Vintage Cellars Catalogue - 03/02-20/04/2021 (Page 27)

the grape what are the french doing that the barossa was missing? when i was working in france i noticed there were similarities with the barossa and the varietal mix being utilised didn't carignan that were really working with overlooked for more marketable varieties reinvent old barossa wine critics call your shiraz a savoury game-changer fruity - our savoury character is in a darker vineyards we're taking fruit from are high-end parcels so we don't have to push given - so a large part of our focus is on that balance of freshness and keeping the wines complex and detailed which bottle do break out at a party? to have in your hand but papillon has played its freshness and the brightness of the fruit back to the glass and gets you salivating is there a food-wine match that blows how does that translate to your style of winemaking? in the french tradition of looking at multiple varieties so that in any year you can make 30-something growers and own a couple of possible ingredients of a season to create maturity - i think over-ripeness loses clarity; under-ripeness mutes individuality in a more savoury way your mind? ingredients of the season to create what i want." one sunday lunch we were drinking our lola could describe as a bottle-aged semillon bottle when we moved on to an apple flan thus the masterful blending that's become our esprit red has been grenache dominant blend of shiraz grapes from plots around the get a lovely line and it flows over your palate happen in single parcels and single miette spinifex spinifex spinifex esprit 2019 spinifex bête noir 2018 spinifex miette shiraz 2018 you don't name all your wines by varietal we might change varieties to make the best wine that can be made in any year while the experience of the wine in the glass familiarised australians with table wine variety really was the language of wine but $32 single price spiced plum rhubarb and cherry flavours on attack turn to darker fruits drying tannin and plum skin-like acids strong and intense $35 single price deeply flavoured and with a level of complexity like few true barossa essence with $21 single price weight and fresh on herb and savoury spice flavours vintagecellars.com.au