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Producer: TeusnerGrape Varieties: Shiraz 100%Optimum Drinking: Within 6 yearsWine Style: Complex textured redAlcohol by Volume: 14.5%Country: Australia
A beautifully textured and structured wine made from old vine fruit from the Northern Barossa, full of warm black fruit flavours underlined by eucalyptus and chocolate.
The Riebke Shiraz is all about old vine fruit from the Northern Barossa which has incredible purity and freshness combined with length and enveloping tannins.
Established by Kym Teusner and Michael Page in 2001, Teusner’s philosophy is to produce only exceptional, affordable wines by being very selective about the fruit, which is sourced from old, well maintained vineyards in Barossa. These vineyards reliably produce balanced, complex fruit which are guided, with minimal input, into stunning wines. Kym decided to make the Righteous Shiraz because he wanted to showcase his own expression of what he considers the ultimate Barossa Valley Shiraz style...intense, powerful and long-lived.
The grapes come predominantly from Ebenezer, Northern Barossa, with a small quantity from Marananga in Western Barossa. Northern Barossa is known for its red fruit spectrum, with its cooler climate and heavier red soil that give a gentle flavour. Riebke, pronounced "Ribkee", is elevated at 200 metres above sea level, compared to the Barossa floor which is at approximately 80 metres altitude. These vineyards are selected for bright red fruit flavours and restrained characters. The vines are between 20 to 30 years of age.
The grapes were open fermented and received lots of oxygen from two daily manual pump overs. The yeasts were carefully monitored and the wine remained on its skins for five days. No pre or post-maceration took place, however oxygen was incorporated to soften the wine. Fermentation lasted for five days in stainless steel; it was then pressed through both a basket press and a pneumatic slotted screen press, providing more oxygen. The wine was then finished in tank or barrel depending on the parcel. The oak used was all old oak barrels of between 3 to 15 years old, for a period of 12 months. The wine was racked off and bottled, without fining or filtration.
Pâté and terrines, or delicious with a posh ploughman’s lunch.
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