Reillys first release Pinot Noir comes from premium cool climate Adelaide Hills vineyards.
These low yeilding vineyards produce small grapes with concentrated flavours of cherry and fresh dark fruit.
Maturation in French oak hogsheads has given the wine a hint of smokey tobacco and soft tannins.
Be rewarded with further cellaring until 2025.
87 POINTS ~ James Halliday, www.winecompanion.com.au, tasted 14/11/13
"An uncomprimising full-bodied pinot, treading close to 'dry red'; this will appeal to those who normally find pinot noir too light and ephemeral."
BRONZE MEDAL ~ 2013 Royal Adelaide Wine Show
~ Food Match: Slow cooked beef cheek and mushroom risotto
Premium dry grown fruit sourced from our oldest vines planted in 1919 has been hand picked and open fermented before maturing in French and American oak for 2 years.
With sweet lifted aromas of dark fruit, pepper and liquorice and flavours of cherry, blackberry and chocolate.
The wine has a silky mouth feel with firm tannins and great persistence on the palate.
~ Food Match: Reillys Pasta of the Day
Cold fermentation and basket pressing of our premium low yielding Tempranillo has resulted in this delicate wine.
The nose shows vanilla, toffee and dark ripe plums and it has earthy flavours combined with spiced confectionary and stewed cherries. Soft tannins and a lingering finish complete this delicate wine.
92 POINTS ~ James Halliday, www.winecompanion.com.au, tasted 1/11/13
"Good colour for the vintage; a great outcome given the weather, with abundant ripe black and red cherry fruit to the supple mouthfeel; cold fermentation has helped preserve the fruit."
BRONZE MEDAL ~ 2013 Clare Valley Wine Show
BRONZE MEDAL ~ 2013 Cairns Wine Show
BRONZE MEDAL ~ 2013 Royal Melbourne Wine Awards
~ Food Match: Parmesan Crusted Chicken Breast
Medium bodied and full of fruit, this is our first ever vintage of Merlot!
Sourced from our St Clare vineyards, this fruit is sometimes blended with our other red wines, however 2009 was such a good vintage that Justin decided it needed to be showcased as a straight varietal!
Open fermentation for 10 days followed by 2 years maturation in second use French Oak hogsheads has resulted in this smooth, fruit driven wine. With aromas of plum and menthol, the palate shows flavours of blackcurrent and mint and is finished with dry tannins.
88 POINTS ~ James Halliday, www.winecompanion.com.au, tasted 29/7/13
"As a medium-bodied red wine with plenty of flavour, good balance and structure, this wine succeeds..."
~ Food Match: Chorizo, Fetta and Baby Spinach Fettucine
~ Where can I buy it? Only available from Reilly's Cellar Door
From our low yielding, dry grown vineyards comes our premium Dry Land Cabernet Sauvignon.
Only the most premium of the small Cabernet berries are hand picked from Smyth's Vineyard, then open fermented and basket pressed to produce this rich, full flavoured wine.Matured in French oak hogsheads for 24 months, this wine displays distinct regional characteristics of mint and eucalyptus with blackcurrant and chocolate.
91 POINTS ~ James Halliday, www.winecompanion.com.au, tasted 14/3/14
"Hand-picked, open-fermented, basket-pressed, maturation in French oak for 2 years. Deeply coloured and full-bodied, the bouquet and palate have some eucalypt/mint characters that were once regarded with enthusiasm, but now show a yellow card to wines of this nature. Given the depth and power of the other flavours in this wine, I'm not going to deduct points, recognising that others may take a different view. In the final analysis, this blackcurrant and choc-mint wine may well live for decades if given the opportunity."
4.5 STARS, Winestate Magazine, Clare Valley and Surrounding Regions, July/August 2014
"A yummy old school style" enthused one judge. A minty lift to the fresh fruit nose. Soft, sweet and very flavoursome in the mouth with a purity of 'sharp' mint notes."
BRONZE MEDAL ~ 2013 Cowra Wine Show
~ Food Match: Aromatic Lamb Casserole
Hand picking, open fermentation, basket pressing and 2 years maturation in American oak has created this classic Clare Valley Shiraz with lifted aromas of stewed plums and a hint of pepper and spice on the palate. This wine has well integrated oak and a long lingering finish
91 POINTS ~ James Halliday, www.winecompanion.com.au, tasted 14/3/14
"Hand-picked, open-fermented, basket-pressed, 2 years in American oak. Deeply coloured; an unashamedly full-bodied shiraz, full of black fruits and stewed plums, with a vanilla and milk chocolate/mocha subtext. The sheer volume of flavour demands recognition..."
Ross Noble, 'The Courier' newspaper, 28th May 2014
"This is Clare Valley Shiraz at its best - aromas of stewed satsuma plums, with a spicy edge that leaves a pleasant mouth feel into a long finish. Drink now or within a decade."
EQUAL TOP IN CLASS ~ Winestate Magazine, World's Greatest Shiraz Challenge, September/October 2014 Issue
BRONZE MEDAL ~ 2014 Cairns Show Wine Awards
BRONZE MEDAL ~ 2013 Cairns Show Wine Awards
~ Food Match: Reillys local tastes Gourmet Antipasto Platter
Super premium fruit has been hand selected to produce this elegant, full bodied wine.
Sourced from dry grown vineyards that were planted in the 1920s, this Shiraz has layers of succulent fruit with flavours of dark berries and plum.
Open fermentation and two years maturation in American oak has resulted in a smooth, velvety texture and a hint of pepper and spice on the palate. It has well integrated oak with a long lingering finish.
Why Stolen Block?
Fruit from on the the most exceptional vineyards in the Clare Valley was being purchased by a large producer who never realised how good the fruit really was. When the time was right we 'stole' it from under their noses!
~ Food Match: Lamb Salad with Roasted Sweet Potato and Grilled Haloumi Cheese
Super ripe premium fruit was hand picked and blended with brandy spirit to create this luscious wine
Hand picked from Reilly's Vineyard at 20° Baume, the fruit was cooled for 4 days then open fermented for 8 days. It was then fortified with brandy spirit to hault fermentation before maturing in American Oak Hogsheads for 15 months. The result is a smooth full flavoured wine with rich dark fruit and cassis flavours. Enjoy now or cellar until you retire!
Bronze Medal - 2008 Clare Valley Wine Show
The Adelaide Review Hot 100 South Australian Wines 2009/10
"Reilly's offered us a luscious Shiraz based on super ripe fruit given a 15 month stint in American oak after fortification. 'Bucketloads of blackberry, spicy aniseed and fennel' for Louise; 'simple and luscious' for Pete; 'tangy length and breadth' for Andrew."
~ Food Match: Gourmet Cheese Platter
Premium Clare Valley Shiraz and Grenache have been blended with aged brandy spirit and matured in oak for 10 years resulting in distinctive flavours of aged oak and butterscotch.
The exquisitely smooth palate shows rich flavours of raisins, toffee and a hint of vanilla.
For every bottle sold we support the Pygmy Bluetongue Conservation Association who is dedicated to conserving the Pygmy Bluetongue Lizard, once thought to be extinct, but found in recent years near Mintaro.
Reillys Wines are also proud sponsors of the Pygmy Bluetongue Lizard at the Adelaide Zoo.
~ Food Match: Enjoy by itself after dinner or with your favourite dessert.
Website reconfigured & updated by Forerunner Computer Systems