Shane’s official foray into winemaking took place in 2001, although the seed was planted many years earlier when his family established their Adelaide Hills vineyard. A previous career path (marine biology and aquaculture) brought him to Tasmania where he took up a vintage cellarhand position.  From his new home base in Tasmania, Shane completed the Adelaide University post-graduate degree in winemaking and embarked on vintages in the Adelaide Hills, Yarra Valley and Oregon (USA).

Fran joined Shane in their Delamere Vineyard business in 2011. Relocating to Tasmania from her home state of Western Australia a decade earlier to pursue a passion for cool climate wines, Fran’s interest in Champagne style wines trace back to her days studying winemaking at Adelaide University.

Carefully hand harvested from Delamere's 22 and 42 year-old blocks (roughly half from each) in the cool of the morning, the fruit is pressed directly into Burgundian coopered French oak, 30% new, and allowed to commence natural fermentation. Full malolactic fermentation and 9 months in oak with intermittent lees stirring were an integral part of crafting this wine.

Winemaker Notes

A highly fragrant aroma of kaffir lime leaf, lemongrass, and fresh-cut lemon. The palate has razor-sharp precision wrapped in a complex blend of zesty citrus fruits, grapefruit pith, ginger spice and shave almonds, with a hint of cream-curd on the finish. The length is exceptional, with a lingering creamy sweetness, seamless balance and slatey acidity. Delamere