Syrah
Price range: $75.00 through $450.00 inc. GST
Exuberant and plush at first, yet deep and complex a second later. Violets and darker fruits such as blackberries and blueberries are at play here, perfectly matched with seasonal freshness and a touch of earthiness. Cooler, longer season traits show in the good level of acidity and the dense ruby colour, all thanks to the greater diurnal temperature range this year. Tannins are polished and fine, almost velvety, with a long, persistent, mouthwatering finish. Elegant yet firm in presence; some might call it a “fist in a velvet glove.” Unmistakably Barossa, yet evidently different. Double decanting at least two hours before enjoying is highly recommended.
I’ve got a soft spot for Lyndoch, the southern tip of the Barossa. Timna and I lived in this small town for a while and thoroughly enjoyed the gifts of a majestic, generous fig tree in the backyard. This house sits just on the other side of the new housing development, overlooking the vineyard. It’s a special block, grown organically, which, in my modest opinion, should be a no brainer in a region with some of the lowest disease and pest pressure in the world. When you combine an impressive patch of bony red dirt with a skilled, progressive, like minded vineyard manager who also happens to be an old mate, the foundation for something fruitful is laid. I’ve known Simon Gilgen since I first set foot in the Barossa, when we both worked for Sons of Eden, but I must say it was our mutual taste in music that truly sealed the friendship. Sometimes the stars line up perfectly, and in this case, it feels as though every box is ticked. At least for me, they are. This is the first vintage from this block, and if I may say so, it is a more than worthy successor to the 2020 Lyndoch, despite seasonal differences.
On a gentle north facing slope with east–west running rows, situated in Lyndoch (not far from the winery) at 200 metres above sea level, this block is farmed organically. A nitrogen fixing cover crop is making a significant difference to quality, and the thick berry skins are incredibly rich in goodness. Grapes were picked on 10th April, fully destemmed, and left to cold soak for a few days before the onset of spontaneous fermentation. Traditional cap management, punch downs twice daily, was used, with a cool fermentation kept below 26°C. After 16 days on skins, the wine was gently pressed off. Following an overnight settling, the young wine was transferred to seasoned French oak barrels (around 5% new), where it underwent natural malolactic fermentation. After 32 months, the wine was assembled and left to settle in stainless steel for a few months before bottling in March 2026.
830 bottles produced, 12 magnums.
No fining or filtration. Minimal sulphur dioxide added.
Alcohol Vol. (%): 14.5%
Closure: Amorim Qork Xpür
