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.
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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