Winemaker Notes
The grapes used to make up the 2018 Wild Ride are sourced from three different vineyard sites located throughout the Barossa. The differing vineyard sites and grape varieties adds to the multiple characters and layers of the Wild Ride blend. Rich cherry red color, with concentrated aromas of mulberry, spice, rosemary and earthiness with hints of vanilla that jump from the glass. The palate is rich showing ripe and rich fruit, great length and a velvety soft lingering finish.
Professional Ratings
-
Vinous
Deep, shimmering garnet. Aromas of ripe red and blue fruits, baking spices and mocha, with a smoky nuance emerging as the wine opens up. Pliant and lively in the mouth, offering juicy raspberry and boysenberry flavors and repeating spiciness. In an ample, fruit-driven style, with subtle tannins lending shape to the persistent finish.
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.