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Greenock Creek Alices Shiraz 2019

Greenock Creek Moppa Grenache 2021

$30.00

From an east facing vineyard in the upper reaches of Moppa. The aspect is key here, as the vineyard doesn’t get baked by the afternoon sun, and is correspondingly fine. Classic grenache aromatics in the Barossan vernacular. Jubey red fruits, rosewater, Middle Eastern spices and hints of wood. Medium bodied, yes it’s hard to believe, round in shape and full of flavour. Very gentle in its way, the soft acidity providing a lovely frame and the tannins are pumice-like and soft. Super easy drinking, substantial and very rewarding. Waters Wine Co

 

The sub-region of Moppa lies at the northern most tip of the Barossa Valley’s western edge. The undulating landscape is rich with ancient stone and red/brown loams, mirroring the profile and geological diversity of our own vineyards at Marananga and Seppeltsfield. Together, these three estates now form the foundation of our winemaking masterplan.

Sourced from a single block of Grenache vines located on an east-facing slope. The thin brown loam topsoils lie over a seam of ancient marble and ironstone, producing low yields of small-berried Grenache. This produces intensely flavoured wines, typical of the Greenock Creek style. The fruit is harvested and destemmed, and fermented for 7-10 days with twice daily pump-overs. The wine is basket pressed to a combination of seasoned French and American oak hogsheads for 8 months maturation prior to bottling. A fragrant wine displaying red fruits and warm spices. On the palate, raspberry and mulberry fruits intermingle over powdery tannins. The finish if fresh and delicate. Drink now to 2028. Winemaker’s Notes

 

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Producer Profile

If there’s one producer that embodies what most of us would come to expect from the Barossa Valley, then Greenock Creek is it. For wines of scale, this has to be the benchmark address. Located on the western edge of the Barossa Valley, with vineyards in Marananga, Moppa and Seppeltsfield. With dry, almost arid conditions and a variety of soil types, the vines are naturally low yielding, with small bunches and tiny berries.

Outside of the Barossa there is little known about the sub regions and their single vineyards. Currently, like the rest of Australia, there is no vineyard classification, and the region as a whole has not promoted the differences between say a Moppa and Marananga shiraz to any great degree. All of Greenock Creek’s wines are single vineyards, Roennfeldt being the most famous. It is well worth exploring the very real differences of sub region and vineyard.

All Greenock Creek wines are made similarly, with up to two years in American oak. Oak age varies, depending on the concentration and power of the fruit. The grapes are picked very ripe, destemmed and placed in open top fermenters without being crushed. Ferments are not to exceed 22 degrees and run for two weeks or so, a long time for such a warm region. The wines are certainly more refined than in the past, but have lost none of their size or presence.

The Greenock Creek style is one of bountiful, corseted size. You have to like ’em big, there’s no getting around it. Very ripe dark fruit, hedonistic, opulent and palate staining flavour. Fine grained and lightly toasted American oak provides the framework  Wood notes are pronounced; sweet vanilla, cinnamon and coffee notes. The corset of oak is pulled tight, the more powerful the wine, the tighter it gets. Whole berry fermentation is becoming more common in Australia, particularly for aromatic reds such as Grenache and Pinot Noir. This enhances aromas, colours and maximises flavour, without extracting chewy tannins. Greenock Creek wines have gentle purring tannins and soft acidity and, as they age, a mutiny of bountiful fruit, baking spices, cigar box and polished leather.

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