Ever since historic Scots, James Busby and John MacArthur founded the Australian wine industry in the early 19th century, the relationship between Scotland and Australia has been an enduring one. Guardians of this long history, Thistledown Wine Co. continues the tradition of Scottish ingenuity and great Australian wine. From their small-batch winery in the idyllic Adelaide Hills, South Australia, they work with pristine fruit sourced from iconic vineyard sites. Giles Cooke MW and Fergal Tynan MW, with the helping hand of Peter Leske, craft lithe, energetic wines that illustrate the benefits of great sites and intelligent, low-intervention winemaking. Giles and Fergal share a particular passion for Grenache and, in ever more detail, Thistledown continue to unpick the rich patchwork of South Australian Grenache, reassembling it in their own inimitable style. This unique blend of superb fruit sources and experience in both the New and the Old Worlds helps craft wine of subtlety, texture and detail, wines perfectly suited to complement rather than overwhelm fine food.
From a single vineyard in Blewitt Spring, 70 year old, dry grown, bush vines planted in deep sands with some ironstone
The fruit was hand picked, 20% whole bunch, the balance gently crushed to retain whole berries and then cold soaked for 5 days prior to fermentation. Twice daily hand plunging during fermentation was followed by gentle pressing before running to 500 litre puncheons. 20% new French oak was used, with the balance being made up of used French. A savage selection was made after 6 months ageing with the selection exhibiting pure, lifted raspberry and savoury strawberry fruit coupled with subtle spices and a creamy texture.
A beautifully balanced this is an unusually elegant take on Grenache with an almost Pinot like delicacy, the wine is violet scented with bright red fruit on the palate, subtle savoury oak and a warm silky finish.
Pair with North African influenced foods, jamon and game.