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The flood plains between the Angas and Bremer rivers have long been home to some of South Australia's best fruit and it is the cream of the Langhorne Creek crop that they use.
Winemaking is simple with The Cunning Plan. They take perfectly balanced fruit, pick, gently crush to preserve whole berries and allow to soak for 4 days. Following the alcoholic fermentation, the wine is pressed off to 300 litre used French barrels where it matures for 10 months prior to bottling.
Thistledown was founded by Giles Cooke MW & Fergal Tynan MW. They met over a beer on the evening before the Master of Wine 1st year course. Since then they have made Thistledown wines in Langhorne Creek and Barossa
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