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  • Country ranking ?

    180
  • Producer ranking ?

    2
  • Decanting time

    2h
  • When to drink

    2020-2035

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Vintage 2012

Lower-than-average yields in Australia, as across much of Europe. This was blamed on high winds, drought and low fruitfulness resulting from the poor 2011 vintage. Quality, however, was much better than in the exceptionally damp 2011, with South Australia avoiding some of the weather extremes experienced by other states. Strong varietal typicality is a commonly cited feature of the 2012 crop.

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Written Notes

"So, is that a grape variety then?" enquired the Father-in-Law, who I was holidaying with. Upon having that question satisfactorily answered, he declared: "it's alright that, very easy to drink". My work here is done.

Wild yeast fermented, lees stirred; in barrel for 10 months - 100% French Oak, all old. Basically: fantastic palate texture and length.

Hints of bruised apple, a soapy character, enticingly perfumed and not a little unlike a good cider in many respects.

Textural, full - fairly lush and rich. Solids character - the dead yeast cells and the like - the matter that is stirred adds that dimension. Good acidic profile too. Length is gorgeous.

Incidentally, I tasted this four days after having first opened it, that aromatics were still there, and whilst the palate had lost some of its vibrancy, the length was still there - textural, chalky and with a little spicy phenolic hit. A fantastic wine. 94 - Excellent  

  • 94p
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Information

Origin

Barossa Valley, South-Australia

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