First impression was a little confusing – was this really something cobbled together from the remnants of whatever was left on the tasting bench? That was what the name suggested to me. Fortunately, not so. The remnants, referred to, are those of the ancient seabed which formed the limestone base on which sits the famous Coonawarra terra rossa soil. This seabed still contributes to the wonderful grapes grown here. This particular vineyard is from the northern ‘Glenroy’ sub-region, five kilometres north of the Coonawarra township. It was planted in the mid 1980’s. The grapes were crushed and destemmed into open top stainless fermenters. Cultured yeasts were added and the skins pumped over three times a day. Pressed into a mix of new and older oak to finish fermentation, then racked off lees and back into oak for 22 months, a mix of new (30% new) and second use French and American.
A dark opaque red. This is intense, dense and serious. Chocolate notes, black fruits, leather, cloves and black olives on the nose. The palate is supple, but there is power throughout, while at all times remaining well balanced. Fine tannins, good acidity and excellent length. A richly flavoured wine but, of course, very different to what one might think of as richly flavoured from the Barossa. It has many years ahead of it.