Current Vintage: 2019
This is Pete Schell's higher-toned, more linear, red fruited and floral expression of the Barossa, a yin to Bête Noir's yang. To this end, Schell sources from "...generally higher, cooler sites, where earlier harvesting gives wines with bright fruit expression and a textural freshness". The wine-naturally fermented with around 40% whole clusters in a mix of stainless steel, wood and concrete-also sees a shorter maturation than the Esprit and Bête Noir, et al-around eight months on lees prior to bottling without filtration.
The first three releases averaged over 95 Halliday points, and the new release is comfortably at the same level, with beautifully sculpted and racy fruit, along with a lifted rose hip notes and some inky depths on the driven finish. Gets more and more perfumed and lively with air: it's another terrific effort from one of Australia's most gifted wine people.
Home to some of the oldest grapevines on planet Earth, the Barossa Valley is perhaps Australia’s most renowned wine region. In 1842, German settlers planted vines and the rest is history!
On the red wine front, it’s all about the big reds like Cabernet and Shiraz here - with full bodied Barossa Shiraz being sought out around the world. It is rich, muscular, and super sexy - Aussie 'ocker with distinctive finesse.
But the Barossa isn’t a one trick pony. In a salute to the region’s rich German heritage, the Eden Valley (which falls within the broader region) produces some of Australia’s finest rieslings - crisp, fresh, but still balanced.