Barossa Chapters Shiraz Barossa Chapters

Shiraz

Barossa owes much to Europe. Its name, cultural instincts, languages, food, viticultural and winemaking heritage, are all transportations that have been moulded and honed by 175 years of Australian innovation.

Cover Image: John Duval John Duval Barossa

One could be forgiven for thinking Entrepreneurs with big visions built white wines such as and Barossa was settled by the Spanish. stone wineries and started making as well as medium body Its name can certainly be traced fortified “ports” and “sherries” as well reds such as Shiraz and Cabernet. back to the windswept Barrosa Ridge as fine table wines called “claret” and Now Barossa is the most recognised in the Spanish region of Andalusia “hermitage” and “burgundy”, paying name in Australian winemaking, due to where in March 1811 Lieutenant homage to European tradition. Barossa its forgiving viticultural environment, General Thomas Graham of the became the largest -producing its treasure-trove of century old British Army defeated the French region in Australia by the turn of the pre-phylloxera vines and its six Marshal Victor, during the Napoleonic century, sustaining a community of generations of grapegrowing and Peninsular Wars. grapegrowers, winemakers, cellar winemaking heritage. hands and coopers and earning Graham received a peerage and significant export income for the state But it has also evolved over 175 years was named Lord Lynedoch but it was of . into much more than a wine region. his young aide-de-camp Lieutenant Old Silesian cultural food traditions William Light who was to remember Through the 20th century Barossa had continue to be celebrated, such as the the name. When he was appointed its booms and busts – Imperial demand fermentation of meats into sausage Surveyor General of the new colony of crashed during both wars and in the and wursts; salting and smoking South Australia in 1836 and discovered post-war 1960s and 1970s customers hams and bacon; the preservation of a verdant valley he named it Barrosa wanted sweet sparkling wines such as fruits and vegetables such as pickled – and a slip of the pen by a public Barossa Pearl and Cold Duck. onions and dill cucumbers and the administrator gave the region its Finally Barossa settled on what its soils maintenance of age old baking unique name, Barossa. and climate do best – ripening red wine traditions: sour dough breads, pretzels grapes – and from the 1980s onwards and streuselkuchen. However it was not Spanish but English its fame grew for its full bodied Shiraz and Silesian settlers who pioneered and Cabernet, Grenache and Mataro. There are also European music traditions the region. The English, including the In the late 1990s during an still maintained such as brass bands and colony’s founder George Fife Angas, international boom in demand for men’s and women’s choirs and Barossa took over pastoral sheep and cattle , the Australian Wine continues to be the epicentre Lutheran runs in Eden Valley, east of Angaston; and Brandy Corporation decided to faith in Australia with more than a and the Silesian settlers – mainly define Australia’s regions along similar dozen steepled churches dotted across peasant farmers and artisans fleeing (but less restrictive) lines to Europe’s the valleys. Prussian religious persecution – settled appellation system. the Valley floor at Bethany, Langmeil, This colourful culture has attracted Tanunda and Nuriootpa. The Barossa’s winemaking geographic thousands of new settlers over indication zone was formalised in 1997, subsequent generations, continuing After experimenting with a range comprising two regions: the warmer the immigration that started in the of crops, from flax to tobacco, the “floor” specialising in 1840s, making Barossa a vibrant, Silesians found the Mediterranean red wine and the cooler, higher altitude diverse and exciting contemporary climate suited wine grapes. Eden Valley, which focussed on fine Australian community. Barossa Chapters

