Blood plum, stewed cherries, blueberries and violets dominate the evocative nose, supported by bay leaf, fennel and a hint of cedar. The complex palate features bright notes of glacé cherry, red currant and raspberry balanced by plum crumble, anise and black pepper, with the long, compelling finish showing cigar box and amaro. This cohesive wine has a beautiful mouthfeel, fine tannins and is fiendishly moreish.
The name Blacklight captures the key attributes of the component varieties; the contrast between the dark, brooding flavour spectrum of the Mataro, and the light, red fruit flavours of the Grenache. Also implied is the dynamic between the two. By providing a contrapuntal context, details that would otherwise be hidden are revealed.
The 30 year-old Mataro vines from Stockwell in the northern Barossa were right at home in the warm, dry conditions of the short and sweet 2016 vintage. The dry growing season produced smaller berries with good concentration of flavour and colour. Some decent late season rain in early March helped extend ripening towards the deeper, darker flavours needed for the Mataro component of Blacklight.
Most of the Grenache for the 2016 Blacklight was sourced from Williamstown at the very southern, elevated end of the Barossa. The cooler Williamstown vineyard site protected the Grenache during very warm weather in December and January, enabling the retention of bright, punchy flavours. A small portion of Grenache from Bethany was also included in Blacklight for the first time. The elevation and cooling gully breezes at the Bethany vineyard produced some stand-out Grenache in 2016.
Our handling of the Mataro aimed to accentuate the darker, savoury characters of the fruit. The Mataro was de-stemmed and crushed before undergoing wild ferment, where it received vigorous manual punch-downs and occasional pumpovers. The wine was basket pressed after 18 days on skins and transferred to old French Hogsheads. After spending 14 months in oak, all free-run and pressings components of the Mataro were included in Blacklight, comprising 56 per cent of the final blend. The Grenache was handled more gently in order to preserve the bright, delicate characters of this variety. A small portion of whole bunches were included in the wild ferment of the Williamstown Grenache, which also underwent a period of extended maceration before being pressed to very old American Hogsheads. The Bethany Grenache was pressed into old French oak after a short time on skins. Both Grenache components were matured in oak for 12 months.
A vinous rematch of the famous 1811 BATTLE AT BARROSA RIDGE where Spain and France collided. La Résistance! takes up the fight for the traditional French varieties of the Barossa and pitches gnarly old vine GRENACHE, SYRAH & MOURVÈDRE into defence against the invading foreign marauders.
Grenache makes up 55% of this wine, delivering a Grenache-centric GSM, with elegant Syrah (33%) and spicy Mourvèdre (12%) adding tell-tale definition and structure. The majority of the Grenache is from an old cool Williamstown vineyard, on the border of the Adelaide Hills, which is blended with Grenache from a special Krondorf Road parcel.
Early harvest Syrah is from a 69 year old Ebenezer vineyard and from the Heinrich vineyard in the Lyndoch foothills, which unites with the lovely blue-fruit characters of Syrah from a small Northern Eden Valley vineyard on the outskirts of Angaston.
The remainder of the blend is powerful, spicy Mourvèdre. This is definitely a Grenache-driven GSM! Subtle seasoned oak and caramel lead to a deep-fruited, dark cherry and strawberry palate with supple fine-grain tannin. Gentle refreshing acidity gives great line and drives the brooding and delicious fruit through to a lingering finish.
5.9g/l PH 3.50
Suitable for vegetarians/vegans.
Daniel Chaffey Hartwig
Our bright and vibrant fresh release of the season.
A blend of Grenache (71%), Tempranillo (21%) and Monastrell (8%) gently fermented, basket pressed and bottled without any added sulphites.
This vintage is lead by a parcel of 97 year old bush vine Grenache planted high in the cool climes of Clarendon, blended with a multi-clonal pick of Blewitt Springs Mataro, a parcel of our best Patritti Shiraz, and a small amount of Cinsault. All picked by hand, the Grenache, Mataro, and Shiraz, were all fermented in open vessels with a small inclusion of whole bunch, the Cinsault was 100% whole berry ferment. Ferments were worked very gently, largely by plunging only, but left on skins for longer than any of our other parcels. Basket pressed to 100% old French oak, matured separately for 10 months before assembly as a final blend and allowed another 6 months maturation to knit together before bottling.
An elegant, floral wine, showing the aromatic red fruit lift, and depth of spice from old vine Grenache and the Cinsault, buried underneath is the intense blue fruits and violets of dry grown Mataro and Shiraz. Layered and long this wine exhibits a tightly wound core of dense red berried crunchy fruit, framed by persistent sandy tannins, and bright acidity.
Ideal serving temperature is 16 °C, please take the time to splash in a decanter for as long as you can – we love our blended wines with paprika spiced chicken, roasted hot and fast, or grilled, with Moroccan Couscous flavoured with chorizo, kale, pistachio, and preserved lemon. Cool cellaring for 5 to 10 years will be rewarded.
Q: Mataro, Mourvedre, or Monastrell? A: It doesn’t matter, just think beast!
Ever the blender, Mataro rarely gets to shine individually in Australia, but here is its chance… The worst vegetarian wine in the world, Mataro famous for its robust intricate tannins begs to be consumed alongside a slab of beast – fatty, barbequed, flame grilled meat… Unleash your inner carnivore!
Sourced largely from a sloping Blewitt Springs vineyard, planted into deep wind-blown sand to highlight aromatics and fine grained structure. Dry grown, producing thick skinned and small berried grapes, we hand picked all fruit to ensure delicacy, then lightly de-stemmed to retain whole berries, and cold soaked before fermentation to capture aromatics. Fermentation was in open vessels with daily pump overs, before basket pressing to old French oak barriques for 13 months maturation.
Shy and brooding, this is a bright but deep expression of Mataro. A complex nose of clove, cardamom, fennel seeds, Provencal herbs, and the whole butcher’s shop… On the palate, a compact core of blue fruits subtly supported by creamy oak, and carried by a ferruginous driving tannin structure, which carries the fruit through the mouth.
Ideal serving temperature is 16 °C, please take the time to splash in a decanter for as long as you dare – and serve with your family BBQ – spicy Chinese chicken wings with turmeric and garlic, Italian pork and fennel sausages, or black cardamom spiced skirt steak flashed over open coals. Cool cellaring between to 5 years to 15 years will be rewarded.