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.
Miette Shiraz is made with the off-cuts and 'offaly' bits of Barossa & Eden Valley Shiraz that don't make it into the Spinifex bottlings. There is, however nothing second-rate about this juicy number. After all, as gastronomes will attest, those less fancied bits - I'm thinking pork belly, oxtail, beef neck etc - can be super tasty and offer ridiculous value for money vis-à-vis the marquee cuts. So it is with this lip smacking Shiraz. The fermentations were carried out with indigenous yeast in small open fermenters, prior to gentle pressing and maturation on light lees. All the components were matured in French oak (10 % new) and stayed on light lees, which helps retain fruit freshness and the supple, fleshy generosity of Barossa Shiraz. Following the blending of selected parcels, the finished wine was further matured in tank prior to bottling.
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