Having already created The Ball Buster and The Wild Ride, Bruno wanted to try his hand at a wine from another region. The Border Crossing is a project which enables Bruno to see how his style of making Shiraz would work when made from parcels of grapes from McLaren Vale. There in McLaren Vale he found a block of old vine Shiraz that produces a wine that is big and lush just like his wine back in the Barossa however with more blueberry and mocha characteristics. The combination of a great vineyard, open fermentation, basket pressing and maturation in older oak barrels ensures the 2018 Border Crossing has the TAIT Wines hallmark characters of generosity, power and balance. The name of course says it all – he crossed the border into another region in order to create this wine.
Aromas of rich blueberry and mocha notes with bitter chocolate pave the way for a decadent mouthful of warm deliciousness – with dark berries and bitter chocolate, all tie together with suave bright, sweet tannins and add wonderful length to this memorable finish. Textbook McLaren Vale Shiraz!
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91 pts Wine Advocate Issue #253 Feb 2021
Not short on intensity or flavor, Tait’s 2018 The Border Crossing Shiraz reprises the big, high-octane style that made this Barossa winery’s reputation. Blueberries, cherries and vanilla appear on the nose, while the full-bodied palate is remarkably ripe and supple and glides easily into a remarkably lithe, balanced finish. It should drink well for at least another 4–5 years.
Fruit is from a single vineyard located in McLaren Vale – approximately 30 year old vines. The vineyard is 2.5 miles from the ocean, located close to a small town called Aldinga. Fruit is harvested in the early morning and transported to the family winery in Barossa Valley for processing. The grapes are destemmed into 5 ton open fermenters, pH is adjusted and fermentation takes place over 7 days at a temperature of approx. 24 degrees centigrade using a cultured yeast specific for high alcohol wines. Plunging and pumping over takes place 3 times a day to ensure maximum, color and flavor. The wine is then pressed using a traditional basket press, and drained to barrels. Barrel maturation lasts 18 months in a combination of 2 year old French and American oak, before being bottled. The wines are bottled unfined and unfiltered. The hallmark of Bruno’s wines if the softness of his tannins – this is the result of basket pressing every drop! His wines are well balanced as well, despite the octanes.