From stack to stack this young man would swing from barrel to barrel with toes a curl and unrelenting furl. Lengths of carefully laid stillage ensures his safety as he endeavours to tend his precious store. 

The Tomfoolery ‘Monkey Business’ Cabernet Franc is sourced from a select premium vineyard on the borders of the two villages of Bethany and Vine Vale in the Barossa Valley. Grown by 6th generation grape growers, the Hage family, this flat site has varying depths of sand/sandy loams overlaying red clays and shale and situated at 316 metres above sea level.

The fruit is handpicked at optimum ripeness and flavour profile, ensuring overall balance before being gently destemmed to keep as many whole berries as possible. It is then open-fermented for a minimum of five days with the juice being pumped over the skins twice daily to maximize oxygenation and purity of fermentation. Once the wine is dry it is then gently basket-pressed minimizing the extraction of harsh tannins.

Matured for 18 months in seasoned French oak barriques.

Colour: Medium purple with a bright rim.

Aroma: Exotic, crunchy dried leaves, camphor chest, spice and a lift of fresh cut grasses. 

Palate: Juicy, ripe dark berries and fruitcake with a tangy acid spike, finishes long with fine but firm tannins and ethereal varietal flavour.

Choose your sides lads as there’ll be no fence sitters here. As sleeves are rolled and knuckles are cracked it’s obvious to see no one’s backing down. The two big reds face up, toe to toe, cork to cork, Cabernet and foe the eternal dispute. Who’ll be left standing as the dust settles...

The Tomfoolery ‘Dust Up’ Cabernet Sauvignon is sourced from a premium 50 year old vineyard in the sub-region of Seppeltsfield in Barossa Valley. Grown by 6th generation, grape growers the Mattschoss family, this flat site is predominately alluvial loam and red clay over lime and iron stone and situated at 255 metres above sea level.

The fruit is handpicked at optimum ripeness and flavour profile ensuring overall balance before being gently destemmed to keep as many whole berries as possible and then open fermented for a minimum of five days with the juice being pumped over the skins twice daily to maximize oxygenation and purity of fermentation. Once the wine is dry it is then gently basket pressed, minimizing the extraction of harsh tannins.

Matured for 24 months in Seasoned French Oak Barriques.

Colour: Deep Cabernet purple

Aroma: Rich blackcurrant and liquorice are maturing into Darjeeling and Montecristos. 

Palate: Intense cassis, sweet French oak and dark chocolate vie for attention. Structured with balanced acid and firm but integrated tannins, with spicy herbaceous notes on the lengthy finish.