Greenock Creek Alices Shiraz 2019

$45.00

Perhaps the emblematic wine of the estate, showcasing the luxurious hedonistic potential of the Barossa Valley. Impenetrable colour, with brooding aromatics of blackberry, dark plum, black cherry, chocolate, cigar box and violets. Voluminous and full bodied, subtle in a way with some teasing tertiary notes of spice, leather and minerals. I find the tannins quite soft, just holding the fruit in check, which threatens to burst out of its corset. Apart from the Barossa Valley shiraz, the Alices is the most approachable in youth. Ample, beautiful. Waters Wine Co

 

“I dare anyone to put their head into a glass of this wine and not take a sip. It oozes with seductive appeal thanks to a powerful cascade of dark fruits, from blackberry and chocolate through to cocoa and liquorice all wrapped up in a blanket of sweet oak. It’s big and bold for sure but not overdone. The palate is then full throttle with power and substance – dried figs and blackberry plus new leather and spice all well balanced with ripe, open-knit tannins before a long and hedonistic finish. So good…” – 96 Points, Wine Pilot

 

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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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