At the end of our old vine garden path there is a historic Menagerie of three grape varieties, adjoining blocks of Grenache, Shiraz and Mataro at Gomersal in the Barossa. After hand-picking selected bunches of our Menagerie field blend in mid March our winemaker Elena Brooks let the whole bunches ferment together in open top fermenters with ambient or other people's yeasts. The wine was hand plunged for 14 days, before basket pressing into old French Oak barriques, to then mature for a further 12 months in the same oak, before bottling without fining or filtration to capture the essence of our vinous Menagerie of the Barossa.
This vintage of our Menagerie of the Barossa has a high level of natural acidity, and is bone dry, it is m̩énage a trois that makes wine truly of its time and place, a wish come true and a looking glass, if you will, and although ready to drink immediately it will also reward cellaring and decanting.
Light purple and pale indigo,
Classic grenache tuity-fruity, bright ripe forest berry aromatics. Mixed lollies rolled round with freshly plucked rose petals, all-spice, Torricelli pepper, marzipan and ground almond and almond essence - the latter hinting at older French oak barrel bouquet.
A plush, flooding and r-o-u-n-d mouthful of lush red wine that quickly forms a fighting V shape of textural tannins and alert acid. A more savoury fruit core reveals itself gently at mid-palate, with hints of balsamic, pepper, blackberry and liquorice offsetting the cherry and cola fruit flavours. Tannins linger longer.
At 80% grenache this blend benefits well from the shiraz and mataro savoury components, making it a red wine that suits lunch as well as dinner, warm weather as well as winter, and hot foods or cold buffets. Duck legs stewed with star anise, Chinese wine vinegar and plums waddle into view. Or duck terrine made with pistachio and thyme and duck liver. An egg poached in red wine and served on fried bread at 1am.
Longitude 138°53'25” East
Latitude 34°32’33” South
Altitude 281 Feet = 86 Metres
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