Not a full carbonic maceration but partial, this wine contains 5% Black Muscat I first tried it in May last year just after it had finished malo, since then it’s spent 3 months in 5 year old French Hogsheads.
In May 2021 the colour was a bright light red cherry, the wine has gained a little colour depth since then. Now it has some deeper ruby depths and it’s a light pink to almost pale at the meniscus.
A lifted very fragrant bouquet of red cherries, raspberries, black pepper and spicy whole bunch characters with cured sausages – salami, pastrami, proscuito and the like. The palate is long and quite playful it features very succulent blood plums, red cherries, luscious ripe raspberries and red lollies. An earthy dirtiness is apparent combined with black pepper a little cinnamon and some star anise, the cured meat aroma evident in the bouquet also produces some effect on the palate but here the salami is also impregnated with some granitic minerals, the wine delivers a lovely savoury/sour quality. The acid is still in a refreshing state elevating the fruit and the tannins are very fine, a little furry but with a smooth filigreed presence. The textural mouthfeel is an inviting smooth coating yet with an energetic caress and the length is what you want in a good food wine.
So a beautiful partial-beaujolais style wine from the Granite Belt, not meant for long term cellaring but instead to enliven and excite your palate over the next year or two.
Tasted: Saturday 9th July, 2022 without food and then with over several hours.
Alcohol: 12.8%
Closure: Screwcap
Price: $40 (my guesstimate)
Suggested Drinking Window: 2022 – 2024
Winemaker: Andy Williams
Creative Ideas Specialist: Rob Davidson
Fruit Source: Shiraz – Rees Road Vineyard; Muscat – Tobin Wines
Oak: Old French
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