Gemtree

Paul and Jill Buttery established the Gemtree vineyards in McLaren Vale in 1980. Today the estate is owned and run by their daughter Melissa Brown, (Biodynamic Viticulturist) and her husband, Mike Brown (Chief Winemaker). The estate is a self contained biosphere. Gum and eucalyptus trees are planted throughout the property. Free roaming sheep keep any weeds in check and fertilize the soil. They channel the natural energy in the earth with totems and organic material throughout the vineyards. The use of solar and recycled materials minimise the impact on their carbon footprint. For the Butterys and Browns it is not just about winemaking… it is about setting new standards for sustainable, generational farming.

Moonstone Savagnin

Originally purchased from Spain as Albarino, and later discovered as Savagnin. This native grape of the Jura, France is an exciting new addition to the Australian wine scene. Gemtree farms it biodynamically with natural ferments in stainless.

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Cinnabar GSM

40% Syrah, 32% Grenache, 28% Mourvedre organically farmed, fermented in open top fermenters, with minimal handling, and aged 5 months in seasoned French oak. Bottled at 14.5%.

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James Haliday 93 Points

Price: Fl $176, 3cs $160
 
Dragon's Blood Shiraz

Fermented with natural yeast in open top fermenters. Aged for 12 months on its lees in French oak 10% new. Bottled with minimal sulfur.

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Price: Fl $128, 3cs $120, 5cs $112
 
Bloodstone Shiraz

Estate grown from select organic vineyards in the Vale. Fermented with indigenous yeast in open top fermenters. Aged for 12 months on its lees in French oak, 10% new. Bottled with minimal added sulfur.

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Price: Fl $160, 3cs $144
 
Uncut Shiraz

Biodynamically grown vines aged from 20-60 years grown on the finest vineyards on the estate. Fermentation occurs naturally in 5-8 tonne open fermenters, pressing off skins once the fermentation is completed, which can take up to 10 days. Ageing occurred in 100% French oak barrels ranging in size from puncheons (500L) to barriques (225L) for 16 months maturation. As with all Gemtree reds, minimal racking occurs in this time, so the wine can be aged on its lees, building mouthfeel and texture and allowing sulphur additions to be kept to a minimum to showcase the true character of the wine.

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