Greenock Creek Barossa Valley Shiraz 2019

$30.00

From a variety of sources across the Barossa Valley and utterly unmistakeable as such. Very dark indeed, with a compote of black fruits, plum, savoury spices and black olive. Immense and impenetrable, so we decanted it and left it for an hour. Wow, beautiful and open, softly structured and despite its size, piquant and bright. Swirling fruit, unravelling with ease, smooth and finishing with coffee ground grit. Unbelievable value on offer. Waters Wine Co

Deep crimson. Attractive dark plum, blackberry fruits with espresso/ dukkha notes. Fresh supple palate with ample dark berry, apricotty, liquorice flavours, fine loose knit chalky tannins and integrated fresh acidity. Some underlying savoury notes. Drink now – 2026. 93 Points – Andrew Caillard MW, The Vintage Journal

The initially reserved nose suddenly turns charismatic with a few minutes or air, with black pepper, fresh mint and crushed blackberry booming out of the glass. On the nose, a savoury Worcestershire sauce note comes to the fore followed by black plum skin and black olive. Utterly fascinating, this is still incredibly young and could use several years to settle down. Thanks to its firm, lightly course tannins and buoyant acidity coupled with a puff pastry like layering of complex flavours, there is certainly no rush to open the bottle. Drink 2024 – 2031. 92 Points – Wine Enthusiast (USA)

Deep opaque ruby and a well pitched style for fans of chunky Barossa Shiraz with an impressive array of plum compote, chocolate, baked earth and dried spice fruits, lifted by a strong dose of sweet coconut American oak. It’s then dry and bold, packed with dense, dark fruits. Alcohol is on the high side but it absolutely fits the style. The palate is seductive and supple with layers of sweet ripe fruits well supported by supple to tannins through a finish of outstanding length. A great introduction to the Greenock Creek style. 92 Points – Angus Hughson, 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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