Wine List/Greenock Creek (Various Vintages)

[SOLD-OUT] Greenock Creek Mataro 2015

The cuttings for this vineyard were sourced from very old vines that were growing near Marananga and planted in 2000 as bush vines (which aren’t trellised). However they were far too vigorous so were trained onto a double cordon in order to take up some of their energy, but even without water or fertigation they are still prolific grape producers. It has taken a number of years trialling bunch pruning and trellising methods to finally produce a wine of the standard acceptable to Greenock Creek Wines. As with all of these estate vineyards, the grapes are picked on phenological ripeness and flavour, at a baume range of 14 to 16°. This baume sometimes produces a naturally occurring high alcohol, although this will depend on seasonal conditions.


The grapes are fermented in large, shallow open masonry fermenters, pumped over, chilled and pressed through a basket press. It is then racked into barrels to undergo natural MLF, keeping the free run and pressings separate to be blended back together prior to bottling. The wine is pumped into seasoned French hogsheads with a small percentage going into new oak barrels. It is then left to mature for approximately 26 months, and is usually not filtered or fined prior to bottling.


Greenock Creek


 

 

"Beneath its gunmetal and juniper this is a shy, but alluring, creamy Mataro, much after a cool roast-fennel-and-garlic mayonnaise served in a warm roasted and peeled capsicum shell. It has a comforting whiff of the old woodfire stove, almost coal-tar soap, then that soothing, creamy-green thing. These disparate counterpoints will harmonise, then be singing in unison in a few years. That's all aroma stuff: it's a fascinating set of whiffs. The drinking bit is perhaps even more polarised: the juniper's ripe and settling into a jellied conserve with the bell pepper and beetroot cubes and what was fennel is creeping towards soft fresh licorice. I'm reaching for the mayo and a few slices of toasted rye. Smoked salmon. Capers. This wine takes me to the alluvial slopes of Vacqueyras on the banks of the Ouvèze in the south of France. Which is a damned fine way of getting there, in anybody's language. You'd be very popular if you shared this with some of the new generation Mourvèdre makers there. Same grape. Now, four days open, the bottle makes me determined to stay home and finish it alone. (Retreats to rear of cave.)"


Phillip White

Farming   Vegan-friendly  


Country:
Australia
Region:
SA- Barossa Valley
Variety:
Wine Red - Other
Size:
750mL

[SOLD-OUT]

$30.00

SOLD-OUT