Spinifex Syrah 2015
In this endeavor, Schell goes to the "generally higher, cooler sites," and picks earlier than for his established bottlings. The wine - naturally fermented in a combination of stainless steel, wooden and concrete fermenters - also sees a shorter élevage than the Bête Noir, et al.
This inaugural release is cropped from high parcels in the Barossa Valley (87%) and Eden Valley (13%), where the soils are generally poor and skeletal -lightly gravely and silty sands over deeply weathered base rocks of varied origins. Vine age varies from 20 to 50 years old, and all fruit is hand harvested. On the winemaking front, it's typically hands off; natural ferments, portions of fruit are de-stemmed or retained as whole clusters varies between parcels (on average we're looking at 30% whole bunch, 70% destemmed). The wine then sits on its light lees in a mixture of old demi-muids and concrete tanks for 10 months prior to bottling without filtration.
Nose – bright red cherry leads off, followed by subtle gamey notes and red licorice and pepper
Palate – red fruits, anise, subtle gameyness and spice on the palate, all rounded out with integrated fine grained tannins.