Grape Variety: Primitivo

Sub Region: Southern Moppa

Winemaking: Dry grown vines on the rose quartz soils of our Dadd’s Block are hand harvested to ensure the grapes are delivered to the winery in whole clusters. Partial de-stemming into open top fermenters. Around 30% whole clusters are included in the ferment, which is allowed to start naturally. In contact with skins for around 12 days with daily pump-overs early in ferment. This is followed by punching down as the ferment finished, which ensures gentle and controlled extraction. The wine is moved to bottle after only six months ageing, capturing its vibrancy and energy.

The Wine:  Raspberry, black pepper, dried oregano and tobacco leaf make this a dry red that is atypical for the Barossa climate with its high end aromatics. The sweet, soft and round tannin palate bring back the familiarity of this warm climate and early released wine. Flavours of bright red fruits, wild herbs and bright acidity.

Cellaring: Up to seven years.

From the Makers: Every Wednesday evening as the sun was setting, my family used to walk a well worn path across an empty paddock behind our house to our friends house for dinner. One night over a glass of wine, the property owner suggested we plant this bare land to vineyard. At the turn of the century we planted on this site some varieties that are new to the Barossa. We planted Primitivo, Tannat, Saperavi and Petit Sirah as well as some old favourites Mataro and Cinsaut.

Learn more here.

See more Alternate Reds here.