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This wine was the beginning of an amazing, rewarding quest to learn as much as I could; to evolve and push my self out of my comfort zone. It was an opportunity to be creative, have fun and top up my drinking pile (which is for some reason always low). This wine is a huge part of my identity and the drop that birthed gegika wines. I hope I can share a bit of me with you in every bottle
2021 was the year I succumbed to the urge of making a wine all by myself. After working all over the hospo scene and traveling sporadically around the world, the wine industry continued to whisper in my ear to come home. I listened, opened my arms wide and let the mistress of the grape take me in! It all started when I asked dad if I could have some fruit to play around with. He smiled (trying to play it cool) and offered me some Cabernet, which was grown off the home block where I grew up. It’s weird, having spent most of my life living next to a winery, it took leaving the industry (and the Barossa) for my passion to spark. This wine was the beginning of an amazing, rewarding quest to learn as much as I could; to evolve and push my self out of my comfort zone. It was an opportunity to be creative, have fun and top up my drinking pile (which is for some reason always low). This wine is a huge part of my identity and the drop that birthed gegika wines. I hope I can share a bit of me with you in every bottle- enjoy.
This wine is 100% Cabernet Sauvignon off the House on the Hill block, out the front of the home I grew up in on Stelzer Road in the Barossa’s Stonewell Sub Region. The fruit was hand-picked (about half a tonne) then destemmed and fermented whole berry. The fermentation was completely wild. Initially, I mostly pumped over (going through the chiller when needed), until it reached about 7 Baumé, I then switched to a hand plunge three times a day until it went dry. After extracting every drop with the hydraulic basket press, it spent a year and a half in a seasoned French Oak, Francois Freres Hogshead. My vision for this wine, was to create a Cabernet that expressed the fruit and the region in an easy drinking, fun fresh way (it’s bloody smashable ;-) ! I hope when drunk, you also feel that warm fuzzy feeling in your heart that I get; this is home, this is me and this is delicious! A special thanks to Dad, and Steve for helping me on this journey of creating my vision into a tasty wine.
The witch who tried to steal the moon… I think I have made it unashamedly obvious through my previous releases, that I thoroughly enjoy drawing naked ladies. Something is so poetic about the curves and lines you can create. Originally this drawing was quickly scribbled down at the david Franz Cellardoor (3 or so years ago) on the weekly receipt bag when I was on my lunch break. I kept coming back to the concept of the design, and as time went on the jumping witch evolved. Each bottle was carefully hand silkscreen printed, wax dipped and wrapped by the amazing david Franz shed crew.
Deep bright pomegranate.
Black Forest cake topped with only the best maraschino cherries. My grandpa’s boysenberries sneakily plucked of the bush in summer and mulberries. Subtle herbaceous deliciousness, dancing around perfumed violet that gets your mouth watering, needing, begging for a sip.
Ahhh, the taste of home. There is something so nostalgic to me about Barossa Valley Cabernet. Generous black fruit, juicy blackberries dipped in 90% coca dark chocolate. Supple rhubarb tartness and popping pomegranate burst in your mouth. Strawberries and raspberry coulis shine in the back pallet. Structural yet elegant tannins frame the opulent fruit, with a subtle hint of a fresh pouch of tobacco.
