Wines - 2015 Second Take Shiraz
It’s Barossa Shiraz, but not as you know it. There’s 50% whole bunches in the ferment here, wild yeast of course but the addition of whole bunches gives the wine a sense of space and airiness; still of course with all those delicious Barossa Shiraz characters that you have grown to love. This baby sees 18 days on skins, having a rest for 8 months in French oak with 47% of the barrels brand new, before gently going into bottle, un-fined and un-filtered. It’s got elegance yet with a sense of latent power under the hood — think more like a classy Aston Martin DB5 than a souped up Holden Commodore and you get the picture. There is tannin and structure but it tugs gently on the palate. Don’t be afraid to chill this down for 30 minutes or so should your mood or situation suggest that is the correct course of action.
Light cherry/red in colour with aromas of plums, redcurrant and macerated summer berry fruits coming to the fore. There are hints of baking spice, Barossa earth, raspberry coulis, purple flowers, gentle French oak and violet high-tones.
In the mouth you’ll find bright, juicy plummy fruit along with fruit flavours of blackberry, dark cherry and summer berry fruits. There is abundant spice apparent along with hints of red licorice, earth, violets, light nutty French oak and some meaty nuances. There is a distinct savoury aspect to its shape on the palate with a gentle tug of chalky tannin on the finish which trails off nicely showing hints of plums, berry fruits and spice. There’s a lovely line of acidity freshening up proceedings on the finish also …. ,Delicious, bright and savoury… yes, that’s how we’d encapsulate it.
This wine has been 50% whole bunch fermented in an open fermenter using natural yeasts for 18 days. A combination of plunging and gentle pump overs were used for cap management. Basket pressed into 100% French oak (47% new) for 8 months maturation prior to bottling unfined and unfiltered.
pH – 3.62
TA – 6.2 g/L
Alc – 14.3 %
Bottled – 3rd December 2015
2100 bottles produced
RRP - $40
Winemaker: Michael Papps
Situated on Seppeltsfield Rd at Dorrien, this 85 year old Shiraz vineyard is tendered to by the O’Brien Family. With an altitude of approximately 250m, the vines run east-west down to the picturesque Para River, allowing this block to ripen later. Planted on sandy loam over limestone the vineyard was picked on 4th March.
- 93 - Gary Walsh - The Wine Front
50% whole bunch. Near enough to 50% new French oak. 2100 bottles produced.
Read more on winefront.com.au
- Regan Drew - Vinonotebook
50% whole bunch and wild ferment. 18 days on skins. 8 months in 100% French oak, 47% new. Unfiltered, unfined. Heady and perfumed: with charcoal flakes, dark choc coated raspberries, chalk, scorched almond/marzipan, soft exotic clove spice with a little bit of stalky sappiness.
Silky on the palate with choc nut and dark raspberry/boysenberry up front then brooding black plums, Turkish Delight-esque spices and comforting, furry tannins. There’s enough young acid to keep you on your toes and the wine honest. Sure you’d probably pick it as a Barossa shiraz in a line up, but you’d certainly have a second take at it.
Read more on vinonotebook.com
- 93 - Stuart Robinson - The Vinsomniac
Elegant, lots going on, yet incredibly at ease. 93
Read more on thevinsomniac.com
- 92 - Mike Bennie - WBM May/June 2016
Around 50 percent of the ferment was whole bunch fruit, so you get a kind of glossy slick of texture and vibrant kick of grapey fruit in the perfume. it's no doubt a vibrant wine, easy to like, friendly in its livid fruitiness and crisp, medium weight appeal. Glug this down with ease.
- 93 points - Ray Jordan - West Australian Top 100 Wines
There's some power in this exceptional statement of Barossa Shiraz
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- Very Good + - Steve Quince - QWine
Head-spinning aromas of red and purple flowers, potpourri, grape hubba bubba, Morello cherry, cured meat and spices. It possesses a density but still very much sits in the medium body realm. The depth delivers pan juices, juicy plums and dark fruits. Super soft and length for days.
Read more on qwineblog.blogspot.com.au
- Rearing to go - Dan Traucki - Wine Assist
Amazingly together for such a young wine, hints of fruit sweetnesss on the front palate leading to a lovely mouthful of rich flavours and a nice firm grippy finish. REARING TO GO!!
- 93/100 - Ray Jordan - Ray Jordan Top 100 Reds
There's some power in this exceptional statement of Barossa shiraz made in a traditional old-world way. Fermented and half whole-bunch pressed. Gets eight months in oak, of which nearly half is new French. So this is substancial and yet it presents with lovely restraint and beautiful, seductive fruit expression is a feature. Terrific take on tradional Barossa.
- 93 points - Gary Walsh - The Wine Front
it's a pretty convincing wine
Read more on bit.ly
- 95 - James Halliday - Wine Companion