"I’m just saying right now, that for drinking pleasure, I’d rather have this in my glass than just about any NV Champagne." 93pts - Gary Walsh - The WineFront
5,300 bottles produced. Hand picked, whole bunch pressed and natural cold settling for 10 days then racked with little solids for natural ferment at 12c for 4 weeks with lees aging for a further 4 weeks for added texture, roundness and complexity.
"I’m just saying right now, that for drinking pleasure, I’d rather have this in my glass than just about any NV Champagne. Light perfume, almond, ripe lemon and some rind. It’s chalky, has enough fruit to give body and pleasure, but it’s also saline and clean, very long and seemingly dry and crunchy on the finish. Is that a little Japanese ginger in the aftertaste? Brilliant wine. Get into it." 93pts - Gary Walsh - The WineFront
Where this wine comes from - Barossa Valley
The Barossa Valley is Australia’s best-known wine region and there’s a good reason why. The wines certainly live up to their international reputation, particularly Barossa Shiraz. With long, warm summers, the region produces full-bodied styles with power and panache. The reds are rich and luscious in their youth with dark-berried flavours, fruit intensity and fine-grained tannins, which mature gracefully with time in the cellar. But there’s more to the region than Shiraz. Grenache and Mourvèdre do more than play a supporting role in GSM blends, they’re standing on their own two feet as single varietal wines. And with a new school of winemakers at the helm, the region is in good hands for a long and healthy future.