The 2021 vintage in the Barossa Valley was a an absolutely seamless year in the Barossa Valley. Coming off a massive drough period from 2019 and 2020 vintages we had solid winter and spring rains and a warm (no hot peaks) dry growing period produced wines with great concentration of flavours, balanced acidity, and fine tannins.
Sourced from multiple old vine vineyards (average 50+ year old) across the Western Ridge, from our vineyards in Stone Well, Greenock and Seppeltsfield. All picked on separate dates when the fruit was optimally ripe.
The grapes are hand and machine harvested. Each parcel of grapes fermented separately in open fermenters, prior to pressing to tank. The fermentation is completed in tank before the wine is racked to barrel. The wine is aged in a selection of French (15% new) and American oak for 16 months before blending and bottling.
95 points Halliday Wine Companion
Rolf Binder knows Western Ridge fruit well. I did a vintage with him in 2015 and spent my time looking after the red ferments and avoiding the massive brown snake in the marc pile. Here, Rolf serves up a rich, broody rendition of that Western Ridge fruit, savoury in stature and flecked with hints of ironstone, spice and earth. There is a lovely texture supported by chocolatey tannins and plenty of latent horsepower beneath the dark-fruited surface. Some excellent cellaring potential here.
Dave Brooks August 2023.
The 2021 vintage in the Barossa Valley was a an absolutely seamless year in the Barossa Valley. Coming off a massive drough period from 2019 and 2020 vintages we had solid winter and spring rains and a warm (no hot peaks) dry growing period produced wines with great concentration of flavours, balanced acidity, and fine tannins.
Sourced from multiple old vine vineyards (average 50+ year old) across the Western Ridge, from our vineyards in Stone Well, Greenock and Seppeltsfield. All picked on separate dates when the fruit was optimally ripe.
The grapes are hand and machine harvested. Each parcel of grapes fermented separately in open fermenters, prior to pressing to tank. The fermentation is completed in tank before the wine is racked to barrel. The wine is aged in a selection of French (15% new) and American oak for 16 months before blending and bottling.
95 points Halliday Wine Companion
Rolf Binder knows Western Ridge fruit well. I did a vintage with him in 2015 and spent my time looking after the red ferments and avoiding the massive brown snake in the marc pile. Here, Rolf serves up a rich, broody rendition of that Western Ridge fruit, savoury in stature and flecked with hints of ironstone, spice and earth. There is a lovely texture supported by chocolatey tannins and plenty of latent horsepower beneath the dark-fruited surface. Some excellent cellaring potential here.
Dave Brooks August 2023.
