Spinifex Esprit

Spinifex Esprit 2015

Barossa Valley, South Australia   |    750ml   |    14.9%

Spinifex Esprit is always a high quality example of the classic Barossa red blend of Grenache and Mataro, with this year's release containing a touch of Cinsault. All grapes are sourced from vineyards averaging 70 years of age, low yielding and hand tended.

This 2015 Spinifex Esprit is another delicious release offering up lifted aromatics of red currants, sour cherry, pomegranate and hints of freshly roasted coffee. Medium to full-bodied, the fresh dry palate has incredible layers of intense red fruit, dried herbs and spice, ensuring a wine that offers plenty of drinking pleasure now and long into the future.

"96 Points. 58% grenache, 40% mataro, 2% cinsaut, whole berry/whole bunch wild fermentation, matured for 14 months in large-format used French oak. This is still at the dawn of its life, the colour brilliant, but deep, the bouquet simply directing traffic to the medium-bodied palate that has so much to say. Red and dark fruits come first spice, herbs and earth next, frisky tannins on the finish. Price: $35.00 14.9% alc. Drink By: 2030 Closure: Screwcap" - James Halliday, winecompanion.com.au.
25 Great Reds Over $30 - James Halliday

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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.
South Australia
Barossa Valley
WINEMAKER'S NOTES: All fruit is hand harvested and vinification is kept simple. Between 30-60% of bunches are retained and fermented as whole clusters, (generally at the higher end for the Grenache components). Fermentations were undertaken in small open stainless steel fermenters with indigenous yeasts and maceration times were generally between 12-30 days. Élevage (on light lees) was undertaken in a selection of thick staved 600-litre demi muids prior to blending and finishing in a 2,500-litre foudre. Unfined and bottled without filtration.

TASTING NOTES: As a season, 2015 delivered a set of Spinifex wines of measure and poise, displaying fine, detailed fruit aromatics and lively palates. That's certainly the case with this wonderfully fluent, sweetly spiced Rhône doppelganger.

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