A medium weight, smashable GSM, this wine has spring blossoms, raspberry, blueberry and satsuma plum, with Szechuan pepper and laksa mint on the nose. The palate has a generous heart, with plum and rhubarb crumble, cherry liqueur, apple pie, and cedar. It’s a super juicy, slurpy, ebullient exercise in deliciousness.
Rule of Thirds
A rule of composition common to photography and graphic design (and now wine), through which an aesthetic sense of order and balance is achieved.
Vineyards
The Grenache, Shiraz and Mataro vineyards were chosen because of their capacity to make unique contributions to the wine. Each vineyard has a distinct personality that helps create a sensorial experience of order and balance in the finished wine.
Grenache
The cooler climate of Williamstown in the southern Barossa combined with 30 year-old vines and sandy soil produced beautifully bright, floral, punchy Grenache. Light and ethereal, it’s ideal for providing fruit purity and prettiness. A smaller portion of the Grenache component was sourced from Bethany in the foothills of the Barossa Ranges.
Shiraz
From 20 year old vines on the valley floor near Nuriootpa, dry-grown on sandy loam. Classic Barossa intensity, but harvested early to avoid any over-ripe, stewed flavours. The Shiraz provides spice, structure and classic Barossa flavours.
Mataro
Also dry-grown 35 year-old vines, this fruit comes from a Stockwell vineyard used in some of the Valley’s best examples of the variety. Beautifully rich and savoury, the Mataro gives great plushness and structure to the blend.
Winemaking
All components were hand-harvested, sorted, then fermented separately using wild yeast. 20% of the Grenache and 10% of the Shiraz were included as whole bunches, with the remainder going through full crush. The Grenache ferments underwent a cold soak to accentuate bright characteristics, while the Shiraz and Mataro had some extended maceration to bring structure and savoury elements to the blend. Everything was pressed to small old French oak after settling in tank, except the Mataro, which went to second-use French Barriques. All components were matured for 18 months before the final blend was assembled and bottled without fining or filtration.
