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  • Very approachable and fun to drink - more wines should be made like this
  • Preservative free (and vegan) which is great - no taste influence on the wine - this is exception compared to anything conventionally made/farmed
  • Such a joy to drink, juicy in it's soft fruit, bright and lively and so more-ish. Delicious.

Tasting Notes

Colour Ruby-Red
Nose Pedro was inspired by the light and bright 'lunch time' wines found in bistro’s throughout the Rhone Valley in France. Surprisingly dark in colour with the wild expression only no sulphur wines can give – all red fruits, lifted forest undergrowth and exotic spice.
Palate The palate is again surprisingly rich and full with vibrant naturally sweet flavours exploding in the mouth before being reigned in by whole bunch grip and fresh acidity. Drinking brilliantly now or for the next couple of years.
Food Pairing Red meat.
Cellaring 5-10 Years
Notes 45% Grenache, 30% Shiraz, 25% Mataro
Variety Grenache Blend
Body Medium - Full Bodied
Oak Type French Oak
Vintage 2017
Region Barossa Valley
Country Australia
Sustainability Vegan
Alcohol 14.2%
Bottle Size 750ml (Bottle)
Closure Stelvin
Woods Crampton
Woods Crampton was established in 2010 by label designer Aaron Woods and marketer Nicholas Crampton. They have created a range of wines from the Barossa and Eden Valley covering five varieties and various styles.

Their ambition is to produce unforced wines that flaunt the quality of their fruit and represent their vineyards. Winemaking with minimal interference is followed by creating elegant and expressive wines.

This is one of Nicholas Crampton’s exciting new ventures with his winemaking friend Aaron Woods. They both make the wines at the Sons of Eden winery with additional advice from Igor Kucic. Production has rocketed from 1500 to 5500 dozen as a result of the wine quality and the attractive prices, and they are confident of continued success in the future.
Barossa Valley
The Barossa Valley is about an hour and a half drive to the North of Adelaide, in South Australia and is the oldest wine region in the country, founded by German settlers. The region can be credited with putting Australian wine on the world wine map, thanks to Shiraz, which thrives in the warm climate (though Hunter Valley Semillon also contributed.)

For many years traditionalist wine makers thought the grape variety was best suited to the cooler climates of the Rhone Valley and that the variety would cook and in the warmth of the Australian sun. Although South Australian Shiraz is a bigger, beefier wine than its southern French counterpart Syrah, no one can deny the regions propensity to produce world class wines.

Not only Shiraz is cultivated in Barossa Valley, with other red varieties such as Grenache, Mourvedre (Mataro) and to a lesser extent Cabernet Sauvignon. The white varieties that thrive best seem to be Semillon, Chardonnay and Rhone varietals like viognier, Marsanne and Roussane.

The Valley has many subregions which all have unique terroirs. Seppeltsfield, Marananga, Greenock are to name but a few. With a huge number of wineries in such a small area, and a host of accommodation, the region is very popular for wine-tourism. In the words of Master of Wine Jancis Robinson, the Barossa Valley became "Australia's quintessential wine region."
Gary Walsh
It’s a GSM, and wow, is it juicy good fun to drink!

Some wines are just flat out delicious, and here’s one of them. It’s a little spicy, tastes of dried cranberry, has some meatiness, gentle acidity, and just enough tannin, a little sweetness, but a drag of dried herb perfume trailing on a solid finish. The review took me about one minute to type, the tasting sample may take even less time to finish. Drink now. Make hay.


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