‘’Single-vineyard syrah, 1926-planted vines in the Light Pass subregion, matured 24 months in seasoned French oak barriques. Aromas of macerated satsuma plum, blackberry and black cherry fruits cut with hints of baking spice, citrus blossom, tobacco leaf, bouquet garni, dark chocolate, sage and charcuterie. For all its complex, finegravelly tannined depth, there is a real sense of freshness to the wine and a lovely sinewy, textured draw on the finish.95pts.”
Dave Brookes, Halliday Wine Companion
“Barossa is a place like no other, and we, who call it a ‘workplace’, are the lucky ones. Especially when it comes
to old vines. This beloved region has through the years managed to preserve some of the oldest vineyards on
the planet that are still being looked after with respect and tender loving care. They truly are living treasures.
In 2021 I was fortunate enough to be given a chance to make wine from one of these old survivor vineyards
planted in 1926. Situated nearby historic hamlet of Light Pass, on a small patch of distinct ‘terra rossa’ soil,
these days in custody of Roger Maywald. Needless to say, I felt the pressure to do this precious block of land
justice and create a wine that possesses all the eclectic characteristics of the old site, as well as adding that
small bit of ‘here and now’, finished off with a smidgen of my own personal fingerprint, of course.
The season 2020/2021, or as many call it ‘vintage of the decade’, was prolonged and mild, which is somewhat
rare for Barossa these days, yet very much welcomed. Perfectly ripe fruit was picked by hand on 17th of March
and let rest for a day before fully destemmed grapes were put in a fermenting open top vat for a short cold
soak. Upon onset of spontaneous fermentation with endemic yeast cap was plunged twice a day with a few
pump-overs midway through the fermentation. After 12 days skins were pressed off, wine settled overnight,
and then transferred to seasoned 4 French oak barriques, one of them used once before. Young wine went
through malolactic fermentation naturally and remained maturing in barrels for 2 years without racking
before being transferred to a stainless-steel tank for another few months. Bottled in February 2024 under
Amorim Xpür cork with minimal sulphur dioxide added. No fining, no filtration. 1008 bottles produced, 12
magnums. 14.5% Alc.” Igor Kucic
