The Head Chef – Single Vineyard Barossa Shiraz (2019)

- Picked early in the morning in cool weather
- Open fermented and basket pressed into French oak
- 50% into new French with the 50% being aged in 2nd filled oak for 24 months
- The bottle is unfiltered and unrefined– meaning its kept natural and full flavoured
- Tasting notes: dark fruity richness and toasty oak, cracked pepper and
- floral notes
- velvet on the pallet
- power
- silky tannins
- seductively delicious
- best drinking between 2024 and 2038

Sous Chef -Cabernet Sauvignon Barossa 2022

• Hand picked
  - Naturally fermented using Indigenous yeast
  - hand plunge 3 times daily for 10 days
• – its thick, juicy and ripe
  - Basket pressed – then put into 15% new French oak and American oak 
  - Barrel fermented for 15 months maturation
  - Tasting note: ripe blackberry, raspberries
  - Violet notes on the nose
  - Extremely perfumed
  - Softly integrated notes of oak on the taste 

Yes Chef – Shiraz Barossa (2022)

- Taken form 3 different vineyards: predominantly Marananga (my hands), Stone Well, and Greenock
- Light spice
- Streamline tannins
- Plushy, fruit-forward, easy drinking wine
- 50 year old shiraz vine blended with a 60 year old vine vale vineyard(sand, soil and clay mixed together = better water retention means vines stay plushy, fruit forward)
- Seasoned American and French oak for 14 months
- Complex and juicy
- Extremely easy Shiraz to drink
- Vines were basket pressed – good way to get maximum fruit extraction out of the grape – after this put into seasons French and American oak – then blended together

The Hostess - Rosé Barossa 2023

- Montepulciano from a vineyard in Halletts Valley, with a small amount of very old vine Grenache.
- Natural/wild ferment to complete dryness, then settled, racked and bottled.
- Soft pink in the glass. Watermelon, cotton candy and rose water aromas.
- Lip-smacking acidity.
- The Grenache was seasoned in French Oak barrels, where it underwent natural fermentation for 3 months.

Maître d' - Single Vineyard Pinot Noir (2022)

- 40-yearvineyard
- Strawberry jam flavour
- Jammy and a beautiful Perfume
- Smooth Texture
- Ruby in colour
- 30% whole bunch
- New French oak
- Lite acidity 

Ciel Wine Membership

- Receive a mixed 12 pack of CIEL wines yearly.
- Receive 5% off your total bill at a Chef Joshua Mason restaurant (for members only)
- Complimentary glass of CIEL on arrival in venue
- First access to all wine events and dinner events
- Member pricing in restaurant

2022 Les Jus, Grenache, Shiraz

Old Vine Grenache from Light Pass carefully blended with a vibrant Greenock shiraz showing pink musk stick aromas with layers of delicate textures. A well rounded wine that sits perfectly on the palette.

Amuse Bouche Eden Valley Pinot Grigio

A beautiful example of cool climate Pinot Grigio out of the gorgeous Eden Valley.

Fresh, salty and refined showing bubble gum like textures with a well rounded mouth feel. Bright fruits, balanced acidity, clean after taste and slightly crunchy.  

2022 NEW VINTAGE HEAD CHEF Shiraz

The new vintage Head Chef has been sourced from 100-year-old Shiraz vines out of Halletts Valley, a small sub region in Barossa. The Head chef has been carefully refined using a mix of French and American oak to give balance, texture and flavour. This new vintage shows elegant fruit with streamline tannins that offers a layered mouth feel. Open fermented and basket pressed than settled for 18months.

CLOUD SERIES CUMULUS CABERNET SAUVIGNON

The Cumulus Cabernet Sauvignon is sourced from the Gomersal sub region of the Barossa Valley, which is located on the Western Ridge of the region. Iron rich clays are the dominant soil type, acting to restrict yields and berry size and promoting wines with dense fruit and character and a firm structure.

Fermented using indigenous yeasts from the vineyard and left on skins for two weeks before basket pressing and maturation in small French oak casks for 24months which softens tannins and develop secondary characters.

2022 CLOUD SERIES CIRRUS Greenock Shiraz

Cirrus is sourced from a single vineyard on the top of a hill in Greenock. The soils are shallow with exposed ironstone. This vineyard is low yielding and small berried. Cirrus is fermented in large French oak vats and held on skins for 4 weeks before ageing on lees in large format French oak for 18 months.

2023 Beurré Blanc Chardonnay

Eden Valley hand picked Chardonnay. This Chardonnay was whole bunch pressed using only the best free run juice. This wine was fermented 100% new French oak puncheons. Post fermentation the wine remained in oak on lees for 6 months with lees stirred weekly.

This Chardonnay shows characters of peach and nectarine with hint of citrus. A creamy round finish with a alluring natural acidity.

2022 Stratus Eden Valley old vine Syrah

The Stratus old vine Single Vineyard Syrah comes from 85+ year old vines in Eden Valley. The wine shows off the beautiful Eden Valley region in pure class. A higher altitude and cooler climate to the Barossa Valley, this crop produces alluring elegance and finesse to the wines. This small parcel of Syrah was hand-picked, the fruit was destemmed not crushed into small open top fermenters leaving 30% whole bunch clusters. 40% New French oak puncheons and 60% seasoned French oak puncheons. This wine is the pinnacle of CIEL wines.