Spinifex Indigene 2013

Spinifex Indigene Shiraz Mataro Grenache 2016

Barossa Valley, South Australia   |    750ml   |    14.5%
Indigene represents Spinifex's flagship of the famous Barossa blend of Shiraz, Mataro and Grenache. The 2016 vintage of Indigene is weighted heavily towards Shiraz, which accounts for 85% of the blend. Sourced from three dry-grown old vineyards (of 60, 70 and 100 years of age) growing in the Barossa (60%) and Eden Valley (40%), all very high, low yielding and hand-tended.

Intense and concentrated, the 2016 Spinifex Indigene is a dark, savoury Barossa red that manages to be very approachable with a core of red and black fruits, bright acids and fine tannins that build to a fresh and firm finish. The restrained complexity of old vineyards and the generosity given by the Barossa’s ancient soils are both evident here. Another wonderful Barossa blend that will appeal to the many Spinifex fans.

Availability: In stock

$59.90
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
Indigene is based on the Barossa's wonderful resource of old-vine Shiraz and Mataro (aka Mourvèdre), sourced from tiny pockets of vines on the region's eastern fringes. Unlike previous renditions, however, this year's blend is weighted heavily towards Shiraz, which accounts for 85% of the blend. Sourced from three dry-grown old vineyards (of 60, 70 and 100 years of age) growing in the Barossa (60%) and Eden Valley (40%), all very high, low yielding and hand-tended.

Fruit is hand harvested, cooled overnight and naturally fermented with 40% whole bunches, the remainder destemmed to ferment as whole berries. Fermentation took place in small stainless steel and wooden fermenters for between 10 and 20 days and the wine was pressed into a selection of barriques and demi-muids, 40% new for 20 months prior to assemblage, unfined and bottling without filtration.

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