We are experimenting at Magpie Estate ! This is our take on a 'natural' wine. Effectively other than a small touch of sulphur at bottling we have done little other than let this ferment naturally, rack it once after malolactic fermentation, and then again before bottling. Nothing added, just a very coarse (as in gentle) filtration.
It's officially low sulphur at just 26mg/l. Wines with less than 50mg/l are generally regarded as low sulphur and in fact many of the Magpie wines fit this criteria.
Grapes harvested from 3 vineyards in the Barossa, mostly in the Western Ridge and Gomersal sub-regions.
All co-fermented, around 30% of the grapes were whole bunch, all wild (natural) yeast fermentation. 90% fermented in tank, 10% in old barrels.
It's a beautifully pure, almost floral expression of Grenache. Lovely served cool. Red berries, flowers, white pepper and other spices on the crunchy.
Crunchy raspberry, cherry and sarsaparilla on the palate, pepper spice, a hint of dried herb with a lovely vibrant crunchy character.
Best enjoyed whilst youthful - also a versatile food wine.
A lovely perfumed nose followed up on the palate with ripe flavours of zesty fruit and a full
long finish. Fresh, clean vibrant wine.