Winemaker Notes
Medium-red and bright; Grenache's luster well on show. Grenache on show aromatically; very grown-up grenache thanks to the shiraz and mataro components which bring a more rustic and savory perfume. Plums, earth, rose petals crushed in the hand - heightened. Wafts of red jube lollies, soy, bay leaves... both ends of the aromatic spectrum are here - from fresh flowers to port. There is tension immediately, a clean and long red wine, rounded and rolling tannins taking over the mid to back palate This is NOT a lumpish red wine: there is generosity and oomph, but no heavy-handedness. The complexity of aroma with the dipping and diving fruit flavor of red berry compote, green herbs, spice, pepper and fine shavings of dark chocolate make for a playful seriousness.
This red blended wine with such a long- standing mixed pedigree that it makes you believe in both the Grand Design and the Means of Natural Selection. This suits charcoal grilled chicken marinated in too much black pepper, or a powerful and long-cooked ratatouille.
Blend: 70% Grenache, 25% Shiraz, 5% Mataro
With bold fruit flavors and accents of sweet spice, Grenache, Syrah and Mourvèdre form the base of the classic Rhône Red Blend, while Carignan, Cinsault and Counoise often come in to play. Though they originated from France’s southern Rhône Valley, with some creative interpretation, Rhône blends have also become popular in other countries. Somm Secret—Putting their own local spin on the Rhône Red Blend, those from Priorat often include Merlot and Cabernet Sauvignon. In California, it is not uncommon to see Petite Sirah make an appearance.
Historically and presently the most important wine-producing region of Australia, the Barossa Valley is set in the Barossa zone of South Australia, where more than half of the country’s wine is made. Because the climate is very hot and dry, vineyard managers work diligently to ensure grapes reach the perfect levels of phenolic ripeness.
The intense heat is ideal for plush, bold reds, particularly Shiraz on its own or Rhône Blends. Often Shiraz and Cabernet partner up for plump and powerful reds.
While much less prevalent, light-skinned varieties such as Riesling, Viognier or Semillon produce vibrant Barossa Valley whites.
Most of Australia’s largest wine producers are based here and Shiraz plantings date back as far as the 1850s or before. Many of them are dry farmed and bush trained, still offering less than one ton per acre of inky, intense, purple juice.