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Nick and Trudy Stacy are backed by decades of industry experience and time-earned wisdom, sourcing fruit from some of the most exceptional yet impossible to access vineyards.
Pairing these rare harvests with the perfect winemaker, each hand-picked with the same discretion as the fruit itself. Tied to no one location, GI, or house style, they create extraordinary wines from unplundered fruits that lay beyond the reach of most. These are the Clandestine Vineyards.
With each wine that they craft, every piece of the winemaking puzzle has been carefully considered and deftly executed. However, knowing who, what, where and when is not enough.
With over thirty years in the wine industry, Nick & Trudy have established long term relationships with growers & vignerons within the key regions of Margaret River, Mount Barker, Adelaide Hills and McLaren Vale. The secret to making these wines lies within relationships that take time and trust to forge, something that simply can’t be bought. The key to these crucial relationships is held by their founders, Nick and Trudy.
They are the mind, the heart and the soul of Clandestine Vineyards. They understand great wine and they know how to unlock it—with a vision for every vintage that runs all the way from vine to glass.
Hayview Vineyard, Mount Barker WA, planted 2001, north-south facing rows, a hilltop with a southerly slope, loam over ironstone soils, pesticide and herbicide-free vineyard practices.
Machine picked, 7 days on fermentation on skins in open fermenters with hand plunging twice daily, natural cultured yeast, tank pressed, 10 months in seasoned French oak barriques on lees and then matured in stainless steel tank to settle prior to bottling. Minimal filtration, vegan fined and minimal sulphur on bottling to keep the wine fresh and lively.
Purple and bright in colour, floral and lifted spice bouquet with hints of oak. Cherries and red fruits collide across the palate with earthy, graphite notes giving added texture and interest. Sweet and savoury at the same time, the wine completes its palate journey with white pepper notes & fruit generosity while the older oak lends a rounded, soft, elegant, and juicy long finish.
Pair with winter braises, slow-cooked and/or smoked meats (American style brisket or short ribs), or northern Italian cuisine.
Will continue to improve with careful cellaring for 8+ years.