BALLYCROFT VINEYARD AND CELLARS
The name Ballycroft was created by combining two gaelic words;
'baile' meaning village or small town
'croft' meaning small piece of arable land or farm
"Our wine is made as a reflection of our sustainable vineyard,
the terroir and the individual vintage. Therefore expect
variation from year to year"
Joe Evans Owner/Winemaker/Viticulturist/Cellar Hand
Our Cellar Door
Unique and Personal
We do not have a traditional cellar door, manned all day, as we are either working on the property or somewhere else.
We therefore invite you to book a tasting to receive a unique cellar door experience where you can relax,
enjoy and appreciate what Ballycroft Vineyard and Cellars has to offer.
A unique personal tasting
Available daily 11am-4pm
Hosted by Joe or Sue Evans, Winemaker/Viticulturist/Owner
Small groups of 1- 8
Bookings essential to ensure we are open and avoid disappointment
Please phone Joe on 0488 638 488
About Our Winery
Ballycroft was originally the name of the cheesery run by sisters Sue Evans and Tracey Skepper.
Waste water was utilised to irrigate the young vines and whey used as fertilizer.
The cheesery ceased operating in 2011 but the distinctive logo still graces the Small Berry wine bottles.
The vineyard, planted in 1998 sits on a sloping 15 acre property in Greenock, Western Barossa Valley.
In January 2016 Ballycroft Vineyard and Cellars opened their Tasting Room, once the production room
for the cheese.
Join Joe, the owner, winemaker, vineyard hand and cellar door manager (or Sue) for a unique and
intimate cellar door experience. Joe is involved in every process of the grapes journey, carefully tending them from vine to bottle and everything inbetween and has over 25 vintages under his belt.
Plus he loves to talk about wine so be prepared to settle in for a while.
Monday - Sunday
11am - 4pm
2018 Small Berry Montepulciano
We hand picked just over 2 tonne of
magnificent Montepulciano on the 6th of April from The Case families Langhorne Creek vineyard.
Fermented this violet/magenta fruit with 25% whole bunches in the mix and softly plunged over 8 days. Lightly pressed for 2 hours then left in old French Oak for only 6 months to extract the smoothest velvety tannins.
Elegant fresh cherry and raspberry nose with a multi layered raspberry ‘redskin’ palate with a fresh fine finish.
This wine has drinkability and is cool to serve in summer slightly chilled with your favourite Italian dish.
198 dozen produced
2016 Small Berry
1.1 tonne was picked from our stone embedded dry grown hilltop.
Plunged and pumped over for 12 days then basket pressed for 12 hours.
This 100% Mourvedre opens out with stellar cherry and blackcurrant grape jelly nose with hints of allspice.
On the palate it’s luscious layered rhubarb pie with vanilla bean from the shaved out American barrels.
A medium to solid length which will last for a decade.
105 dozen produced
2014 Small Berry
Old Oak Durif
We planted 2 acres of Durif (Petite Sirah) in 2010. These bird pecked tiny berries were picked for the first time with Florian, Dean and Corina in early April.
This wine is 70% Greenock and 30% Krondorf fruit. Fermented for only 8 days pumping/plunging 4 times a day to broaden the mid palate adding length and elegance.
Resulting in a dark inky black colour with fresh mulberry fruit flavours. A monstrous meaty tannic mid palate with soft vibrant finish ending in vanilla American oak.
This very moorish monster needs to be cellared then decanted to truly enjoy its complexity.
170 dozen produced
2016 Small Berry
Just under 1 tonne of ideal Langhorne Creek Cabernet from the Case family was picked on the last day of March.
Juice was plunged and pumped over its skins for 14 days to extend the fruit phenolics on the palate. Result is a deep crimson red wine with opulent plum/blackberry flavours combined with mocha and chocolate bullets which carries the 15.1% alcohol and 28 months in French Oak with ease.
Complex, dense, multi dimensional but balanced wine will live for more than 10 years.
Serve with roasted herb infused goat leg and crisp vegetables.
75 dozen produced
2016 Small Berry Shiraz
Very, very Small Berry Shiraz following no
winter rains in 2015.
Family and friends helped pick only 1.7 tonne from 5 acres on 14/2/16, that's only 340kg to the acre.
Fermented to its peak by hand plunging and pumping over for 10 days. Then basket pressed this twice to squeeze out every black drop. Sumptuous, luscious, velvet smooth and surprisingly balanced after 28 months in dried shaved American oak. Deep ripe plums and blackberry conserve with dense dark mid palate that lingers for over a minute.
Share this big balanced beast with only your best friends and a rare steak.
138 dozen produced
2017 Small Berry
VP Fortified Vintage
Handpicked 500kg by Sue, myself and David Henderson on 23/3/2017.
A lovely 15º Be slowly fermented for 7 days then added 42 litres of 6 year old brandy spirit. Followed by 12 months in old French Oak. This wine consists of 70% Shiraz and 30% Durif.
Intense complexity. Waves of ripe blackberries and spicy ginger and red peppers flow through to velvet silky walnuts. Finishing with an overwhelming opulent length and entwined sophisticated spirit.
Keep this for 20 years if you have the years left in you otherwise drink it now and please brag about it.
66 dozen produced
Consider purchasing a bottle or two as a gift for your friends.