2021 Spinifex La Maline
All fruit is hand harvested. Fermented with indigenous yeasts in open oak and stainless-steel fermenters for between 12 and 21 days prior to pressing. Between 30-45 % of whole bunches were retained within the otherwise de-stemmed must. Around 2% whole Viognier fruit was included in the fermenters. Elevage was undertaken in French oak barriques and demi-muids, approximately 40% new, on light lees for 20 months prior to assemblage and bottling.
In 2021, La Maline was a barrel selection drawn from two parcels in the High Eden sub-region of Eden Valley. The majority of the blend comes from our Rostein Vineyard which we have owned since 2014, the balance from our neighbours whose vineyard is immediately adjacent. The vineyards are approximately 70 and 20 years of age respectively and are grown without irrigation in skeletal, sandy soils of granitic origin at around 490m asl. With La Maline we are seeking a refined, detailed and feminine expression of Barossa Shiraz. Key contributors to achieving this style are vine age, vineyard site altitude, a soil type sympathetic to the style and dedicated vine husbandry.
Deep aromatics of woody spices – sandalwood, cardamom, mace and pepper – fuse with deeper fresh leather, ink, char and dark chocolate notes. Fruit aromatics are cool and dark – spiced black cherry and tart blackberry laced Asian basil and dried marjoram.
Medium to full bodied – at this point unevolved – spiced black cherry and sour dark plum fruits on attack turn to red plum and raspberry fruits, the flavours and feel of pomegranate cocoa build towards the finish – beneath the tannin the palate is quite open knit, wood and bunch tannins are yet to fully integrate and drive the palate to a tight, fine finish. Elegant, cool feel.
2018 Tasting Notes
Barossa Valley Shiraz
In 2018 we produced just under 280 doz La Maline – a barrel selection drawn from parcels of some our oldest and highest Shiraz vineyards in the Barossa Valley /Barossa Ranges and Eden Valley. With La Maline we are seeking a refined, detailed and feminine expression of Barossa Shiraz. Key contributors to achieving this style are vine age, vineyard site altitude, a soil type sympathetic to the style and dedicated vine husbandry. Vine age averages 65 years, altitudes range from between 320 and 495 m asl and soils are generally poor soil sandy loams over bases of varied parent materials.
Vinification is kept pretty simple. All fruit is hand harvested. Fermented with indigenous yeasts in open oak and stainless steel fermenters for between 12 and 21 days prior to pressing. Between 30-45 % of whole bunches were retained within the otherwise de-stemmed must . Around 2 % pressed Viognier marc was included I’m the must. Elevage was undertaken in French oak barriques and demi-muids, approximately 40% new, on light lees for 20 months prior to assemblage and bottling.
Brilliant blue-hued garnet.
Multilayered, deep aromatics of loam, leather, puerh tea, ink, coffee grounds, black cherry, blackberry, and dark rose. Exotic and wild yet detailed and restrained.
Medium to full bodied, supple, with an even flow of dark berry, cacao and dark woody spice flavours and soft, ripe dark plum like acids. Very fine grained, velvety tannins build through the palate to deliver a fresh finish. Elegant, cool feel.
2015 Tasting Notes
99 % Shiraz, 1% Viognier
In 2015 we were able to produce 290 cases of La Maline.With La Maline we are seeking a pure, finely structured expression of Barossa Shiraz. Key contributers in achieving this are vine age, site altitude, a soil sympathetic to the style and dedicated vineyard husbandry. Vineyard altitudes range from between 360 and 500 m asl, three Vineyards are in Eden Valley and one is in the Barossa Valley.Vine age averages around 75 years. Soils are poor, generally loamy sands sitting over varied parent material bases, all are unirrigated.
Vinification was kept relatively simple. All fruit was hand harvested and cooled overnight. Around 30-40% of bunches were retained and fermented as whole clusters, the balance were destemmed. Approximately 1 % pressed Viognier marc was added during fermentation which were are undertaken in small open stainless steel and wooden fermenters with indigenous yeasts. Maceration times were generally between 12-20 days. Elevage on light lees was undertaken in a selection of thick staved 600 L demi muids and barriques. Unfined and bottled without filtration.
2013 Tasting Notes
Drawn from four vineyards growing in the gravel shot clays and degraded silty sand soils in the higher parts of the north west Barossa, Moculta, Eden Valley and the Eastern foothills. Vine ages range from between 20 and 70 years of age. Altitudes span 360 to 420 m.a.s.l.
Vibrant blue hued ruby.
This is the most masculine and classically regional La Maline yet released. Initially reserved with dark fruit and oak elements yet to settle to their final form. With time in the glass cardamom, pepper, dark rose, mulberry, ripe pomegranate and blonde tobacco lift over prune d’agent, crème cassis and dark leathery loamy base notes.
Bold and direct on attack, fleshy. Strong plum and blueberry fruits flow to a fresh finish driven by plum skin like acids and fine nutty tannin. The innate opulence of the Shiraz grape, the concentration of the vintage and high altitude vineyard provenance all find a counter balance.
2012 Tasting Notes
Vibrant blue hued ruby
Aromatically pure and un-evolved, fruit and oak elements yet to fully fuse. On first opening wood-smoke, dried thyme, white pepper and graphite sit over spiced cherry, red plum and jerky notes. Air brings the wine higher toned Shiraz florals and brambly black berry and cassis fruits –almost countering its strong savoury core.
Embryonic, intense, vibrant fruit on attack, sour red plum and red cherry turn to marjoram and sandalwood. A stony acid line and firm, fine, sanguine tannins maintain tension and freshness. Strong, lithe, pure. Fine boned yet potent Barossa Shiraz.