Shiraz

Barossa Shiraz

Barossa has a 175- Barossa Shiraz. The name summons That type of necessity has always been year old tradition up a sensory adventure of colors – the mother of invention in Barossa. of producing violet to inky black, flavours that are Shiraz-Cabernet blends, often referred Australia’s finest a little licorice-tinged with some dark to as ‘claret’, were a dominant part of chocolate and plums, and textures that the wine landscape from the late 1800s Shiraz. Barossa are always generous, full bodied, warm and can claim to be one of Australia’s Shiraz ranges and earthy, with fine silky tannins and only unique wine styles – given from the famous an acid structure to ensure longevity. that France’s appellation d’origine and collectable to controlee system outlawed such multi- the friendly and Shiraz is the most widely planted grape varietal blending in 1919. In Australia, approachable: variety in Australia and Barossa can filling the trademark hole in Cabernet’s from the rightfully claim to be its spiritual home. mid-palate with a little Shiraz richness, traditional low- seemed eminently sensible! yielding, dry- Australia’s rarest and most collectable grown style laden wines are all Shiraz and they all In the 1990s a few far-sighted come from here – Grange, visionaries realised the treasure trove with ripe fruit, Hill of Grace and of the region’s old pre-phylloxera tannin and oak – The Laird to name a few. Barossa Shiraz vines and started paying wines that age for Shiraz also dominates the Langton’s growers handsomely for this previously at least 20 years – Wine Classification, Australia’s worthless fruit. So a new Barossa through to a finer, objective endorsement of quality, with Shiraz emerged: basket pressed out medium-bodied cult wines such as Rockford Basket of these old, low yielding vines it was style, picked at Press and Chris Ringland Shiraz. dark, concentrated, rich and – most lower ripeness, importantly – rare. with less exposure Before it reached thoroughbred status to oak, that is more Barossa Shiraz was a workhorse, used World-wide demand made some to provide the richness and colour and winemakers chase higher and higher fragrant and floral flavor in vintage and tawny “ports”. levels of concentration, oak and in composition. alcohol but that was a short term Then came a modern evolution – aberration – by the early 2000s Penfolds Chief Winemaker Max Barossa Shiraz had settled into a more Schubert returned from a fact finding balanced expression of place, its trip to Bordeaux where he learnt about robustness offset more by French oak ageing Cabernet in French oak. There than American and its alcohol levels was very little of either in Australia so hovering around 14°Baumé. he made his first Grange using Shiraz aged in American oak… and invented Now Barossa Shiraz ranges from the a style that would continue for the next famous and collectable to the friendly 70 years. and approachable… and everything in Paul Jaboulet came out from the Langton’s Rhone Valley in France. I put on my 1962 Hill of Grace and he put on his Langton’s Classification of Australian 1962 La Chapelle. What was amaz- Wine started in 1990 as an independent ing was how similar the wines looked “form guide” to Australia’s finest wines and and what they matured into. Our has become the most widely recognised wine was from vines that were over classification outside of Europe. Wines 100 years old, and his wine was from that enter the Classification must have a vines that were probably only about minimum of ten vintages and have established 40 years old. So the Old World was a consistent following by collectors and new and the New World was old!” investors at wine auctions (the secondary wine market). - Stephen Henschke From the inaugural Classification of 34 wines in 1990, the sixth edition – Langton’ s Classification of Australian Wine VI released in May 2014 – now records 139 wines. Barossa has the largest percentage of Shiraz based wines in the Classification. between. It is in blends that showcase its workhorse brothers Grenache and Mataro; it finds it way into an aromatic Exceptional Outstanding Excellent partnership with and adds The most highly Benchmark High performing body and texture to Tempranillo and sought after and quality wines wines of Touriga to Malbec, Sangiovese… and highly prized with a very exquisite occasionally even benefits from a first-growth strong market quality. type Australian following. splash of Riesling. wines. Charles Melton BVE Black Nine Popes Penfolds Grange* Pepper Shiraz Grenache Shiraz The energy amongst winemakers Mourvèdre and grape-growers to stretch the Chris Ringland Glaetzer Shiraz AMON-Ra Shiraz Elderton boundaries of Shiraz remains as Command Single Grant Burge driven as it was a century ago, with Henschke Hill of Shiraz Grace Shiraz Meshach Shiraz an extraordinary diversity of new Henschke Henschke Mt Greenock Creek Keyneton flavours and textures from sub-regional Edelstone Shiraz Roennfeldt Euphonium Shiraz single . Road Cabernet Cabernet Rockford Basket Sauvignon Press Shiraz John Duval Plexus Even after 175 years the best Barossa Greenock Creek Shiraz Grenache 100 Roennfeldt Mourvédre Shiraz remains to be imagined Year Old Para Road Shiraz and created. Vintage Tawny Kalleske Johann Henschke Georg Old Torbreck RunRig Cyril Henschke Vine Shiraz Learn more and watch videos at Shiraz Langmeil The barossa.com/wine/barossa-chapters. Freedom 1843 Kaesler Wines Old Shiraz Bastard Shiraz Penfolds Bin 28 Penfolds Bin 389 Kalimna Shiraz* Shiraz Cabernet* The Penfolds St Contours Riesling Henri Shiraz* Rolf Binder Veritas Penfolds RWT Hanisch Shiraz Shiraz Seppeltsfield Para Peter Lehmann Liqueur Tawny There is a stereotypical view of Barossa Stonewell Shiraz St Hallett Old Shiraz that it is big and high in alcohol Rockford Black Block Shiraz Sparkling Shiraz but that’s not the case at all, there are Torbreck so many different expressions from Descendant Platinum Shiraz elegant to full bodied that all come down Shiraz Viognier to having a well-managed vineyard.” The Shiraz Octavius Old Vine Shiraz Yalumba The - John Duval Signature Cabernet Shiraz

