Australian Wine

The blending of Viognier with Shiraz (aka Syrah) is a traditional French winemaking method from the Northern Rhone Valley appellation of Cote Rotie and some other areas. South Australian winemaker Johnny Quarisa takes his cue from that great wine region and blends a dash of Viognier with this Shiraz to enhance its dark fruit flavours and robust tannic style. The softness and rich fruity flavours that a little Viognier brings adds approachable drinkability to this full bodied dry red. It drinks well now and can further age for three to four years, even at this modest price.

Grant Burge’s Filsell vineyard with near century old vines is considered one of the best vineyards in the Barossa Valley and consistently produces fruit of great intensity and concentration. Planted in 1920, this vineyard also produces some of the fruit for Grant Burge Wines, flagship Shiraz, the highly acclaimed Meshach.

Entity is 100% Syrah, sourced from old vineyards in the Krondorf, Eden Valley Light Pass and Ebenezer regions of Barossa. This wine was made with minimal intervention to create a traditional and elegant wine which represents the Barossa Valley. This wine is approachable in its youth, but its excellent structure allows it to benefit from cellaring. 

The wine itself is deep purple-red. The nose is fruity, spicy and savoury, with notes of ripe dark berries, cocoa and spicy oak. The palate is concentrated and fruity, coupled with bright acidity and a long smooth finish. 

Sandpiper is classic Shiraz from South Australia; the headquarters of the country's wine industry - and world HQ of Shiraz, thanks to dry, super fruity and full bodied drops like this tasty, spicy, consistently good quality dry red wine. It's great value for money.

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Glaetzer Amon Ra Shiraz is one of the great Aussie reds with its dramatic deep purple colour and velvety smooth tannins adding a seductive savoury appeal to the meaty, espresso, black olive and spicy flavours in this great red, which regularly garners scores of close to 100 out of 100 from such wine luminaries as the internationally followed Wine Advocate.

We stand behind this great red here at Regional too and have secured six precious bottles. 

Hogshead is made by South Australian winemakers Jim Zerella and Nicholas Crampton and is one of our best value Aussie Shirazes. It's dry with dark fruit flavours, a full body and spicy notes. A wine with a full body and smooth style. Tasty and great value. 

Tasting Notes

This pre-made bottled Bellini is made with sparkling wine and peach nectar. It has a wonderful bold flavour of peach, which is present on the nose and carries through on the palate, offering a soft creamy texture with the gentle fizz. The flavours are delightful on the taste buds and linger slightly. A delightful way to begin a meal.

Process

Grapes were machine pressed. The pressed juice was then chilled and allowed to clarify for 3 days. The clear juice was racked off lees and transferred to the fermentation tank. The lees were filtered and combined with the rest of the juice. The juice was warmed to 15 degrees celsius and yeast added. The ferment was complete after 17 days and kept at 17-18 degrees and allowed to warm to 20 degrees towards the end to ensure completeness. The base wine was then cold stabilised and filtered, now ready to be converted into a Bellini.

From a plot of 80 year old vines from the Barossa, a steak in the ground wine made to showcase the potential of what has become an Australian Heritage wine gone out of fashion.

Winemaking notes from Kym Teusner for the vintage - "We pressed the juice off oxidatively and fermented it cool with a little solids to offer some textural complexity. About 20% was matured in new French oak for around 3 months before we bottled."

A great example of single variety Semillon and what it is capable of with some age, full of notes of Lemon, Cashew, Lanolin Marmalade & that beautiful waxiness that develops out of Semillon with age..

Despite advances in winemaking since our first Shiraz vineyard was planted in 1843, we have no reason to change the traditional Australian style. Langmeil's Sparkling Shiraz Cuvee is a Non Vintage, bottle fermented Shiraz with it's Cuvee' originating from the 1998 vintage. Left on its lees for 24 months and liquored with our own vintage fortified Shiraz, it is a wine for all occasion

Colour: Medium depth, crimson with a red rim.

Aroma: Rich, ripe plum and mulberry jam with a dollop of cream on a fresh scone. What more can I say?!

Palate: The juicy fruits and creamy vanilla mingle on the palate with an amazingly fine bead. Saucy and savoury secondary characters from the older base wines add to the complexity with suede-like tannins and balanced sweetness rounding off the finish.

Commercial description

The late Greg Trott saw many of his unusual dreams realised at Wirra Wirra. Yet one vision eluded him - to build a medieval siege machine, or trebuchet. Why? To use as a catapult to bomb neighbouring wineries with bottles of wine of course. This wine is part of a range, the RGT collection which remembers the pioneering spirit of Richard Gregory Trott.

Colour - Rich mulberry with plum-purple at the edge.

