from the Southern Fleurieu region.

Each release in the Mt Jagged range builds on this quality reputation and offers a single vineyard wine of outstanding quality hand made from the vine to the bottle.

The vines were established in 1989 in the ranges just south of McLaren Vale at an altitude of 320 metres with a mean January temperature of only 19 degrees Celsius.

 

SAVIGNON BLANC SEMILLON
60:40 Blend of Savignon Blanc and Semillon

The Mt Jagged Vineyard produces quality cool climate wines from the Southern Fleurieu region. Each release in the Mt Jagged range builds on this quality reputation and offers a single vineyard wine of outstanding quality hand made from the vine to the bottle. The vines were established in 1989 in the ranges just south of McLaren Vale at an altitude of 320 metres with a mean January temperature of only 19 degrees Celsius.
Made from 60% Sauvigon Blanc and 40%Semillon with the Semillon coming from the Mt Jagged Vineyard and the Sauvignon Blanc coming from a vineyard at the Northern edge of the Southern Fleurieu wine district. The wine exhibits mid straw in colour, with fresh, lifted aromas showing peach and pear fruits backed subtle French oak notes. A medium-weight style with polished citrus and fig notes supported by nuances of spice and delicate toast accents. Finishes with an attractive creaminess and lingering persistence.

Cellaring: Will reward 5-7 years.

Viticulture: Both blocks were hand pruned and shoots were positioned vertically with a small amount allowed to fall out similar to a Ballerina canopy. Harvesting occurred at night and cropped at approximately 2.5-3.5 tonnes per acre so flavours were not diluted.

Vinification: The two parcels were fermented separately in a stainless steel tank, blended and bottled shortly after finishing fermentation to make as fresh a wine as possible.

 

NV LE BLANC

This cuvee is Non Vintage blend of cool climate 100% Chardonnay fruit from the same block from which our Reserve Chardonnay is harvested. It is made in a “Blanc de Blanc” style with a slight bit more ripeness to the fruit from the “not quite” Reserve barrels of Chardonnay from the previous vintage blended into the current vintage wine prior to bottling each year.

Cellaring: A drink now proposition or in 3-5 years.

Viticulture: 100% from the Mt Jagged Chardonnay blocks of I10V1 and G9V7 clones of chardonnay. The vines are all vertically shoot positioned and picked at around the 11.5 - 12 Be each year to maintain excellent acid and fruit balance.

Vinification: The Chardonnay grapes are pressure fermented in tank then blended with the previous vintages Reserve Chardonnay barrels that did not make the grade. The wine is then bottled under DIAM cork to ensure no TCA spoilage.

Reviews: 90 points (Tony Love The Advertiser 2009)

 

SHIRAZ

The Mt Jagged Vineyard produces quality cool climate wines from the Southern Fleurieu region. The vines were established in 1989 in the Mt Lofty Ranges just south of McLaren Vale at an altitude of 320 metres with a mean January temperature of only 19 degrees Celsius. This wine is made from shiraz grapes from the Mt Jagged Vineyard, co-fermented with a small percentage (2%) of Viognier from a vineyard near Gumeracha. All were picked on the same day and combined at the crusher in early April, all were cropped between 1.5 – 2.2 tonnes per acre. The curve was 100% aged in seasoned French oak hogsheads with a small portion of new French oak. The flavours are abundant and intense in this wine, in both aroma and palate. The small amount of viognier really highlights the wine’s complexity, palate and silky length. This wine has been bottle aged for 6 months prior to release so that it can be enjoyed now but will also age gracefully for many years.

Cellaring: Will reward 6-10 years.

Viticulture: 2006 was a warm very long vintage. The low yielding Mt Jagged vineyard set very well at this yield and the fruit was kept on the vine until early May to enable complex flavours to develop.

Vinification: The two parcels were fermented separately and then the wine was kept on skins for approximately 16 days to retain colour, tannins and flavour. The wine was also aged separately in seasoned (100%) French Hogsheads (300lt) for 14 months. After maturation the wine was blended together and then bottled and stored for 6 months before release.

 

NV SPARKLING RED

This cuvee is predominantly a blend of Merlot with a touch of Cabernet Sauvignon & Shiraz. The base wine components are barrel aged for a minimum of 24 months in French oak Hogsheads.

Cellaring: Will reward 5+ years, continuing to develop an earthy complexity over time but is great really cold and now.

Viticulture: Small amounts each year of fruit of the various red grape blocks are kept aside for this blend to be aged in French Hogsheads. The vines are treated no differently than what goes into the rest of the Mt Jagged red wines. They are all Vertically Shoot Positioned, are hand winter & summer pruned, green bunch harvested where necessary and are dry grown.

Vinification: All base wine parcels are fermented separately and aged in oak separately for a minimum of 24 months then added to a pressure fermented wine to create a consistent wine style.

Awards & Reviews:
91/100. ...cool-climate cutie is loaded with fresh chocolate, like a mousse. There are subtle, savoury hints in bouquet and finish, but it's all sweet confection in between.
(Phillip White, The Advertiser Nov 05).

90/100. (US Wine & Spirits Oct 05).

Best Sparkling Wine of Southern Hemisphere and Asia, Trophy and Gold Medal winner  (2007 Vino Challenge International)