The Winemaker's Selection was introduced to allow experimentation and special parcels of fruit to remain separate so that they can show their true colours.
The vineyard this wine is produced from was planted around 1930, and is a true testament to the rich history and heritage of the Barossa. The palate is soft and textural with flavours of plush red fruits cured with spices. This is underpinned by savoury tannins and finishes with a cleansing wet stone minerality.
|Peak Drinking||Now - 2022|
|4 1/2 Stars||Katie Spain|
|92+ points||Campbell Mattinson|
|Bronze||2018 Royal Brisbane Wine Show|
"...The grenache was hand-plucked from a 1930s vineyard and winemaker Alex Mackenzie has done the old Tanunda vines justice. It's a wild little number - beautifully fruity on the nose (think wild strawberries and raspberries) followed by a lush mouthful of red fruit, spice, and a $35 chalky finish."
"I’m tempted to call this beefy given the volume and weight of flavour – it’s certainly not ethereal – but the truth is that it’s well mannered and neat. Red licorice, dark soil, sweet spice and plum flavours churn attractively through the palate, the finish then lifted by rust and cedar-smoke characters. It’s more-than-handy now, and it will mature positively."
The wine has lifted aromatics reminiscent of wild strawberries and raspberries, complemented with a touch of rose petals.
The palate is lush and textural with a supple mouthfeel, offering flavours of primary red fruits, confected musk and a hint of Chinese five-spice.
Just one hour’s drive from South Australia’s capital, Adelaide, lies its gourmet capital (and wine Mecca), Barossa. One of the country’s most beautiful and historic wine regions, Barossa is a magnet for lovers of fine food and wine. Its classic Mediterranean climate, and free-draining red brown soils, makes the region ideal for growing grapes. Barossa produces excellent Shiraz, Cabernet, Grenache, Mourvèdre, Riesling and Semillon.
In 2016/2017, an above average rainfall during winter and early spring set the vines up for a good season. On the whole, conditions were cool with periodic rain events leading to canopies with thick vegetation and later than average ripening dates. This allowed the Grenache ample time on the vine to ripen to its full flavour potential, resulting in excellent quality fruit being harvested.
Alex started as 10th Winemaker at Saltram in 2017, however his first connection with Saltram was in 2001, working alongside the 8th maker, Nigel Dolan. Alex brings with him over fifteen years of winemaking experience and a great love of the Barossa. His style is down to earth – allowing the season and dirt to speak for themselves – keeping winemaking simple to enable a pure expression of Barossa fruit, as is the Saltram tradition.