Well I live in the Barossa…
Rounded tannins and a silky mouthfeel is what you get from three years in barrel. That and a small dose of frustration. It's been 10 years since I first released this wine, with some years including small amounts of Eden valley fruit.The 2012 Kooky is 100% Ebenezer, showing all the hallmarks of red berry fruit, spice and a strong mouthfeel. I'm very happy with its roundness and structure and hope I will have a few bottles to show for it at the end of the year.
Well I live in the Barossa...It was almost twenty years ago that I first worked as the casual vintage cellarhand at a winery in the Barossa and as kooky as it may seem, the first grapes I pumped over were from the same family that now make up the backbone of my red production. While it was a hot vintage, in 2008 I vinified my small parcel of fruit on skins for only three days (usually 7-10) and allowed primary fermentation to complete in a new Radoux French hogsheads (300L). Racked off gross lees and racked only once again, after malo-lactic fermentation, the wine sat in oak for 42 months. As I choose not to filter my wine, a deposit will form in the bottle. Decanting is recommended. 450 bottles and 20 magnums filled.