A powerful wine with pronounced flavours of peach, melon, fig & almond notes. A richly textured & complex wine with good balance & persistence. Rich & lifted aromas of white peach, honey dew & citrus blossom resonate over butterscotch, toasted almond, honey & subtle spice. ...

This wine is named for the leather tanning pits which were dug into the Terra Rossa soil last Century on the original Hollick property in Coonawarra. It was here that the Hollick family planted Cabernet Sauvignon & Merlot, two classic grape varieties which when blended, create a great fabulous food wine. The combination of old vines, a relatively cool climate & the unique soils of the vineyards, produces distinctive & impressively intense Cabernet Sauvignon & Merlot. Coonawarra experienced optimum conditions during the 2008 growing season. Early spring rains after a dry winter promoted excellent budburst & flowering. The cool conditions in February allowed good flavour development before the heat of March hastened the ripening. Yields were marginally below the average, with the fruit showing intense colour & rich ripe flavours. In the winery, the grapes were handled carefully to retain the fruit flavours developed in the vineyard. Partial barrel fermentation followed by 18 months maturation in a combination of French & American oak barrels, has given the 2008 Cabernet Sauvignon Merlot an elegant structure & a long finish. Appearance: Bright ruby red with violet hues at the rim. Aromas: Cabernet Sauvignon aromas of blackcurrants & mulberries are complimented by the softer Merlot notes of violets, plums & dark chocolate. Flavours: A seamless & complex Coonawarra Cabernet Merlot blend showing blackberry, cassis, choc mint, & plums with finely integrated oak. The finish is long with a soft texture & silky tannin structure. Cabernet Sauvignon 90%, Merlot 10%. ...

Appearance: Medium intensity ruby red. Aromas: Subtle aromas of raspberry, roses & violets. Flavours: Blueberries, plums & supple tannins combine to provide an enjoyable & perfectly balanced wine. The Hollick Tannery Block style is a good accompaniment to food, with its softer flavours melding with red meat dishes. 87% Cabernet Sauvignon, 8% Merlot, 4% Cabernet Franc & 1% Petit Verdot. ...

A rich & powerful wine with layers of concentrated blackberries, cassis, & plum flavours supported by hints of menthol & fine grained tannins. A focused & intense wine displaying balance, elegance & a long & persistent finish. Dense & dark crimson with violet hues at the rim. A powerful bouquet of cassis, blackcurrants & violets with hints of mint, cedar & dried herbs. Limited Stock. ...

Bright plum red, with aromas of Rose petal, cherry, strawberry & forest floor with some herbal notes. An elegant wine with smooth & supple flavours of cherry, strawberry & plum. It's long, fine & silky, with musk, mushroom & cinnamon supported by soft tannins & exceptional balance. Hollick Wines have been making Pinot Noir from their Coonawarra vineyards since 1986. The Coonawarra vineyard produces wonderful cherry characters in Pinot Noir due to the long cool growing period experienced in this southerly site. Early spring rains after a dry winter promoted excellent budburst & flowering. The cool conditions in February allowed good flavour development, & when heat was forecast for March they took advantage of the cool mornings to harvest the fruit. A portion was hand harvested to allow some whole-bunch fermentation. In an additional effort to maximise complexity, traditional Burgundian winemaking methods such as cold soaking, natural fermentation & extended skin contact were implemented. The wine was matured in a combination of new, one & two year old French oak barrels for 9 months which has enabled the vibrant fruit flavours to come to the fore. ...

Dense crimson with violet hues at the rim. Concentrated aromas of plum, spice, black currant & hints of chocolate. An intense & brooding wine with layers of dark violet fruit over olive, cigar box & coffee. The palate is full & round with an abundance of soft & finely textured tannins providing an elegant structure & great persistence. ...

Limited stock. Alively palate dominated by fresh & clean citrus furits with an enticing mix of passionfruit, gooseberry, mineral tones & herbaceous traces creating complexity. This wine has elegance, texture & persistence with a crisp finish. 90% Sauvignon Blanc 10% Semillon. ...

Limited stock. Appearance: Intense deep red/violet with crimson hues. Aromas: Fruit aromas of dark plums & black cherries are enhanced by hints of mint, spice, chocolate & eucalypt. Flavours: Juicy berries & ripe plum flavours abound, with prunes, mulberry & delicate cedar notes also evident. Rich & generous with supple tannins & a long, full finish. ...

Bright golden straw in appearance. Clean & fresh aromas of dried apricot & honey with citrus notes of grapefruit. A rich & luscious palate of concentrated stone fruit & citrus flavours. Complex & balanced, the sweetness is complemented by the acidity, culminating in a refreshingly pleasant & lingering finish. The 2010 ' The Nectar' is made from a select combination of our Coonawarra Riesling & balanced with selected parcels of Chardonnay, & Semillon from our Wilgha vineyard. The later part of the 2010 ripening period provided perfect conditions for the natural onset of Botrytis. Creeping its way throughout the entire vineyard & slowly dehydrating the berries, it produced the concentrated, incredibly sweet & flavourful fruit required for making a wine of this style. The fruit was carefully selected & harvested by h&. Gentle pressing & a long cool fermentation retained the vibrant freshness of flavours, before the wine was clarified, stabilised & bottled. ...

Appearance: Golden straw. Aromas: Lifted aromas of citrus & honey. Flavours: A deliciously rich palate filled with stonefruit & citrus giving way to a crisp acidic backbone culminating in a refreshingly pleasant finish. The Nectar is made from Coonawarra Riesling from the Wilgha vineyard. The summer of 2015 was a classic with warm days & cool nights due to the upwelling of deep cold water off the coast of the region. This allowed the fruit to ripen & develop intense fruit flavours. Hanging on the vines until late in the season, the harvest was delayed until the botrytis had crept its way throughout the entire vineyard. Slowly dehydrating the berries, it produced the concentrated, incredibly sweet & flavourful fruit required for making a wine of this style. The fruit was carefully selected & harvested by hand to ensure the integrity of the wine. Gentle pressing & a long cool fermentation retained the vibrant freshness of flavours before the wine was clarified, stabilised & bottled. ...