Spinifex Pappilon

Spinifex Papillon 2018

Barossa Valley, South Australia   |    750ml   |    14.5%
The 2018 Spinifex Papillon is crafted from old vine, dry grown Grenache and Cinsault that date back 90 years on average. This is a super vibrant and juicy Barossa red wine with wonderful fragrant aromatics and plenty of red and blue fruit flavours, that is reminiscent of a quality Southern Rhone red. A delicious texture savouriness, refreshing acidity and impressive intensity of flavour provides a combination that is pretty hard to resist.

"Grenache and cinsault in the mix for 2018. Mostly grenache. From higher sites in the Spinfex coterie of vineyards, and, as is often the Spinifex motif, ‘picked earlier’. Aromatic wine of high perfume, red cherry, touch of maraschino, some clove notes, touch of earthiness. The palate has a distinct crispness and crunch, red cherries, firm but fine web of tannins. It’s bright and vivacious but tells you who is boss. Drinkability is very high. Rated: 92 Points Tasted: JUN19 Alcohol: 13% Price: $28 Screwcap Drink: 2019 - 2023" - Mike Bennie, The Wine Front.

Availability: In stock

$26.90
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
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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