Peritia Tempore – Knowledge gained over time
When we bottled the first Peritia in 2024, it marked ten years since we took our first steps into the wine industry. Back in March 2014, we became vineyard owners, though we didn’t live in the Barossa Valley yet. We spent that first year commuting from Melbourne, driving up for long weekends, learning bit by bit about pruning, the growing cycle, and the hard truth that the weather is everything – and nothing you can control.
Every season brings its own challenges. Over the years, we’ve faced drought, floods, and fire. We’ve adapted, persevered, and learned. That’s what Peritia Tempore means to us: the knowledge and resilience you gain through experience, season after season, year after year.
$55.00
Wine Details
| Region | Barossa Valley, South Australia |
|---|---|
| Vintage | 2022 |
| Variety | Shiraz |
| Volume | 750ml |
| Alcohol Volume | 15% |
| pH | 3.52 |
| TA | 6.4 g/L |
| Residual Sugar | 0.57 g/L (equates to 0.1 g/glass) |
| Vegan Friendly | ✔ |
| Keto Friendly | ✔ |
| No fining agents used | |
Vintage Notes
In 2022, we crushed 20 tonnes of fruit – a 1,000% increase from the previous year. It sounds impressive as a percentage, but in the grand scheme of things, most “small” wineries are crushing 75 to 150 tonnes a year. So while 20 tonnes isn’t huge in the industry, it was a huge milestone for us. 2022 felt like a real “coming of age” year.
The vintage itself was fairly straightforward. We picked the Shiraz on the 17th of March and processed it as we usually do – fermented on skins for 7 days, then pressed to oak and left to mature.
We set aside three Shiraz barrels: a new French, a second-fill American, and a seasoned American. These barrels developed a style distinct from Taking the Mickie – deeper, richer flavours. The wine stayed in oak for about 30 months, with no fining or filtration, before it was bottled in November 2024 and released in May 2025.