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Producer: Some Young PunksGrape Varieties: Shiraz 85%, Mataro 15%Optimum Drinking: Within 5 yearsWine Style: Expressive red with dark fruitsAlcohol by Volume: 14.5%Closure: ScrewcapCountry: Australia
Expressive notes of musk, violets and charcuterie meats. The palate is dense with black fruits, a little quince and juniper spice.
Some Young Punks epitomise the best of New Australia. The punks consist of Col McBryde (voted Australia's Young Gun Winemaker of the Year), Jen Gardner (self confessed nerdy yeast expert) and thirdly Nic Bourke. Like most of the new breed of interesting, young winemakers in Australia they aren't moved by porty Shiraz and seek instead a sense of place and restraint, the wines influenced by the best of the Old and New World. Col McBryde is as unimpressed by flash-in-the-pan medal-winners that are short on provenance as he is by being hide-bound to the Old World, and carves his own niche. Yet being media savvy and having a sense of humour allows this ironically quietly-spoken but earnest bunch to market themselves outrageously and to bring a fresh approach to labelling. Expect to see reasonably alarming labels sported by increasingly interesting and wholly unique wines. Grapes are carefully monitored and purchased locally.
In The Vineyard
Naked is from 6 specifically different sites in McLaren Vale (GI), as such the soil profiles are highly varied, from black cracking clays to sandy loams, giving the wine complexity. The most common form of trellis is VSP amongst the vineyards and all areas are farmed conventionally.
In The Winery
The winemaking is relatively straight-forward if not contemporary; de-stemmed/crushed fruit, inoculated and caps managed via pump over. Ferments are inoculated and total maceration time is 7 days on skins. Post ferment the wine is pressed to stainless for malo, post malo 60% was racked to barrique (all neutral) and 40% racked to stainless steel for maturation. About 15 months in oak/stainless before blending and bottling.
Try with hoisin sauce-smothered duck, maple syrup stuck chicken wings and spicy lamb curries
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