Spinifex Esprit

Spinifex Esprit 2018

Barossa Valley, South Australia   |    750ml   |    14.5%
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 2018 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.

"93 Points. Grenache. No 2016 or 2017 Esprit. Mataro and shiraz fill out the blend. Old vines (150-year-old plus for grenache). Good times. Very smart wine. Earthy, savoury bouquet with dried but fresh-feeling berry fruits, some dark chocolate notes, but faint, black jelly bean and anise. The palate is supple, draws long to a fine pucker, feels a bit ’emery board texture’ and shows some inky concentration though the wine rides high on cool acidity. It’s quite an elegant wine at the same time as being a bit rugged, in the best sense. I like this. Tasted: JUN19 Alcohol: 14.5% Price: $35 Closure: Screwcap Drink: 2019 - 2025" - Mike Bennie, The Wine Front.

Availability: In stock

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.
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.

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