A fragrant nose of blue fruit and candy raspberry. An aromatic profile with dusty oak and juicy fruit.
Complex and bright on the palate, with flavours of cassis and blueberry. Good length and chalky tannin compliments a rhubarb undertone.
Ready to drink now or for enjoying the rewards of cellaring for the next 5-10 years for some secondary fruit characters to shine through.
The growing season was drier than avergae, and careful irrigation to optimise flavour development worked very well. Harvest was two weeks early the result of a warmer than average October which advanced the whole season. There was a cooler finish with mild ripening conditions. Despite the early season, the time taken for berry development and ripening were in line, allowing adequate time for fruit to develop tannins and complexity.
This is a prime example of how blending Cabernet and Shiraz can benefit both. The Shiraz provides texture and amplitude, the Cabernet soaring cassis aromas and length on the finish. Smoky mocha-tinged oak frames that impressive velvety fruit, only slowly fading away. Drink 2018–2030.
"Deep garnet-purple coloured, the 2010 Southwest Rocks Shiraz has an intense, complex nose of ripe black cherries, black raspberries and roses with underlying hints of toast, nuts, baking spices and smoked meat. Light to medium-bodied with amazing intensity and tension in the mouth, it has a medium to firm level of grainy tannins, very crisp acid and a long finish. Made for the long haul, consider holding onto it for a year or two and drink 2014 to 2024+."
JEREMY OLIVER 91 POINTS!"A very elegant, polished and harmonious cabernet of medium to fullish weight and a fine, drying firmness. Its sweet, slightly jammy spectrum of blackberry, cassis, and dark plum flavour knits tightly with dusty chocolate-like oak, revealing undertones of dried herbs and cedar. Very restrained, with pleasing richness of fruit despite its finesse."Jeremy Oliver
JAMES HALLIDAY 94 POINTS!"An imperious wine which is presently fending off all suitors for her affections, yet will reward those who persist. There are layers of blackcurrant, dark chocolate and cassis over a bed of ripe tannins, all locked in an embrace."James Halliday Wine Companion 2010
Pinot Noir is one of trickiest grapes around. Its temperamental and has a short attention span. Shiraz offers good therapy for Pinot and in this blend, it gets a lot more credit at 27% of the make-up.
Pinot Noir is also a beautiful grape but doesn’t always behave and wants to grow a few more grapes than we need. This makes for a wine that is great to smell, but needs a little help to make it taste right again and this is where team work is required, and shiraz is always the first pick. It helps give the wine a familiar red wine taste.
The two grapes ripen at different times and so we make them separately and blend them together once they have both been made into wine. The Pinot makes the nose look great. Its juice gives the familiar strawberry and raspberry smells. Its skins however are pretty thin so the taste can be somewhat watery. Shiraz on the other hand has thick skins, its strong and can help Pinot in the taste department.
Both of these grapes have a white pulp or flesh that gives the wine its aroma’s. They are fermented with their skins to give the wines their colour and flavour. A little Shiraz can really help Pinot look good again.
Berries, cherries, strawberries, raspberries.
Fresh and crunchy blueberries and strawberries.
Our 2017 vintage Pinot Noir hails from two Upper Yarra Valley vineyards with a blend of fruit from the same clone (MV6)
Both blocks are perched high on elevated, northerly facing slopes on volcanic clay loam soils. The Macclesfield site is our coolest vineyard and delivers pretty spices and structure, whilst the Gladysdale vineyard is older and offers wonderful drive and fruit purity.
Our Gladysdale fruit was handsorted, fully destemmed and cold soaked for a few days before being inoculated for fermentation. The Macclesfield parcel was 70% destemmed with 30% remaining as whole bunches in ferment. We largely left this one alone, allowing a long cold soak (5 days) before wild fermentation commenced. Both vineyard parcels were gently pressed to tank before running to a combination new (10%) and old French puncheons and barriques.
After 9 months maturation, both vineyard parcels were blended in tank and settled before bottling, unfined and unfiltered.
The finished wine is highly fragrant with lifted sour red cherry, ginger and dried florals with just a hint of wood spice. The palate follows suit with mouth filling cherries, supported by whole bunch spice and bright, mouth-watering acidity to finish.
Each year the same descriptive notes come to mind for this wine: seductive, perfumed, seamless balance and moreish. It is a site that wavers very little in more difficult vintages and excels in the great ones—this is the backbone of By Farr wines. The alluring characters of this vineyard, combined with red fruits, whole bunch, acidity and oak, have produced a beautifully interwoven expression of site and vintage. That’s what it’s all about.
Sangreal is consistently made with 60 to 70 per cent whole bunch and aged in new oak. It is fermented in a five-tonne oak barrel with an open-top fermenter, and cold soaked for four days before a natural fermentation of seven to nine days. Once the cap falls, the tank is pressed. The wine is racked only once after malolactic fermentation, then sulphured and bottled, the entire process taking a total of 18 months. The wine is unfined and unfiltered in order to retain its natural flavour and bouquet. Sangreal is the most seamless and perfumed of the three single-vineyard pinots.