* Denotes wines that are made with a significant proportion of Barossa grapes. Barossa Chapters Shiraz

Matching Barossa Shiraz

Despite it’s many The first stop on the Barossa wine and flavours and textures of mushrooms, incarnations food-matching trail is the butcher – tomatoes, onions and smoked bacon – from medium ideally Schulz in Angaston, Linke’s in (from Barossa of course) accentuate bodied elegance Nuriootpa or Thornby’s in Tanunda – the generosity of flavour in Barossa to full bodied where you can find several generations Shiraz…and if you’re enjoying it by an of locals who know their regional open fire overlooking a winter vineyard, opulence – beef and lamb as well as game and then your palate will really sing. Barossa Shiraz is smallgoods like the back of their hand. a red wine with In a rural environment like Barossa good structure Barossa Shiraz from the Northern foraged game is also a popular and texture… Grounds works particularly well with marriage with Shiraz. Quail, hare, and that means beef that has some integrated fat for kangaroo and rabbit are readily found its preferred flavour – a well-marbled scotch fillet in the vineyard and are often cooked partner is meat. or sirloin or a standing rib roast. The in a Shiraz sauce to impart flavour and robust acid structure “cuts the fat” tenderness while venison, pheasant and cleanses the palate while the silky and guinea fowl are farmed locally tannins and plum fruit flavours marry and provide additional layers of well with the savouriness and texture flavour matching. of beef. These are of course the most obvious Medium to full-bodied Barossa Shiraz food and wine matches, but in Barossa from the Southern or Central Grounds everyday is the right day to open a works better with leaner cuts of beef Shiraz so one learns to be flexible. – fillet or undercut – as well as lamb roasts and cutlets or a loin of Berkshire Maggie Beer paté, some fresh local pork. The savoury nuances of the Apex Bakery bread, a slice or two of wine – raspberries and red cherries, Steiny’s mettwurst and a dill cucumber violets and milk chocolate – marry with or two makes a nice pruner’s lunch the finer flavours of the meat rather accompanied by a glass of vibrant than dominate. Shiraz and the local cheese industry always keeps Barossa Shiraz in mind Slow cooked meat dishes also bring out when it develops new products – the best in Barossa Shiraz, particularly winemaker favourites include the when a generous glass or two is added Barossa Valley Cheese Company’s to the pot with dishes such as coq au luscious, creamy cow’s milk Wanera or vin, beef bourguignon, osso bucco or a the sharp and bitey La Dame Goat’s slow cooked lamb shoulder. The earthy Milk cheese. The taste of Barossa Valley & Eden Valley Shiraz Barossa Valley Eden Valley Altitude Altitude 112-597m (53%<280m) 217-630m (99%<280m) Climate Climate Warm and dry during the growing season. The warm The higher the altitude results in wetter and cooler weather. conditions help build weight and fruit richness to the wines. Day time temperatures can be 2-30C cooler (night time temperatures 5-70C cooler) than the Barossa Valley. The cooler Soils conditions result in a more elegant perfumed, linear-shaped wine. Soils are very diverse ranging from the deep sandy loams to clay loams and red brown earths. Soils Mainly shallow, rocky soils. The taste of the wines Style The taste of the wines Full-bodied, opulent, rich, robust. Style Medium to full-bodied, vibrant, elegant. Colour Deep purple-red Colour Vibrant red. Aroma Blue and black fruits (dark cherry, fruitcake, plum, blackberry, Aroma mulberry, black olives) spice, chocolate, licorice. Mainly red and blue fruits (red and black cherry, raspberry, plum), violets, sage and pepper. Shape and texture Round and velvety. Firm tannins (chalky, grainy) Shape and texture moderate to strongly puckering and drying. Linear to oval, silky, savoury. Fine tannins (dusty, powdery) moderately to strong drying.

