Greenock Creek Block 3 Shiraz 2020

$45.00

From a single vineyard in the Moppa sub-region, north facing and gently sloped. The grapes are hand harvested from only the upper sections of the vineyard, where the soils are lighter and full of ironstone. Intense aromatics of cherry, plum, Middle Eastern spices, black olive, rose petals and dark chocolate. High toned fruits combine with briary notes, dried herbs, campfire, wood spice and minerals. Full bodied and thrusting, loads of acidity really driving the palate and squeezed firm tannins. Elegant hedonism. Incredible value for money, showing a cooler side of this great producer. Waters Wine Co

 

Deep opaque ruby in colour and a big step up from the Block 4 Shiraz with greater weight, complexity and fruit focus. Ripe blackberry, mulberry, chocolate truffle and vanilla bean oak provide a strong start with a hedonistic richness and appeal. The palate is then dense with mouth filling dark fruits, in the tarry liquorice spectrum; a rich mid palate in support before continuing on to a long, broad finish with a nice little touch of balanced fresh acidity to finish. A firmish edge to tannins shows this wine has plenty in the tank to enjoy over the medium term. 94 Points – Angus Hughson, Wine Pilot

Deep crimson. Fragrant blackberry, raspberry aromas with herb garden, liquorice notes. Well concentrated and vigorous style with abundant ripe black and red fruits, persistent fine graphite/ al dente tannins and some marzipan/ liquorice notes. Finishes chocolaty firm with herb notes. Heat and dust. 92 Points – Andrew Caillard MW, The Vintage Journal

 

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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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