Ruggabellus

The wines of Ruggabellus are born out of a deep-rooted connection that vigneron Abel Gibson has with his home in the Barossa Valley, a connection that respects tradition, but isn't afraid to explore the possibilities for experimentation. The grapes for Ruggabellus are fermented carbonically, whereby the whole berry goes through ferment completely intact, which Abel says, "is a very important way to capture aromatics, and I love aromatics." The grapes then break late on in the ferments, or in the press once the wine is extracted. There is no additional tannin boost from the wood. Abel uses old, seasoned oak puncheons which provide the wine a neutral vessel for it to expand and contract. "If you just leave the wine in a tank, it can't do that, it sits and condenses back onto itself, and leaves it a little disorientated." Whereas, says Abel, "if it can go into a barrel, I feel like it can reconcile and resolve itself." The result are wines that are unique to place, have their own identity and character, and don't sit within the big, brash and bold Barossa wine box.

 

Archaeus

As a combination of 77% Syrah, 12% Mourvèdre, and 11% Grenache (17% whole bunch), this wine is Abel's Syrah dominated offering that sees no new oak. With fruit sourced from sites across the Barossa Valley with soils that are predominately clay and ironstone, the wine spends 11 month in neutral French pucheons.

Reviews:

James Suckling - 91 pts

Price: (6 bottle case) Fl $204
 
Efferus

Blending 76% Mourvèdre, 15% Syrah, and 9% Grenache, Abel sources his grapes for this wine from across the valley. The Mourvèdre comes from a vineyard in Krondorf that sits in a gully at the foothills of the Eden Valley. The Grenache hails from two sites: one in the southern reaches on sandy soil in Williamstown and the other on denser clay in Marananga. The Syrah comes from two sites: one off of the ironstone rich soils of Greenock and the other from the the steep and rocky hillsides of Angaston. Abel uses only the low hanging bunches for Efferus. After picking and fermentation, the wine spends 11 months in neutral French pucheons.

Reviews:

Stephen Tanzer - 93 pts

Price: (6 bottle case) Fl $204
 
Timaeus

This wine is inspired by a love of the much maligned Grenache of the Barossa Valley. The Grenache comes from two vineyards: Williamstown in the south and Marananga in the north. The Mourvèdre from Moppa in the north and the Syrah from the Eden Valley. The final product is mixture of 76% Grenache, 14% Syrah, and 10% Mourvèdre. The wine is aged for 11 months in neutral French pucheons before bottling.

Reviews:

Stephen Tanzer - 93 pts

Price: (6 bottle case) Fl $204