The Cutting Barossa Valley Single Vineyard Shiraz 2020
- 92
- $60
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‘100% Handpicked, crushed with 30% retained as whole bunches. The juice was cold soaked for 7 days and then inoculated and fermented in open top fermenters. The wine was pressed off skins using a basket press and transferred directly to a combination of older French oak barriques and hogsheads. Once malolactic fermentation was completed the wine was racked off gross lees and aged for 18 months before being bottled unfined and unfiltered.’
A rich, full-flavoured and complex wine which is showing a tasty mix of primary and tertiary characters: blackberry, raspberry, stewed and dried fruits, dried herbs, smoke. This is a wine that requires a bit of patience, as it definitely improves with some air, as well as by being paired with food; I had it with shepherd’s pie and the smooth, integrated tannins matched really well with the cuisine.
Brendan is a Melbourne-based writer, filmmaker, playwright and composer. Since 2013, he has been published in national and regional Australian titles such as Halliday Magazine, Gourmet Traveller Wine, Grapegrower and Winemaker, Gippslandia, Gippsland Lifestyle, Yarra Valley and Ranges and Gippsland Country Life magazines. Brendan was a finalist for 2024 Wine Communicator Awards in the 'Best Published Feature Article or Wine Column' category. He has completed the WSET Level 3 course (gaining a Distinction) and has a passion for small producers of wine, beer and spirits. He is also the co-editor of 'I'm Not a Film Star: David Bowie as Actor' for Bloomsbury Academic.
