Academic principles of winemaking blended with a belief in keeping wine making as natural as possible. The black attack of shiraz is cleverly enveloped in sangiovese’s savoury limbs in this triumphantly loose-limbed libation. Sour cherries, plums and sweet spices lead to a light silky mouth feel, with firm tannins, raspberries and a pinch of black pepper. The wine is vivacious and fresh with hints of smoke and tar.
Some Young Punks epitomise the best of New Australia. The punks consist of Col McBryde (voted Australia's Young Gun Winemaker of the Year), Jen Gardner (self confessed nerdy yeast expert) and thirdly Nic Bourke. Like most of the new breed of interesting, young winemakers in Australia they aren't moved by porty Shiraz and seek instead a sense of place and restraint the wines, influenced by the best of the Old World and the New. Col McBryde is as unimpressed by flash-in-the-pan medal-winners that are short on provenance as he is by being hide-bound to the Old World, and carves his own niche. Yet being media savvy and having a sense of humour allows this ironically quietly-spoken but earnest bunch to market themselves outrageously and to bring a fresh approach to labelling. Expect to see increasingly alarming labels sported by increasingly interesting and wholly unique wines. Grapes are carefully monitored and purchased locally.
The grapes for this vintage have been sourced from the Hage vineyard in Kalimna, Barossa. Vines are 16 years old and on soils of sandy to brown clay with ironstone.
The grapes spent 8 days on skins with indigenous yeast fermentation, 50% pressed to oak for malolactic and maturation for 10 months in a combination of neutral and French oak barriques.
Surely worth a try with rare fillet steak or lamb cooked pink.
Sangiovese and Shiraz/Syrah
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