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.
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.