2014 BUTCHERS BLOCK RED
VARIETY 50% SHIRAZ, 41% GRENACHE, 9% MATARO 18TH RELEASE
The Butchers Block is a traditional Barossa blend made with grapes selected from the Turkey Flat vineyards, including some from the original old vine plantings. It is a blend of Shiraz, Grenache and Mourvédre (Mataro), with the proportions of each variety varying from vintage to vintage.
Like medals at a children's sporting event, when we blend a wine we like each parcel to have recognition; its own chance to feel proud of its contribution to the team. Here, each varietal is vinified & aged individually in French oak barrels before the final blending process. Shiraz adds the generous mouthfeel, Grenache the spice and cherry-like sweetness and Mourvèdre the backbone, savoury edge and fragrance. Balance is crucial, each varietal's contribution is evident yet nothing competes for your attention.
Enjoy with: Warm, comforting meals just like Mum makes - spaghetti bolognese, braises or lamb cutlets. Or funk it up a notch with braised rabbit or hare with tomato & olives.
2014 BUTCHERS BLOCK WHITE
VARIETY 49% MARSANNE, 35% VIOGNIER, 16% ROUSSANNE 11TH RELEASE
In the Rhone valleys northerly appellation of Condrieu and Cote Rotie, Viognier is the dominant white grape variety. Creating premium wines, rich in character. Marsanne and Roussanne both hail from the village of Hermitage and are used in the regions great whites. When carefully blended together the resultant wine can be beautiful, balanced, textural and elegant.
A happy marriage of three varietals, treated individually to bring out the best in themselves & each other. To promote the textural backbone so integral to this wine we treat the Marsanne to French oak with 6 months lees stirring. Viognier remains in stainless steel, retaining freshness, bringing life & vibrancy to the palate. Roussanne finishes the blend perfectly, lifting the palate with fresh, tropical nuances.
Enjoy with: Earthy dishes of white meat or seafood, from succulent & homely roast chicken with maple-glazed sweet potato, or refined & elegant seared scallops with cauliflower purée.