THE WINE: Three big bold Barossa varieties done differently. The weight here is quite light, all parcels were fermented, pressed and put to barrel separately, and blended pre-bottle. Interestingly, each grape's personality is on show, not hidden behind oak nor alcohol. It's fascinating how pretty these three Barossa varieties look picked early. TASTING NOTE: Ruby red to purple in colour. Mulberry, raspberry, choc-cherry on the nose. The palate features fine tannins with a grippy crunchy mouthfeel bursting with bright primary fruit. THE BLEND: Cabernet Sauvignon 50% / Mataro 30% / Syrah 20% VINIFICATION: 100% whole berry across all ferments. Soft punch downs to keep the cap moist during ferment, no pump overs, extremely soft handling. All early picks except the Mataro that was out to hang till 13.5 Baumé to warn off any greenness. ‣ Minimal sulphur added ‣ Wild yeast fermentation ‣ No fining or filtration ‣ 13.5% alc REVIEWS: 93 points - Sam Kim (Wine Orbit) "A fascinating expression using Cabernet Sauvignon, Mataro, Syrah, it's perfumed on the nose with dark berry, olive, warm spice and toasted almond characters. The palate delivers lovely weight and fleshy texture, wonderfully framed by layers of polished tannins, finishing robust and sturdy."
Price includes delivery
White Gate Wine Co.
View wineryWell, that part is pretty simple. We aim to create approachable, energetic wines detached from stigma. Small batch, terroir focused, minimal intervention wines are our jam! Wine doesn't have to be serious business. Crafting lighter examples of typically bolder Barossa Valley varieties. Experimenting with harvest times and vineyard practices to create energetic stylistic wines. We aim for drinkability, terroir focused, single vineyard, expressive wines. Having not worked in a commercial winery we can craft unique expressions with an unbiased view. Ultimately finding the balance between science and creation to develop sound, energetic wines with character. Harvests lie around the balance of fruit concentration and acid to maintain a low impact minimal intervention style of winemaking. Utilising whole bunches, small ferments of varying vessels to create textures and layers to our wines.
