Spinifex Tempranillo Barossa Valley 2024
Spinifex's Tempranillo comes from a vineyard in the Vine Vale sub-region of the Barossa Valley, on a site owned by Collin and Maggie Beer. Growing in sand over hard clay and influenced by the cool nocturnal gully winds that funnel down from the Barossa Ranges, it's a site that brings dried herb, ripe cherry and cola notes as well as fresh tannins.
This was hand-picked early to lock in freshness, the fruit was de-stemmed but not crushed, then underwent indigenous yeast fermentation in a small open fermenter. Pressed after eight days, the young wine was allowed to mature on its lees for 10 months in old French oak puncheons (500-litre) prior to racking and bottling. Arguably Australia's finest example of this grape
Spinifex's Tempranillo comes from a vineyard in the Vine Vale sub-region of the Barossa Valley, on a site owned by Collin and Maggie Beer. Growing in sand over hard clay and influenced by the cool nocturnal gully winds that funnel down from the Barossa Ranges, it's a site that brings dried herb, ripe cherry and cola notes as well as fresh tannins.
This was hand-picked early to lock in freshness, the fruit was de-stemmed but not crushed, then underwent indigenous yeast fermentation in a small open fermenter. Pressed after eight days, the young wine was allowed to mature on its lees for 10 months in old French oak puncheons (500-litre) prior to racking and bottling. Arguably Australia's finest example of this grape
Spinifex's Tempranillo comes from a vineyard in the Vine Vale sub-region of the Barossa Valley, on a site owned by Collin and Maggie Beer. Growing in sand over hard clay and influenced by the cool nocturnal gully winds that funnel down from the Barossa Ranges, it's a site that brings dried herb, ripe cherry and cola notes as well as fresh tannins.
This was hand-picked early to lock in freshness, the fruit was de-stemmed but not crushed, then underwent indigenous yeast fermentation in a small open fermenter. Pressed after eight days, the young wine was allowed to mature on its lees for 10 months in old French oak puncheons (500-litre) prior to racking and bottling. Arguably Australia's finest example of this grape
