Out of stock
This is a very contemporary expression of Barossa Shiraz, reflecting the challenging yet beautiful site from which it hails. Inspired by the pink quartz and the struggle that these vines endure, Giles & Fergal wanted to capture a wine that was full of energy, life and personality. They wanted this wine to focus on the pretty, aromatic fruit profile that the soils and altitude dictate. They influence the end result, gently coaxing it along. Frequent vineyard sampling prior to harvest determines when to pick the fruit on the way up, slightly different percentages of whole bunches from year to year, always the diversity and risk that wild ferments offer us. All in the name of creating a wine that is both delicious and reflective of where it came from. One quite unlike the brooding, thick black Shiraz of the past.
A deliciously vibrant style of Barossa Shiraz with succulent raspberry and blackcurrant fruit, hints of spice and elegant, glossy texture. The cooler microclimate of Eden Valley brings forth some high toned aromatics and wonderful palate length. Deliciously smooth, silky tannins at the finish.
Right across South Australia, the 2019 vintage will be remembered as a very challenging one. Very dry conditions persisted throughout the growing season while some areas also had to contend with frost, hail and wind – all of which reduced the crop but helped increase concentration and quality.
Joel Mattschoss’ Eden Valley vineyard provides the majority of the fruit for this wine. This spectacular vineyard is planted on some of the most difficult, meagre soils of any we have seen. At 500m above sea level and littered with boulders composed of ironstone and pink quartz, it is a truly challenging site. The vineyards are trellised, cordon trained and spur pruned, the yields small at 2t per acre. The 3 component parts of this wine are made in a low interventionist manner using hand picking, wild ferments, 20% whole bunch inclusion and gentle hand plunging twice daily. Once pressed off, the wine is sent to 300 and 500 litre French oak barrels, of which approx 20% is new. Having spent 11 months resting, the wine is bottled unfined and unfiltered.
94pts Gary Walsh, The Wine Front – Beheading an ‘immortal’ producers a burst of energy called a ‘Quickening’. Not to be confused with ‘The Pentaveret’, who run everything in the world, including the newspapers. Cool fragrance of dried flowers, sage and thyme, black fruit and spice. It’s kind of juicy in the blackcurrant and blackberry department, with well-knit tannin giving a confident but gentle grip, fresh feel, and a long and subtly mentholated peppery finish. Very nice. You could well crave it fortnightly.
93pts Nick Stock, JamesSuckling.com – A smoothly delivered shiraz that has deep, fleshy and seductive appeal. The fresh blackberry, plum and mulberry aromas are nicely dosed with oak spice and deliver such soft, smooth style on the palate. Really effortless drinkability. Drink now. Screw cap.
92pts Huon Hooke, The Real Review – Deep, bold purple/red color, with a lovely spicy, plummy, fragrance including various berries, the palate fleshy and supple, smooth and engaging, with delicious flavor and balance. Some cola and Campari nuances. Very soft, fleshy tannins give it a lovely silken texture.