Spinifex Old Vine Mataro 2012 pierre-amadieu The ferments were carefully monitored

The ferments were carefully monitored

appealing and

while we have been waiting

The fermentations are in stainless steel and the elevage continues for about six months before bottling in the spring following harvest

and so is designed to be served straight-up (at about -10 degrees)

Spinifex Old Vine Mataro 2012 pierre-amadieu The ferments were carefully monitoredNot to be confused with the Old Vine Moculta Single Vineyard releases from the same year, this wine was sourced from a selection of 90 year old Barossa Mataro rooted in the Lights Pass sub region between Angaston and Nuriootpa. Fermented naturally, the wine spent a total of three weeks on skins before 16 months in old French oak, and then a stretch in stainless steel to freshen the wine up.