Pontifex Barossa Valley GSM 2018 (Australia)

Description

Cherry, Oak, Plum

"Beautifully ripe and delightfully perfumed showing sweet plum, raspberry, violet, cake spice and subtle oak nuances, leading to a succulent palate that’s plump and mouthfilling. Wonderfully composed and styled with delectable flavours, finishing silky and satisfying. At its best: now to 2028" Sam Kim, Wine Orbit

"This small production outfit specialises in these three varieties and, in this wine, they have harmonised into a thoroughly beautiful expression of what the Barossa does so well. Aromatic red fruits over slightly darker shiraz. There is structure and purpose yet there is softness and suppleness contributing to a balanced and thoroughly drinkable, smooth wine. Drink: 2022 - 2029" Ray Jordan, Wine Pilot

"The world simply cannot have too many small, quality wine producers in the Barossa Valley and Pontifex is another to fit the bill. Deep maroon in colour with pleasing aromas of roast meats, tobacco leaf, dry herbs, raspberries and plums. This is slightly attractively rustic and appealingly flavoured. The palate moves more to dark fruits and mushrooms. Very good length here with fine tannins making this a delicious blend, worth chasing. Drink: 2022 - 2027" Ken Garret, Wine Pilot

Vivid red in colour. Youthful primary fruit of dark cherry, plum, raspberry with brambly spice notes filling out the expressive nose. A mid-weight palate is bright with generous rich fruits of dark cherry, plum and raspberry with dry dusty tannins on the finish. Hints of French oak cedar and spice round out the palate.

A dry winter and spring restricted vine vigour leading into vintage with small crops yielding intense flavours and aromas. Vintage went according to plan with warm to hot conditions with no rain meaning that conditions were perfect for picking the fruit at it's optimum. The wines immediately showed a depth of colour and expressions of fruit that the Barossa Valley is synonymous with.

Fermentation of the three varieties occurred separately in 4 and 6-tonne open-top fermenters. Each batch had a fermentation period of 7 days with hand pump-overs twice daily to extract colour, tannin and flavour. The Shiraz had a proportion of whole bunch in the fermenter to add texture, tannin and fruit flavours to the final wine. The batches were individually pressed off and left to mature in second and third use French oak barrels for a period of 20 months prior to blending. The varietal wines were carefully blended with the final components being 60% Grenache, 30% Shiraz and 10% Mourvedre. The wine had minimal fining and filtration prior to bottling.

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