Place: Adelaide Hills, Sa
Onkaparinga Hills vineyard, planted on schist and clay in 1996, certified organic and dry-grown. 100% syrah. Indigenous yeast. Mainly whole bunch fermentation. 80% short gentle macerations with hand plunging, 20% extended carbonic maceration before pressing straight to seasoned french oak for a few months. Unfined and unfiltered, no additions besides minimal so2.
Clove and spiced blood orange basted in the elaborate flavours rustic bouillon. There is an ebb and flow of white sage, peppercorn and bay leaf, but ultimately this potion is awash with lashings of freshly picked finger staining dewberry, raspberry coulis, black forest cherries and suede. (yes….suede!!). All the while a composition of plush supple Turkish coffee grind-like tannins softly poise themselves with embrace, anchored in red line acidity He in that unmistakable savoury finish in a tailored suit….she the epitome of supple yet vivacious nervous energy.