All wines over $25 per bottle will be vintage specific. In the case the listed vintage is out of stock, we will inform you via email for approval to go ahead.
About This Wine
Adelina's Shiraz/Mataro (70:30) is 100% sourced from Springfarm, Clare Valley with the Shiraz being mostly Adelina Estate fruit blended with some grapes from the Aberfeldy vineyard (now run by Jim McDowell and Anne Brown), and the Mataro being drawn from the mature Ashton vineyard "just up the road". From vines that have been planted predominantly between 1890 and 1930, these sites share red sandy soils on a clay base with some slate and limestone as well. Elevation varies between 400-460 meters. All up, an imposing 60%-70% of this wine comes off vines with an age of around 100 years! Production-wise it's Adelina's usual routine; all fruit is handpicked and destemmed mostly into open fermenters, with a portion fermented in Col's Italian, unlined concrete vats. The Shiraz/Mataro wine is matured principally in concrete tank and seasoned large format French oak. This is just a fabulous wine and at a ridiculous value. The notes below nail it, though possibly don’t capture the wonderful finesse that is on offer. Don’t hesitate.
The Wine Front – “Wonderful wine. Boysenberry, hazelnuts, charcuterie and charred sticks, chocolate and spice, and no doubt many other things. Medium bodied, assertive but beautiful crushed rock tannin, cool ‘minerally’ acidity, a spray of dried herb perfume through vivacious purple and blue fruits. Finish is chompy, tasty and long. Here’s a wine!” 95 points, Gary Walsh, winefront.com.au
Jancis Robinson – “A blend of 70% Shiraz and 30% Mataro (Mourvèdre), sourced from both Adelina's own vineyards and nearby sites. This is the most immediately expressive and vibrant of the three reds when first opened and poured, redolent of damp black earth and hints of iodine and graphite – characters often found in the red wines of Adelina's famous neighbour Wendouree. With air and time, the various flavour components mellowed and gave way to glossy black fruit.” Max Allen, jancisrobinson.com