2010
Una Wild
extra virgin olive oil
It all started back in 1996 when Tracy and I took over the reigns of our family`s interests in the olive fruits sourced from the old grove's of the Barossa Valley which date back to the early 1880`s and turn to a new direction to release our Barossa extra virgin olive oil's to show case what are described as wonderfully powerful extra virgin olive quality that has its own flavour hallmarks of the the region.
The regions include the areas of Greenock, Tanunda, Barossa Ranges, Williamstown, Lyndoch, Cockatoo Valley and Sandy Creek. These olives are scattered throughout the properties as windbreaks along the fence lines dating back to the 1880`s and are dry land grown.
Harvest begins on the Barossa Valley floor during the month of May where the olives are on the greener side and the yields are very low, approximately 100Ltrs of extra virgin olive oil per 1000kg of fruit giving up grassy green fruit with powerful bitterness and pepperyness.
We then make our way towards the Barossa Ranges during the months of June and July where we experience a fruit bowl of flavours. The higher altitude of 400 – 500 metres and the steep rocky out crops shows the determination of the sourcing of these fruits which the oil has the richness of banana and ripe apple aromas with flavours following through from the aromatics with lovely bitterness and pepperyness to finish
Since 2001 we released Una, single varietal wild extra virgin olive oil. The call for the label is kept separately which is sourced from only the majestically old wild trees dating back to the 1880`s. The oil shows great finesse and elegancy, with lifted fresh olive fruit and guava aromas and flavours with the support of great powered bitterness and pepperyness.
The processing of the olives is achieved within 24 hrs of hand harvesting via the state of the art modern cold process centrifuge extraction. Our extra virgin olive oils are released unfiltered after a small period of natural settling has occurred in our stainless steel holding vats.
Our oils demand to be used up front in cold situations with dipping of wood fired crusty bread, drizzled over freshly made pasta's, fish and mediterranean salads to appreciate the pure fruit juice.
Awards
10th National Australian Olive Oil Awards 2006
Gold / Trophy
