A B O U T

W I N E S

T A S T I N G N O T E S

C O N T A C T

E S T A T E

P A M E L A

C J

E M I N E N C E

A B O U T

We tend every vine and grow every grape. We then take those precious grapes a short trip to our winery, situated right in the middle of our vineyard. This obsessive care is our family’s guarantee of quality.

F A M I L Y O W N E D

Wicks Estate is a family owned and operated wine company producing hand crafted wines from their vineyard located at Woodside in the picturesque Adelaide Hills, one of Australia’s premier cool climate wine growing regions. Co-founders Tim and Simon Wicks proudly front the Wicks Estate Label armed with a firm belief in long term success through dedication to excellence.

The family has a long history of involvement in agriculture within the Adelaide Hills, originally operating an orchard and nursery at Highbury before establishing the Woodside vineyard and winery in late 1999. The 54 hectare property known as the Wicks Estate, was chosen for its unique aspects, premium vineyard sites and diversity of terrain.

“The thing that drives all of us at Wicks, the thing that gets us up in the morning, is earning the trust of our customers through our wines – having them trust us to deliver vibrant, fresh and delicious cool-climate wine across our entire portfolio.”- Tim Wicks, Director

M I T C H & T O M W I C K S

W I N E R YThe winery is a ‘state of the art facility’ situated amongst the estate vineyard utilising worlds best practice grape growing and wine making procedures. This world class processing facility, completed in early 2004, was designed and constructed utilising a team of private and independent engineers, machinery manufacturers, winemakers and builders under the guidance of the Wicks family.

– All operations owned/managed by Wicks family– Annual crush >1000 tonnes– Winery capacity 2000 tonnes– Room for expansion and increased production– Contract winemaking facilities– Flexibility for wine production on demand

W I N E M A K E R Our winemaking team is led by Leigh Ratzmer. Leigh graduated from Oenology at Adelaide University and gained experience working with premium producers Loimer and Thierry-Weber in Austria and Torbreck in the Barossa Valley. He then joined the Wicks Estate team in 2004, for our first commercial vintage.

A D E L A I D E H I L L S

W E S T E R N A U S T R A L I A

N O R T H E R NT E R R I T O R Y

Q U E E N S L A N D

N E W S O U T HW A L E S

V I C T O R I A

T A S M A N I A

S O U T H A U S T R A L I A

C L A R E V A L L E Y

B A R O S S A V A L L E Y

A D E L A I D E H I L L S

A D E L A I D E

W I C K S E S T A T E

M C L A R E N V A L E

L A N G H O R N E C R E E K

C O O L C L I M A T E Cool climate has become shorthand for high quality. It’s where the climate conspires to produce wines of finesse and elegance, packed full of diverse flavour profiles. The cooler the climate, the more important vineyard planning, design, viticulture management and winemaking are in producing high quality wines, expressive of their terroir.

L A N D S C A P E The Adelaide Hills is one of Australia’s premier cool climate wine growing regions. Bordered by the Barossa Valley to the North and McLaren Vale and Langhorne Creek to the South. It is part of the Adelaide Rift Complex (or Adelaide Geosyncline) which stretches from the Flinders Ranges via the Barossa Valley and Fleurieu Peninsula through to Kangaroo Island. It is estimated that its sediments were deposited 500+ million years ago. The soil can be described as a mixture of sandy loams, loams and clay loams over clay subsoils. These vary in structure and it is not unusual to find these soils combined with shale and ironstone. Generally acidic, in some cases neutral in pH, but rarely alkaline, ideal conditions for producing a wide range of high quality wines.

