2021 Tasting Notes
GI: Barossa Valley
TA: 6.2 g/L
Residual Sugar: 0.31 g/L
The wine was fermented with indigenous yeasts in a selection of wood, concrete, and stainless steel fermenters. Around 30% of the bunches were retained as whole clusters, the balance destemmed only. Macerations were in the order of 7 to 14 days – parcel dependant. Maturation was undertaken on light lees in a combination of large format oak, stainless steel and concrete vessels for around 8 months prior to bottling.
The 2021 growing season and vintage conditions were close to historical averages. Solid winter and spring rains were a great start to the season but uneven weather throughout spring negatively affected flowering, most particularly in Grenache. The weather approaching and during harvest was generally mild, dry, and without tribulation. Fruit was harvested in good condition, yields were variable but generally close to average, with wines showing lovely balance, flavour depth and freshness.
Aromatic ground spice and meaty, peppery aromatics fuse with a core of both red and dark plum fruits and savory, meaty base notes. Fresh savory palate, tamarillo and red plum fruits, wood smoke and game, mid weight. Finishes with a firm cherry pit and pomegranate like tannin finale.
2018 Tasting Notes
The 2018 Syrah was sourced from six vineyards in the Barossa and Eden Valleys, soils are generally poor and skeletal – for the most part light, gravelly and silty sands over deeply weathered base rocks of varied origins. Vine age varies from 20 to 115 years old (averaging 50 years old) and all fruit is hand harvested. Fruit is harvested relatively early to ensure bright fruit and textural freshness.
The wine is naturally fermented with a judicious use of whole clusters, 40 % in 2018, in a combination of stainless steel, wood and concrete fermenters. Macerations are in the order of 10 to 14 days – parcel dependant. Maturation is undertaken on light lees in a combination of large format vessels for around 8 months prior to bottling.
2017 Tasting Notes
The wine, naturally fermented with a judicious use of whole clusters (on average 30%) in a combination of stainless steel, wood and concrete fermenters, also sees a shorter maturation than the Esprit and Bête Noir, et al. The 2017 was cropped from five high, exposed parcels in the Barossa and Eden Valley, where the soils are generally poor and skeletal – for the most part light, gravelly and silty sands over deeply weathered base rocks of varied origins. Vine age varies from 25 to 115 years old (averaging 50 years old), and all fruit is hand harvested.
Wild and savoury yet soft and sumptuous, this is Barossa Shiraz unlike we usually see it. Interesting, flavour-packed and more-ish. Another winner from this superstar winemaker.
2015 Tasting Notes
The 2015 Spinifex Syrah is a pure expression of the grape and the soils in which it was grown.
All fruit was hand harvested from higher altitude Barossa and Eden Valley vineyards early in the growing season and fermented as whole clusters and gently destemmed berries.
Fermented with indigenous yeast and matured sur lie for 10 months prior to being bottled without filtration it displays the classic characters of the great Shiraz grape – deep aromatics and a strong yet supple palate.