Couple of improvements with the 2023 vintage from the 2022 Marananga Shiraz. Still hand picked but now predominantly from our R6 clone of Shiraz on their own roots from the vineyard in front of the winery. The other major change this year is using some new smaller oak cooperages that produce barrels with greater detail in a Burgundian style. In other words the oak is more integrated, extremely silky and delicious!
Still a touch of whole bunch and the rest whole berry ferment over 10-12 days. Then pressed into only French oak (20% new) where malolactic ferment occurs naturally. All the oak used is either new or from a previous vintage of Marananga Shiraz, so its a closed circle. The wine remains in oak for 18 months then is bottled unfined and unfiltered, i.e. vegan friendly!
95 points Halliday Wine Companion - Shiraz from the Curator Marananga vineyard, 8–10% whole bunch with the rest whole-berry pressed into French oak (20% new) for 18 months. Jeez, the fruit in this wine is pure. I mean bonkers pure and generous and speaking clearly of its western Barossa roots. Plum, blueberry and boysenberry, exotic spice, light bunchy amaro notes, purple floral top notes, lightly chewy, fine tannins and an expressive, vibrant swell of fruit and spice on the finish. A distinctly modern Barossa shiraz done very well indeed.
93 points Winepilot Ken Gargett - From a range of plots in their estate Marananga vineyard, fermentation includes a small portion of whole bunches. Under Diam, there were 2,100 bottles made. An opaque maroon hue with a dark red rim, the nose exhibits notes of mocha, chocolate, bay leaves, plums, dried herbs, leather and warm earth. This is slightly more savoury in style than its sibling from Seppeltsfield. There is medium to good length here, with notes of coffee grinds emerging on the palate. Good length with abundant tannins, there is plenty of room for this wine to improve over the next eight to twelve years and one can expect it to do so.
93 points The Wine Front Campbell Mattinson- This is a substantial red wine in every respect. Dense fruit, lashings of oak, big ribs of tannin. The fruit itself has a sweetness, the oak a slight rawness, but everything points towards big delivery of flavour. Plums, vanilla, cedarwood, sweet raspberries and clove notes doing the work here. It’s still very young, and a bit planky, but when it meshes it will provide much pleasure.
Couple of improvements with the 2023 vintage from the 2022 Marananga Shiraz. Still hand picked but now predominantly from our R6 clone of Shiraz on their own roots from the vineyard in front of the winery. The other major change this year is using some new smaller oak cooperages that produce barrels with greater detail in a Burgundian style. In other words the oak is more integrated, extremely silky and delicious!
Still a touch of whole bunch and the rest whole berry ferment over 10-12 days. Then pressed into only French oak (20% new) where malolactic ferment occurs naturally. All the oak used is either new or from a previous vintage of Marananga Shiraz, so its a closed circle. The wine remains in oak for 18 months then is bottled unfined and unfiltered, i.e. vegan friendly!
95 points Halliday Wine Companion - Shiraz from the Curator Marananga vineyard, 8–10% whole bunch with the rest whole-berry pressed into French oak (20% new) for 18 months. Jeez, the fruit in this wine is pure. I mean bonkers pure and generous and speaking clearly of its western Barossa roots. Plum, blueberry and boysenberry, exotic spice, light bunchy amaro notes, purple floral top notes, lightly chewy, fine tannins and an expressive, vibrant swell of fruit and spice on the finish. A distinctly modern Barossa shiraz done very well indeed.
93 points Winepilot Ken Gargett - From a range of plots in their estate Marananga vineyard, fermentation includes a small portion of whole bunches. Under Diam, there were 2,100 bottles made. An opaque maroon hue with a dark red rim, the nose exhibits notes of mocha, chocolate, bay leaves, plums, dried herbs, leather and warm earth. This is slightly more savoury in style than its sibling from Seppeltsfield. There is medium to good length here, with notes of coffee grinds emerging on the palate. Good length with abundant tannins, there is plenty of room for this wine to improve over the next eight to twelve years and one can expect it to do so.
93 points The Wine Front Campbell Mattinson- This is a substantial red wine in every respect. Dense fruit, lashings of oak, big ribs of tannin. The fruit itself has a sweetness, the oak a slight rawness, but everything points towards big delivery of flavour. Plums, vanilla, cedarwood, sweet raspberries and clove notes doing the work here. It’s still very young, and a bit planky, but when it meshes it will provide much pleasure.
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