Diversity in the taste of Barossa Valley Shiraz

Southern Grounds Central Grounds Northern Grounds

Fragrant, elegant and smooth Softness and generosity Concentration and richness Wines from vineyards in the Wines from the Eastern edge of The Western Ridge around the parishes parish of Lyndoch the Barossa Valley, in the parishes of Greenock and Seppeltsfield is where, of Bethany and Krondorf. typically, you find the most powerful Altitude expressions of Barossa Valley Shiraz, 112-310m Altitude structured for ageing with black fruits 180-280m wrapped in firm muscular tannins. Climate Warm. Rainfall is higher than in Climate Altitude other parts of the Valley. Warm. In summer, cool afternoon Altitude of the flat land north of the and evening gully breezes moderate parish of Nuriootpa is around 280m. Soils the temperature, providing Sandy loams to clay loams. Altitude of the Western Ridge varies from relief for vines on hot days. 280-450m. The taste of the wines Soils Climate Sandy brown loams and Warm. Sites on the Western Ridge with Style black cracking clays. Medium-to full-bodied, generous, east facing slopes provide relief from hot afternoon sun. lush, elegant, refreshing. The taste of the wines Soils Colour Style Deep red to purple-red Soils vary but are predominantly Medium- to full-bodied, red-yellow brown loams over red clay. Aroma generous, vibrant. Shattered ironstones are found in Mild red and blue fruit with some Colour the soils that are shallower here than black fruit nuances (red cherry, Deep purple-red elsewhere. A small section of yellow raspberry, blueberry, plum) fragrant, and white sands is found in the area of violets, mint and chocolate. Aroma Kalimna. Mainly red and blue fruits with a Shape and texture touch of black fruit (red cherry, The taste of the wines Linear to oval, smooth, savoury. Fine, fruitcake, blueberry, plum), gentle tannins (satiny and powdery), perfumed, mint and chocolate. Style moderately puckering and drying. Full-bodied, opulent, concentrated, rich. Shape and texture Oval to round. Fine, supple tannins Colour (silky and dusty), moderately Deep purple-red puckering and drying. Aroma Blue and black fruits (dark cherry, blackberry, plum, black olives), dark chocolate, cocoa powder, inky, iodine. Shape and texture Round, velvety. Firm, strong, expressive tannins (chalky and grainy), strongly puckering and moderately drying. Barossa

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