Iggy

Australia boasts the largest selection of old-vine material in the world. A significant portion of this heritage is concentrated in South Australia, with the majority of old-vine Shiraz/Syrah vines being own-rooted. Approximately 113 hectares of this globally cherished variety, aged over 100 years, are situated right here in our beloved Barossa Valley. No wonder it was the abundance of these living treasures that captivated me when I first set foot into this remarkable region. Little did I know that one day I would have the honour of crafting my own wine from some of these Survivor (70+ years) and Centenarian (100+ years) vines.

Much of the credit for preserving these ancient vineyards goes to dedicated growers like Roger Maywald and their families. They tend to the land and vines with utmost respect, investing significant care into these historic 'vine gardens.'

Planted in 1926 near the Lutheran settlement of Light Pass, this vineyard rests on a small patch of medium-fertile, distinctly red, loamy clay over limestone, with some ironstone scattered across the topsoil.

There are many reasons why this has been — and still is — one of the most desired soil types for growing red grape varieties that produce structured, full-bodied wines. The flat surface makes the plot easy to work, which must have been even more helpful some 100 years ago.

Consistent, reliable yields and outstanding quality are two additional reasons why this vineyard has endured despite numerous challenges and temptations over ten decades. It seems as if every gnarly vine could tell a different story. Some look impervious to hardship, growing strong and healthy trunks from the ground up, while many can barely stand on fragile, thin, and in some cases Eutypa-affected stems. They are magnificent nonetheless — persevering through time and all unfavourable environmental events, so that we can still enjoy the precious fruit they manage to bear each year.

Technicalities

Hand-picked on March 30th. After fully destemmed, the grapes have seen a brief cold soak before the spontaneous fermentation, with punch-downs only during the 14 days of maceration. After pressing off young wine was transferred to two seasoned French oak hogsheads (300 Litre barrels) where it remained on fine lees for 30 months. Only small amounts of sulphur dioxide were occasionally added during that period. After racking out of barrels wine stayed a few weeks in stainless steel tank before bottling.

Tasting notes

A deep purple hue introduces this Barossa Valley Syrah, offering an aromatic profile that unfolds in waves. Initial notes of black currant, blueberry, and red plum give way to velvety traces of leather and tobacco. The bouquet evolves further with savory elements reminiscent of charcuterie, a subtle iodine-like fragrance, and hints of dried Mediterranean herbs. On the palate, the wine presents a salivating mouthfeel, displaying a broad spectrum of flavours. It appears dense and opulent yet remains balanced and not overwhelming. A notable freshness elevates the overall perception, suggesting beautiful natural acidity. The tannins are fittingly supportive — very much present, yet silky and well-integrated. The structure is both firm and elegant, akin to a well-tailored suit. The finish is lasting and invigorating, providing a satisfying conclusion to the tasting experience. This wine embodies the essence of a true Barossan Syrah yet offers a nuanced expression that may surprise even the most seasoned enthusiasts.