Spinifex Bete Noir Shiraz

Spinifex Bete Noir Shiraz 2016

Barossa Valley, South Australia   |    750ml   |    14.5%
Spinifex is one of the most exciting Barossa Valley wineries of recent times, always seemingly hitting the perfect balance between approachable, modern wine styles while respecting the traditions of the region.

Made from 70% old vine Barossa Shiraz and 30% Eden Valley Shiraz, the 2016 Spinifex Bete Noir has excellent depth while being medium-bodied by Barossa standards; the dark fruit flavours, spice and soft oak all working in perfect harmony. Another exceptional Shiraz from one of our favourite wineries.

Availability: In stock

$36.90
Only available for purchase in 6 bottle increments.
Spinifex of the Barossa Valley is one of the most impressive 'new comers' of Australian wine. Established in 2001, Spinifex is still very much viewed as 'a new kid on the block' given the long history of many of its Barossa counterparts.

Spinifex is the project of New Zealand-born Peter Schell, a Roseworthy graduate who had spent several vintages working in the south of France prior to establishing Spinifex. Given his time working in southern France, a focus on Shiraz, Grenache, Mataro and Cinsault was hardly surprising.
6
South Australia
Barossa Valley
750
14.5
Twelve Barossa vineyards were the source for 2015 Bete Noir Shiraz. Vineyard age ranges from between 25 and 130 years, with 60 years being a fair average across the blend. Vineyards are located across a variety of the the Barossa's sub regions, the Eastern Foothills, Moppa, Moculta, and Eden Valley all contributing.

All vineyards are owned and farmed by old Barossa families who have a deep pride and connection with their land and the Valley. Shiraz in the Barossa Valley is a cultivar particularly affected by harvest maturity, 2-3 days of additional time left on the vine can make a huge difference to its fruit expression and balance, both positive or negative, and consequently we invest a lot of time in our Shiraz vineyards prior to find what we hope is the best point of balance for harvest. Each vineyard is hand harvested and around 25-50 % of bunches are retained within ferments, with the balance only being destemmed.

Fermentations are undertaken in small open stainless steel and oak open fermenters with indigenous yeasts. Macerations vary by parcel and range from between 9 and 28 days. Young wines are left on lees in a selection of new and seasoned oak vessels, ranging in size from between 225 l and 3100 l, approximately 25 % being first use, for 16-18 months prior to assemblage. Bete is bottled unfined and unfiltered.

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