Slurpy, savoury and textured this Barossa Shiraz is made for drinking! Soft, juicy and textured it is balanced with a fresh mouth feel and makes you go back for more. Sourced from vineyards, in the Barossa & Eden Valleys it’s fruit laden, savory and dangerously easy to drink! It is matured for 10 months in seasoned French oak hogsheads to allow the fruit to express itself.
Matt ‘Gantos’ Gant and John ‘JR’ Retsas are two mates with a lifelong commitment to making kick-arse booze. These are wines with flavour, texture and a splash of funk, made with the best fruit from unique patches of the Barossa, Adelaide Hills and McLaren Vale.
B o u q u e t
A complex nose of dark cherry and blackberry aromas with a hint of forest floor and spice
Pa l a t e
Vibrant dark cherry and blackberry with a hint of ‘wombat rolled in all spice’ balanced with an even, textural palate with soft, supple tannins
Gr u b M a t c h
Rump steak, mushroom sauce, chips and salad – say no more!
Ce l l a r i n g
Drink up, but also a 5-8 year proposition.
V i n e y a r d
Darren’s vineyard is to the north of Seppeltsfield in the west of the Barossa – 285m above sea level on clay over limestone Milton’s vineyard is to the east of Eden Valley in the east of the Barossa - 460m above sea level on clay over ironstone and quartz
V i n i f i c a t i o n
The fruit is crushed/destemed and fermented at temperatures ranging from 20-25°C for 8 days on skins. The ferment is managed by a variety of techniques, including ‘aerative pump overs’ and ‘drain and returns’ which assist in extracting colour, flavour and tannin from the grapes. At the end of fermentation, it is drained/pressed, and transfered to 3 and 4 year old French oak hogsheads to undergo MLF. Post MLF, sulphur dioxide is added, and the wines mature sur lie for 12 months.
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