Greenock Creek Seven Acre Shiraz 2007 Barossa Valley, South Australia Australia

About the winery

The grapes for this wine are picked from our Seven Acre vineyard which was planted in 1990. It is situated on the Radford Road property at Seppeltsfield just south of Greenock, and as the name proposes is pretty nearly 7 acre of land in size. The vines crop at 1.5 to 2.0 tons every acre and are kept separate to create a solitary domain wine. Similarly as with every one of our grapes they are singled out phenological readiness and flavour at a baume range of 14 to 16º. This baume once in a while delivers a commonly happening high liquor, despite the fact that this will rely on occasional conditions.
The grapes are aged in expansive, shallow open masonary fermenters, pumped over, chilled and squeezed through a basket press. It is then racked into barrels to experience common MLF, keeping the free run and pressings separate to be mixed back together before packaging. The wine is pumped into seasoned American hogsheads with a little rate going into new oak barrels. It is then left to develop for approximately 27 months, and is generally not separated or fined before packaging.

Winery Details

Greenock Creek Wines
54 Radford Road
Seppeltsfield, SA, 5355, Australia
Phone:   (08) 8562 8103
Website: http://www.greenockcreekwines.com.au/

About the Wine

It resembles the smithy out the back of a shearing shed in the Flinders goes in summer. Hot iron, forge coke, old outfit, you get the float. In day three, the metal forger, or the farrier, or whomsoever they have nowadays, mystically opened up a lunchpail with an enormous wobbling jam of blackcurrant decked with wild cherries protected by his Missus in her Fowlers' Vacola, and doshed it up to the dusty lads with fresh whipped cream. Yet its the dust that wins, even after a week of oxygen: burlap, almond shells, the odor of a crisply impacted quarry, these hard things prevail. Throughout the days, there's an entrancing counter-play between hard shake mining, blacksmiths and Flinders farriers, possibly the sweet smell of horse, and afterward the fruits: juniper, then intense wild black cherry, then prune compote, then warmed dark olives, crisp purple figs, quinces poached in burgundy with cloves, etc. They all step by step rise, blinking, into the light. Then comes the finish, barging in with stone, steel, corrosive and black tea tannin from a tin pannier.