Bourdain….the loose plan here is to capture fruit and vibrancy, whilst paying respect to tannin, in a young wine. Ripe fruit, handled gently. Concentration without density. Generosity with vibrancy and lift. A nice red to open mid week with a bowl of spaghetti.
The wine has changed a little over the years…possibly a lot, but this iteration feels more like home. A cooks wine. A wine to cook with. A wine named after a cook. Maybe the concept itself is cooked, but this wine is a very good time. We sourced Sangiovese from Balgownie Estate in Bendigo, fermenting it whole berry in open pots to dry the fruit out a little, before pressing and resting in barrel over winter. A small parcel of carbonic macerated Shiraz from our Metcalfe vineyard brings lifted red fruit aromatics here and a parcel of whole bunch Nero D’Avola deepens the colour whilst lifting the acid…a very Nero thing to do. The wine came together early spring and was bottled with minimal sulphur.
IN THE GLASS….the fruit is ripe and the tannins hint at power; with plum and raspberry, liquorice and master stock. Drying tannins that rise and fall quickly, allowing the fruit room to move about and lighten the mood. Bourdain loves Pizza and summer BBQs and Black Flags ‘Rise Above’