2016 Tasting Notes
This 3.5-acre vineyard, located in the “Moppa” sub-region, an elevated zone in the north-western reaches of the Barossa Valley, has been a source of exceptional Shiraz, Grenache and Mataro for Spinifex since 2005. “The grower is a very reserved gentleman,” “understated and modest. But of all the growers that we purchase fruit from, he’s the one who takes the greatest pride in delivering a hand-picked bin of grapes in as perfect condition as possible”. Although the exact age of the vineyard is unknown, it is thought to be at least 90 years old. So, in 2015, when the right vintage presented itself, we did not hesitate to release a single vineyard bottling.
All fruit was hand harvested and cooled overnight; 30-40% whole bunch ferments in open stainless steel and wooden fermenters with indigenous yeasts; maturation was on light lees in a selection of thick staved 600 litre demi-muids and barriques; unfined and bottled without filtration.
2015 Tasting Notes
100 % Shiraz
Whilst this is the first single vineyard wine we have released from this vineyard, it has been a source of exceptional Shiraz, Grenache and Mataro for Spinifex since 2005. The vineyard is located in the “Moppa”, an elevated area in the north western reaches of the Barossa Valley that sits within the triangle bounded By Greenock, Kalimna and Koonunga Hill. Discussions with old grape growers in the front bars of the local taverns are pretty consistent in revealing Moppa as a traditional and consistent source of Grange over the years. The exact age of the vines is indeterminable, pretty close to 90 is a conservative estimate. The grower is a very reserved gentleman, understated and modest, but of all the growers from whom we purchase fruit, the one who takes the greatest pride in delivering a hand-picked bin of grapes in as perfect condition as possible. From a good vintage, and when handled well in the winery, the Shiraz from this vineyard has everything that Barossa Shiraz has to offer delivered on a supple, elegant frame.
In 2015 we selected 100 cases from the old 3.5 acre vineyard. 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. Fermentations are undertaken in small open stainless steel and wooden fermenters with indigenous yeasts. Maceration times were generally between 8-14 days. Elevage on light lees was undertaken in a selection of thick staved 600 L demi muids and barriques. Unfined and bottled without filtration