Affectionately known as 'Truffle Hound' - is our early-released, approachable and jovial expression of Barbera & Nebbiolo - we aim to retain the higher aromatics, herbal savouriness for its amaro-like refreshment. For those that favour meaty, gaminess over bright plum-fruit. An exploration for umami-like refreshment. It presents with a smoky, amaro-like liquorice and cardamom spice. Given drive by a lively and juicy palate-weight and pucker with a bright yet savoury finish.
It is a high-altitude area of between 400 and 500 metres, compared with the Barossa Valley’s elevation of 200 to 300 metres. This higher altitude and 1 to 2 weeks later ripening pattern results in more distinctive varietal flavour characteristics, lower pH and higher acidities.
While the Eden Valley region is most associated with the white wine variety, Riesling, it also produces elegant, tautly structured Shiraz which is highly prized by winemakers.
This Torbreck Shiraz cuvée is a skilful blend of fruit from a 40 year old Eden Valley Shiraz vineyard and an 80 year old Barossa Shiraz vineyard – a marriage of elegance and intensity.
Ash Ratcliff is one of the sharpest minds growing grapes in Australia with a vision towards a new Riverland. The "Bullets Before Cannonballs" concept is something Ash has used extensively during his time in the Riverland. The idea being, you shoot loads of 'bullets' - small trials of new varieties - and when you see one excelling you light the fuse on a cannonball and go deep on that variety.
It's a methodology which is yielding great results for Ricca Terra Farms. This wine is a fiery blend of the red varieties that have excelled for him so far: Nero d’Avola, Lagrein, Negroamaro, and Tempranillo.
The finished wine is flush with dark fruits and exotic spice. It also impressed the judges at the 2017 AAVWS taking home two Trophies, including Best Blend amongst the leading alternative variety wines in the country. Great value to be had here and a super versatile red for any night of the week
Australian certified Organic, Bio-Dynamic winery.
It’s a wine that continues to surprise seasoned Shiraz lovers with beautiful flavours of violet, clove, and cracked pepper dominating, while fresh dark red fruits such as blueberries, cherries and plum shimmer alongside the creamy & precise French oak.
The cool, maritime climate of Mt Benson is the major reason why our wines remain elegant & medium bodied as opposed to the big wines from warmer, more sun-drenched regions. Instead, our red wines pick up a lot more spicey characters, vibrant fruit and subtle tannin profiles, and nowhere is this more evident than in our Shiraz.
Did you know that the climate and soils in Robe and Mt Benson are very similar to that of certain parts of Bordeaux in France?
It’s a big reason why our wines all share some characteristics to that region however, I utilise different and more modern winemaking techniques to produce wines that are unique to Berrigan Wines. The climate, in particular, is the major reason why our wines remain medium bodied at most as opposed to the big wines from hotter, more sun-drenched regions to the north, east and west of us, so this Syrah will match more easily with a wider range of foods as it won’t overpower and compete with your hard work in the kitchen.
The decision-making process in making my wines always begins in the vineyard, and this Shiraz was grown with a very open canopy to allow maximum sunlight exposure during our long, cool growing season. This extra sunlight during ripening allows better colour development in the skins, which translates to wines of deeper colour with soft, silky, elegant tannins in natural balance.
“With plenty of natural acidity, colour, and tannins, I am able to guide this wine thru from harvest to bottle with little intervention while encouraging the fruit and spice flavours to hold up and shine in this wine.” Dan Berrigan
2 days of pre-ferment cold soak then 12 days of warm fermentation and malolactic fermentation was completed on this wine, followed by 15 months maturation in fine-grain French oak barriques. The oak really helps to mature and round out this wine and gives the mid-palate extra creaminess and weight which helps push the flavours forward on this wine, and makes the wine easy to pair with a wide variety of food and situations.
The 2013 incarnation of this wine was a work between Taras Ochota and Maynard Keenan of US Supergroup, Tool.
After they established a friendship at Keenan's winery in Arizona, the sharing of both musical and vinous ideas culminated in this cult hero wine collaboration.
Though Maynard wasn't directly involved in this issue, he still consults on the project and Taras has kept it true to the philosophy, though constantly refining the style.
Old vine Grenache. A twist of Gewurz. Just one barrel made. For those of you who love a wine with a story, this is good as they come...
The wine itself is rugged and plush, rippling with dark briary fruit character and showing immense concentration in the core of the wine but with flighty acidity freshening, and sheets of flat, earthy tannins lending structure and building into a light pucker in the finish. There’s a jangly feel to the wine but it’s immensely satisfying, at once bold and yet super drinkable, a return to glass feel if there ever was one. It tastes like it will cellar fantastically and mellow into something broody and more savoury. For now, a hand on the old school richness and density of past, while showing lively and fleeting in some of the finer detail. Opens superbly with time.
The term “rockstar winemaker” gets thrown around a lot these days but Taras Ochota, owner/purveyor of cult wine label Ochota Barrels, is the real deal.
His grungy, minimalist attitude towards his label has seen him gain huge cult status internationally as one of the most boundary pushing “conceptual” winemakers in Australia. From his home in the beautiful Basket Range of the Adelaide Hills, Taras and his wife Amber craft small batches of wine from surrounding vineyards in the Hills and special sites across McLaren Vale and the Barossa Valley.
These are highly sought after and extremely limited wines which have a pulsating energy and drive to them. Some of the country's most exciting wines, no doubt.