(40% Grenache, 19% Cinsault, 19% Shiraz, 16% Mataro and 6% Ugni blanc) The fruit is handpicked from a range of vineyards up to 100 years of age. The wine ferments via indigenous yeasts and is matured on lees prior to bottling. It is also worth noting that Pete Schell selects fruit for his rose wines in the vineyard; his pink wines aren’t cobbled together from any old left over fruit. The 2014 vintage produced wines of lower alcohol (12.5% rather than the typical 13-13.5%), so Schell used portions of Shiraz in this year’s blend to add flesh. He also fine-tuned the maturation, with partial malolactic (35%) for added texture and bottled early – 6 weeks earlier than normal – to preserve the wine’s aromas. Approximately 10% was matured in wood. The result is a wine of lifted, red berry, floral and grenadine fragrance, thirst-slaking freshness and terrific depth. An Australian benchmark.
Region: Barossa Valley, South Australia.