E X P O R T S A L E S

30,000 cases sold per annum

Longstanding partnership with national distributor Vintage House Wine & Spirits

National trading terms and core ranging with Woolworths Liquor (DanMurphy’s and BWS)

Sip ‘n’ Save’s 2nd largest wine brand in sales behind Giesen

National trading terms with Liquor Legends

Sales channel breakdown:75% off premise 25% on premise

D O M E S T I C S A L E S

Currently exporting to:

North America Hong Kong Singapore

10+ YRS

Trading terms with SA’s largest Independent retail group, Sip ‘n’ Save (LMG) Vintage House Wine and Spirits

W I N E S

E S T A T E

P A M E L A

C J

E M I N E N C E

T A S T I N G N O T E S

E S T A T E V I N T A G ES P A R K L I N GA D E L A I D E H I L L S

Varietal: Chardonnay, Pinot Noir

Vintage: 2019

Colour: Pale straw

Aroma: Lifted florals

Flavour: Fresh green apple, white stone fruits with a clean fresh finish

Technical: 12.0% Alc Vol 6.4 g/L Acidity 3.26 pH 5.0 g/L Residual Sugar

Drink with: Canapes and entrées

Cellar: 3 - 5 years

E S T A T E P I N O T G R I SA D E L A I D E H I L L S

Vintage: 2019

Colour: Pale gold

Aroma: Lifted florals

Flavour: An intriguing blend of fruit ranging fromgreen pear to white peach, this wine has a subtle layering of texture

Technical: 12.5% Alc Vol6.1 g/L Acidity3.17 pH2.16 g/L Residual Sugar

Drink with: Thai green chicken curry

Cellar: 3 - 5 years

E S T A T E S A U V I G N O N B L A N CA D E L A I D E H I L L S

Vintage: 2019

Colour: Pale lemon

Aroma: Tropical fruits

Flavour: An elegant and lively palate with a clean and crisp finish

Technical: 12.9% Alc Vol 6.4 g/L Acidity 3.28 pH 1.1 g/L Residual Sugar

Drink with: Platter of mixed cheese, dried fruits and nuts

Cellar: 3 - 5 years

E S T A T E R I E S L I N GA D E L A I D E H I L L S

Vintage: 2019

Colour: Pale straw

Aroma: Lifted florals

Flavour: Lively citrus fruit intensity finely balanced with crisp natural acidity

Technical: 12.5% Alc Vol 7.1 g/L Acidity 3.11 pH 1.6 g/L Residual Sugar

Drink with: Deluxe shashimi plate with pickled vegetables

Cellar: 5 - 10 years

E S T A T E C H A R D O N N A YA D E L A I D E H I L L S

Vintage: 2018

Colour: Pale straw

Aroma: Citrus and white peach with complex mealy, toasty notes

Flavour: Seamless and elegant with layers of white peach, orange blossom and a hint of oak and minerality

Technical: 13.0% Alc Vol 7.7 g/L Acidity 3.33 pH 0.5 g/L Residual Sugar

Drink with: Scallop and pipi risotto with broad beans and reggiano

Cellar: 5 - 10 years

E S T A T E P I N O T R O S ÉA D E L A I D E H I L L S

Vintage: 2019

Colour: Pale salmon

Aroma: Rose petals, turkish delight and strawberry

Flavour: Pristine acid balance and restrained tannin profile with pure and vibrant Pinot Noir characteristics

