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.
Produced from very old Barossa Valley Grenache (78%), and Cinsault (22%). The source vineyards range in age from 40 to 120 years old, (averaging 90 years if you had to find a fair number) growing in sands, loam over clay and deep red clay soils. All bush vines, all hand-picked, dry grown - old school. Whilst proportions varied depending on the particular fruit parcel, around 40 % of the whole clusters were retained within the fermentations, the balance destemmed. Fermented with indigenous yeasts and matured on lees for 5 months in a mixture of concrete, stainless steel and large old oak prior to blending and bottling.
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