Winemaker Notes
The Ode to Lorraine is a blend of the finest barrels of each of the Elderton Nuriootpa vineyard varietals. Each year, through meticulous work on the tasting bench, Winemaker Richard Lanford selects a blend of Cabernet Sauvignon, Shiraz and Merlot which best reflects the nuances of each variety. The 2014 vintage is a blend of parcels, fermented in concrete open fermenters, with selected barrel ferments and press cuts, giving warm and generous fruit characters, spiciness and generous length, whilst still being a Cabernet Sauvignon dominant blend.
Professional Ratings
-
Australian Wine Companion
A select barrel blend of each of the estate's Nurioopta-planted varieties, partially fermented in concrete and barrel with the addition of a judicious smattering of pressings, this is a complex jigsaw. Thankfully delicious given the effort, cabernet's voice rises uber alles with its potpourri of herbal berry notes and sagacious tannins, compressing the warm climate hedonism of the other parties into a nourishing whole. A rich phalanx of fruit and glossy structural attributes.
-
James Suckling
This is in dangerously god form of 2015. Floras and fresh cassis with blue plums and blackberries. The freshness and depth here is impressive. A brilliant wine with a super long palate.
-
Wine Spectator
The juicy and bright plum compote and cherry flavors at the core show wonderful purity, giving way to notes of clove, rosemary and violet, with spice, herb and cedar details lingering on the finish. The dense tannins are appealing but never get in the way. Cabernet Sauvignon, Shiraz and Merlot. Drink now through 2032
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
How to Serve Red Wine
A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.
How Long Does Red Wine Last?
Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.
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.