Technical: 12.5% Alc Vol 7.1 g/L Acidity 3.21 pH 4.1 g/L Residual Sugar

Drink with: Salmon carpaccio or crispy fried snapper

Cellar: 3 - 5 years

E S T A T E P I N O T N O I RA D E L A I D E H I L L S

Vintage: 2018

Colour: Bright red with a hint of purple

Aroma: Lifted cherry and bright red fruit

Flavour: Fruit balance with savoury and spice melding into the background

Technical: 13.8% Alc Vol 6.4 g/L Acidity 3.59 pH 0.0 g/L Residual Sugar

Drink with: Tea smoked duck and fig salad

Cellar: 5 - 10 years

E S T A T E P S T !A D E L A I D E H I L L S

Varietal: Tempranillo, Shiraz, Pinot Noir

Vintage: 2018

Colour: Light to medium red

Aroma: Light, floral and savoury

Flavour: Juicy, young and vibrant red fruit

Technical: 13.5% Alc Vol 6.2 g/L Acidity 3.46 pH 0.0 g/L Residual Sugar

Drink with: BBQ meats or pizza

Cellar: 5 - 10 years

E S T A T E S H I R A ZA D E L A I D E H I L L S

Vintage: 2018

Colour: Dark red purple

Aroma: Dark cherry and black fruit

Flavour: Cool climate spice and elegance

Technical: 14.9% Alc Vol 6.2 g/L Acidity 3.52 pH 0.0 g/L Residual Sugar

Drink with: Mushroom, beef and pepper pie

Cellar: 7 - 10 years

E S T A T E C A B E R N E T S A U V I G N O NA D E L A I D E H I L L S

Vintage: 2018

Colour: Vibrant dark red

Aroma: Cassis with hints of tobacco and chocolate

Flavour: Soft silky tannins are finely balanced by fruit and subtle oak nuances

Technical: 14.5% Alc Vol 6.2 g/L Acidity 3.59 pH 0.0 g/L Residual Sugar

Drink with: Beef ragu with gemelli

Cellar: 7 - 10 years

P A M E L A V I N T A G E S P A R K L I N GA D E L A I D E H I L L S

Varietal: Chardonnay, Pinot Noir

Vintage: 2015

Colour: Bright pale straw

Aroma: Lifted buttery and toasty French oak, with a subtle hint of fresh cut apple and melon

Flavour: Notes of brioche and white peach with hints of fresh cut apple and a fresh clean finish on the palate

Technical: 12.0% Alc Vol 6.1 g/L Acidity 3.34 pH 5.9 g/L Residual Sugar

Drink with: Oysters or a selection of gourmet cheese and dried fruits

Cellar: 10 years +

C J C H A R D O N N A YA D E L A I D E H I L L S

Vintage: 2018

Colour: Bright pale straw

Aroma: Subtle flinty characters with white stone fruit

Flavour: Generous stone fruit with a fresh acid layer

Technical: 12.5% Alc Vol 6.85 g/L Acidity 3.22 pH 1.04 g/L Residual Sugar

Drink with: Crayfish, chilli and garlic linguine

Cellar: 10+ years

C J P I N O T N O I RA D E L A I D E H I L L S

Vintage: 2018

Colour: Medium to full red

Aroma: Complex bouquet of red cherry

Flavour: Bright cherry and savoury hints

Technical: 13.5% Alc Vol 6.08 g/L Acidity 3.55 pH 0.0 g/L Residual Sugar

Drink with: Duck breast with a redcurrant and red wine sauce

Cellar: 10+ years

C J S H I R A ZA D E L A I D E H I L L S

Vintage: 2016

Colour: Dark red purple

Aroma: Deep cherry and savoury plum with spice lift

Flavour: Concentrated yet refined dark fruit spice with fine tannins

Technical: 14.5% Alc Vol 6.46 g/L Acidity 3.69 pH 0.0 g/L Residual Sugar

Drink with: Slow roasted lamb shoulder and seasonal vegetables

Cellar: 10+ years

C J C A B E R N E T S A U V I G N O NA D E L A I D E H I L L S

Vintage: 2016

Colour: Vibrant dark red

Aroma: Dark currant with hints of tobacco leaf and anise

Flavour: Long fine tannins drive complex savoury fruit

Technical: 14.5% Alc Vol 6.35 g/L Acidity 3.56 pH 0.0 g/L Residual Sugar

Drink with: Rosemary braised lamb shanks

Cellar: 10+ years

E M I N E N C E S H I R A ZA D E L A I D E H I L L S

Vintage: 2016

Colour: Dark red purple

Aroma: Dark cherry and rich mulberry fruit

Flavour: Deep cherry and mulberry fruit with delicate tannins

Technical: 14.5% Alc Vol 6.68 g/L Acidity 3.56 pH 0.0 g/L Residual Sugar

Drink with: Slow cooked beef cheeks in red wine sauce

Cellar: 10+ years

C O N T A C TA U S T R A L I A O F F I C E : 1 S T F L O O R , 2 1 F R A N K L I N S T A D E L A I D E S O U T H A U S T R A L I A 5 0 0 0P H : + 6 1 8 8 2 1 2 0 0 0 4 W I N E R Y : 2 9 R I V E R V I E W R D W O O D S I D E S O U T H A U S T R A L I A 5 2 4 4 P H : + 6 1 8 8 3 8 9 9 1 0 0

I N F O @ W I C K S E S T A T E . C O M . A UW W W . W I C K S E S T A T E . C O M . A U