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  • Made by Peter Fraser - 2016 Winemaker of the Year (James Halliday Wine Companion)
  • Great emphasis on perfume, tension and precision
  • A beautiful Grenache that exudes class

Tasting Notes

Colour Dark Red
Nose Lifted noted of florals, cherries & herbs
Palate Excellent acid & tannin structure. Elegant fruit, with a long finish of lingering freshness and purity.
Food Pairing Red meats.
Cellaring 10-15 Years
Notes The vibrant fruit of the dry-grown 1946 planted bush vines is rewarded with a long, luxurious ferment and a whole Autumn on skins in big ceramic eggs.
Variety Grenache
Body Full Bodied
Oak Type French Oak
Vintage 2016
Region McLaren Vale
Country Australia
Sustainability Biodynamic
Alcohol 14.5%
Bottle Size 1.5L (Magnum)
Closure Stelvin
McLaren Vale
The McLaren Vale wine region is located less than an hours drive south of Adelaide, along the coastline.

Shiraz is by far the most widely planted variety, and the most important variety for the region, accounting for about 50% of the total crush. Every winery in the region will likely be producing at least one or more Shiraz wines, and with the wide range of unique terroirs available, each influenced by the maritime climate in unique ways, each Shiraz will have its own regional nuances.

Shiraz produced in McLaren Vale will often exhibit chocolate and coffee notes, with a little less pepper than those from Barossa Valley, and are often blended with Grenache. Other red varieties grown include Cabernet Sauvignon (and Merlot blends) Sangiovese, Tempranillo, Petit Verdot, Tannat and Zinfandel. The main white variety would be Chardonnay, however Semillon and it's common blending partner Sauvignon Blanc are made, alongside lesser amounts of Riesling, Pronto Bianco, Vermentino and Fiano.

If you plan to visit McLaren Vale there are over 65 cellar doors so you'll be spoiled for choice, ranging from the small-boutique wineries to very large wineries. The drive from McLaren Vale up to the Barossa Valley is very scenic, passing over the rolling Adelaide Hills, and though the quaint German-settled town of Hahndorf.
Campbell Mattinson
Vines planted in 1946. Hand picked, sorted, destemmed, crushed and tipped into two 657 litre ceramic eggs. Kept on skins for 191 days post ferment; this is full of grape tannin goodness. No oak time at all; ceramic eggs only.

It smells of grapes. It smells of the earth. It smells wild or free or something like that. It’s red-fruited with a trace of licorice, shows a gentle line of chicory, is spicy and earthen, and has a keen insistence to the finish. Tannin here, silty, is quite gorgeous. It has flare but it also has understatement. It’s a wine to take to the world.


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