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Winter Creek Old Barossa Blend 2004

Rhone Red Blends from Barossa Valley, Barossa, Australia
  • JH90
14% ABV
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2.8 4 Ratings
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2.8 4 Ratings
14% ABV

Winemaker Notes

Delivers a nice whiff of white pepper and clove as well as some sweet earth underpinnings meshed with a note of ripe dark raspberry and blackberry fruit. The palate has an engaging, expansive feel, medium-fuller bodied, with smooth tannins wrapped around spicy dark cherry and black raspberry flavors. This should be enjoyed over the next 2-3 years to maximize its fruit vibrancy.

Critical Acclaim

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JH 90
Australian Wine Companion
Interesting; while not having the weight of McLaren Vale, avoids the cosmetic/jammy nuances the Barossa often has; instead, bright red cherry and raspberry fruits plus fine, silky tannins; good length. Grenache/Shiraz.
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Winter Creek

Winter Creek

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Winter Creek, Barossa Valley, Barossa, Australia
2004 Old Barossa Blend
After considerable experience in the wine industry, David and Pam Cross established the Winter Creek vineyard at Williamstown in the Barossa Valley. The original Winter Creek vineyard was planted exclusively with Shiraz vines and some years ago David and Pam were fortunate in purchasing an old Grenache vineyard adjoining their property. Their philosophy is always to produce the highest quality wine possible and have the unique terroir of the Williamstown region reflected in their wines. Williamstown is located in the most southerly point of the Barossa Valley. In the wettest and coolest part of the valley with the climate being affected by the near proximity of the Barossa Ranges, the cooler Williamstown climate naturally produces wine displaying traditional Barossa richness along with elegance and finesse. The emphasis is very much on intense fruit flavors, complexity and balance.

Barossa Valley

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Historically and presently the most important wine-producing region of Australia, the Barossa Valley is set in South Australia, where more than half of the country’s wine is made. Because the climate is very hot and dry, vineyard managers must be careful so that grapes do not become overripe. Some of the oldest vines in Australia can be found here—in the cooler, wetter Eden Valley sub-region, the Hill of Grace vineyard is home to 140+ year old Shiraz vines.

The intense heat is ideal for plush, bold reds, particularly Rhône blends featuring Shiraz, Grenache, and Mataro (Mourvèdre). White grapes can produce crisp, fresh wines from Riesling, Chardonnay, and Semillon if they are planted at higher altitudes where they may benefit from cool breezes, particularly in the Eden Valley.

Rhône Blends

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With bold fruit flavors and accents of spice, Rhône red blends originated in France’s Southern Rhône valley and have become popular in Priorat, Washington, South Australia, and California’s Central Coast. In the Rhône itself, 19 grape varieties are permitted for use, but many of these blends, are based on Grenache and supported by Syrah and Mourvèdre, earning the nickname “GSM blends.” Côtes du Rhône and Châteauneuf-du-Pape are perhaps the best-known outposts for these wines. Other varieties that may be found in Rhône blends include Carignan, Cinsault, and Counoise.

In the Glass

The taste profile of a Rhône blend will vary according to its individual components, as each variety brings something different to the glass. Grenache, which often forms the base of these blends, is the lightest in color but contributes plenty of ripe red fruit, a plush texture, and often high levels of alcohol. Syrah supplies darker fruit flavors, along with savory, spicy, and meaty notes. Mourvèdre is responsible for a floral perfume as well as body, tannin, and a healthy dose of color. New World examples will lie further along the fruit-forward end of the spectrum, while those from the Old World taste and smell much earthier, often with a “barnyard” character that is attractive to many fans of these wines.

Perfect Pairings

Rhône red blends typically make for very food-friendly wines. Depending on the weight and alcohol level, these can work with a wide variety of meat-based dishes—they play equally well with beef, pork, duck, lamb, or game. With their high acidity, these wines are best-matched with salty or fatty foods, and can handle the acidity of tomato sauce in pizza or pasta. Braised beef cheeks, grilled lamb sausages, or roasted squab are all fine pairings.

Sommelier Secret

Some regions like to put their own local spin on the Rhône red blend—for example, in Australia’s Barossa Valley, Shiraz is commonly blended with Cabernet Sauvignon to add structure, tannin, and a long finish. Grenache-based blends from Priorat often include Carignan (known locally as Cariñena) and Syrah, but also international varieties like Merlot and Cabernet Sauvignon. In California, anything goes, and it is not uncommon to see Petite Sirah, Zinfandel, or even Tempranillo make an appearance.

SSZS1WINGR04_2004 Item# 110046

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