Bouquet - Lovely fresh plum and raspberries with notes of cinnamon, cocoa, clove, cardamom, nutmeg and dried ginger. A warm, vibrant and inviting nose. 

Palate - A delicious offering of blueberries, raspberries and plums are layered with patisserie-like notes of baking pastry, vanilla bean, butter biscuit and spice. The palate is generous with f lavour and supplies an ample measure of tannin that is smooth and fine, with mouth coating persistence. 

Vinification Fruit was gently crushed and destemmed en route to fermenter. Early temperatures were maintained at 20-22 degrees, rising to 25-28 degrees at peak of ferment. In general, ferments were pumped over two to four times daily to assist flavour and colour extraction, as well as spreading heat through the cap and body of the ferment. Nearing completion and having achieved the desired flavour and tannin extraction, pump-overs were reduced to once or twice daily to keep the cap moist. Close to dryness, wine was drained from the fermenter and the remaining skins were pressed via tank or basket press. Wines completed their secondary malolactic fermentation in tank then filled to oak with barrel selection and maturation times tailored to each parcel ? those showing a more powerful structure receiving a longer maturation time in oak before blending.

Oak Maturation - Approximately 70% French and 30% American. A combination of new and seasoned oak is used, blending to about 20% new oak in the final wine.

Drink - Drink now to 2030 Food Match Eggplant involtini  

TASTING NOTE 

Vibrant ruby red colour. with purple hues. Lifted aroma of redcurrants, cranberry, violet florals, leather and spice, hints of olive and chocolate flecks. It is young and a little brooding, slightly restrained, yet delicate.  A juicy and textural front palate is followed by plum, mouthcoating gravelly tannin that drives the length of the wine and mulberries dominating the mid palate. The wine opens up beautifully with time in the glass. A hint of savouriness and graphite bring yet more complexity. Made in a playful but serious style that suits a wide range of dishes or perfect on Its own. 

VINEYARD 

Cabernet Franc for this wine was sourced from 1988 plantings in the Isolation Ridge vineyard at Frankland Estate. The vineyard sits on an undulating northern and eastern facing slope on ancient duplex soils of ironstone gravel and loam over a clay sub-soil. It is certified organic farmed since 2009 and this is reflected in the depth and concentration of fruit flavours. The vines are trained on a Vertical Shoot Position (VSP) trellis system to enhance sunlight penetration of the canopy and optimize ripening conditions.  Cabernet Franc plays a huge role in our vineyard being the main component of our Olmos Reward, we find it suits our vineyard and region the best out of the Bordeaux varieties.

VINIFICATION 

Fruit was harvested in ideal conditions and fermented in shallow stainless steel open fermenters. The fruit is hand plunged to gently extract the tannin, keep the ferment as even as possible and maintain fruit purity. The wine is pressed off and aged on lees in 500L French oak puncheons and 1500L foudre for 10 months before bottling

Winery notes (2021 Vintage)
"Organically grown and made. Vibrant cherry red in colour. Fresh lifted young berries, early season plums, dried herbs and savoury olive characters give a wine of amazing perfume. It?s bold and lush on the palate. Lovely cherry and chocolate characters interact with fine gravelly tannins, salty liquorice flavours and a sweet core of fruit. This leads to a wine of balance with a bright crisp finish. Touriga Nacional as a variety offers good cellaring potential, will be good to see where this goes In a few years.

Fruit was harvested in ideal conditions and fermented in shallow stainless steel open fermenters. The fruit is hand plunged to gently extract the tannin, keep the ferment as even as possible and maintain fruit purity. The wine is pressed off and aged on lees in older 500L French oak puncheons for 10 months. Unfiltered and unfined It goes to bottle."

The older Barossa Valley vineyards typically yield fruit of concentrated flavour and soft, supple and velvety tannins that set them apart from the younger stuff. The Ebenezer block gives this wine its dark core and its muscle, with the fruit from Williamstown providing elegance, fragrance and spice. There?s plenty of blackberry, black satsuma plum, black cherry and cassis with great intensity and length.

Fruit for this wine was sourced from mature vines in the Isolation Ridge vineyard at Frankland Estate. The vineyard sits on an undulating northern and eastern facing slope on ancient duplex soils of gravel and loam over a clay sub-soil. It is farmed using organic viticultural practices and this is reflected in the depth and concentration of fruit flavours. The vines are trained on a Scott Henry trellis system to enhance sunlight penetration of the canopy and optimize ripening conditions. 

This wine was fermented as long and slowly as possible, at temperatures not exceeding 26?C in open pot fermentation tanks that allowed the cap to be worked by plunging and an extended maceration period allowed optimal colour, flavour and tannin extraction. It was aged in 500 litre French oak puncheons, this contributing textural complexity without compromising the opulent natural fruit flavours of the wine

Certified Organic, Vegan Friendly