Brothers-in-law Daniel Chaffey-Hartwig and Theo Engela are the latest generation of the Chaffey family to ply their vinous trade in Australia. The original Chaffey brothers (Canadian hydro engineers) were true iconoclasts. They arrived in Australia in 1886 and proceeded (along with a number of their descendants) to make an indelible mark on the Australian wine landscape.
Their handmade minimal intervention wines come from individual parcels of low yielding vineyards, spread throughout the Barossa and Eden valleys. Drawing on true old vines and complex soils, they see themselves as part parfumier - discovering delicate aromatics; part historian - preserving the purity of pristine fruit; and part mad scientist - revelling in the lost art of small batch blending.
Old vines of Eden Valley Riesling and Barossa valley Grenache and Shiraz are their building blocks... Their pillars.
Friend and vigneron Kevin Schild's grandfather and father planted these Grenache vines with cuttings taken from another old Grenache vineyard - likely some of the earliest Grenache planted in the Barossa. The vineyard is in the sandy soils between the Vine Vale and Marananga parishes
This Grenache is hand-picked starting early in the morning and sourcing from two distinct areas in the vineyard. Fermentation takes place in an open fermenters with about 1/3rd whole bunches in the ferment left to cold soak for 24 hours and natural yeasts left to do their thing. A further 6 days of maceration takes place with the combination of selected yeast. The grapes are then pressed into large format second and third use French barrels (500L Puncheons) where the wine spends only three months before being bottled unfiltered and unfined to showcase the joy of tasting this wine in the barrel hall without any laboratory / bottling line accoutrements.
An exciting perfumed aroma, bursting with fresh cranberry, anise and spice. The palate is full of crunchy red fruits with a hint of savoury complexity. Energetic and unashamedly delicious.
This could be a red for summertime drinking on its own but equally perfect for wild mushrooms, charcuterie, and dishes with some complex herbs such as tarragon.