Wines - 2017 Second Take Mataro
Wine 2017 Second Take Mataro
Range Second Take
Varietal 100% Mataro
Region 100% Barossa Valley
Bottles Made 1330
Winemaker Michael Papps
- Clones? Unknown
- Year Planted? 2000
- Organic/biodynamic? No
- Soil? Heavy loam/red clay
- Direction/Aspect of vineyard? East/West
- Elevation? 220m
- Hand or machine picked? Hand
- whole bunch fermented? 67% Whole Bunch
- Sorting (if done) by hand or machine? Berry or bunch sorted? None
- Co-fermented or blended after fermentation? After
- Open, tank, roto or barrel fermented? Barrel and Open fermenter
- Wild or cultured yeast? Wild
- Total time on skins, including cold soak, fermentation add post fermentation maceration 12-18 days
- Basket or Bag Press? Basket
- Pressed direct to barrel or via tank? Tank
- Oak or Tank maturation? Oak
- Percentage of new oak, and country of origin of oak? 100% French Oak, 17% new
- Length of time in oak? 8 months
- pH 3.58
- TA 6.70
- Alc 13.5%
- 94 - Steve Leszcynski - Qwine
Perfectly pitched, damn this is a super expressive Mataro. I doubt you'll find any Mataro as perfumed and energetic as this. Straight to the top of the dais for this sexy number.
Fruit expression all the way here. 67% whole bunch fermented, 14 days on skins, in barrel for 7 months (17% new French), unfined and unfiltered.
Sumptuously medium bodied, it's a delectable slurp. Think dark cherries and dark chocolate, Asian spices and pan juices. More time reveals hoisin and aniseed with some blue fruit and cedar tucked in neatly behind. I keep going back to be seduced by violet-like aromas. Weighing in at 13.5%, it's a wine you could easily sip away at all night - and I did, for a couple of nights in fact. Stunning! Scramble for it.
Drink now to five years.
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- 92 points - Stuart Robinson - The Vinsomniac
More of the whole bunch aromatics shining through on initial approach, with the underlying plum and heady dark spice of the variety.
Freshness and vitality - could almost be the Y&P/ 2nd Take watchwords - the nimbleness and fleet-flooted take on Mataro, a style known more for heft, than guile. Fine powdery tannin lay a foundation on which to carry chocolate, dark spice, even toward a little clove.
Fruit peeks its head out, furtively, blueberry even. It’s a delicate slither of a thing. Truly quite remarkable for Barossan Mataro.