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.
Sourced from six vineyards nestled in the Barossa and Eden Valleys, the heartland of South Australia’s wine country. Hand harvested late in the season, the fruit was fermented in a selection of open top stainless steel and oak fermenters as a blend of both whole bunches (around 20%) and fully destemmed berries. Fermentations, undertaken by indigenous yeasts, took between 7 and 12 days and were macerated for between 10 and 14 days prior to pressing. Maturation was undertaken in a selection of seasoned French oak barriques, demi-muids and 2500 l vats on light lees for 20 months prior to blending and bottling.
An aromatic, high toned, medium weight Barossa Shiraz. Spiced cherry, mulberry, dried cranberries, curry leaf, green peppercorn and beetroot aromas overlay warmer plum and chocolate notes on the nose. Mid weight and fresh on the palate which displays spiced red fruits, dried herb and savoury dried woody spice flavours.
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