* Please note that because there is limited stock of this wine it is not subject to any further discount.
The grapes are sourced from the coolest section of the Adelaide Hills, planted at a steep 550 metres above sea level. Soils are composed primarily of fractured rocky ironstone with quartz deposits throughout, and vines average 14 years of age.
The grapes are handpicked at dawn and basket pressed with full solids straight to seven seasoned barriques and one new oak puncheon. The must undergoes alcoholic fermentation with indigenous yeasts, and weekly batonnage for 24 weeks. Malolactic fermentation is blocked. The wine is settled by gravity and carefully racked before bottling.
Notes on the producer
Taras and Amber Ochota's story began in 2000 when they decided to make wine in their native South Australia. They focused on Grenache and Syrah, searching for exceptional old vineyard sites in Mclaren Vale and the Barossa Valley to create juicy, small-batch, single-vineyard wines. They took a holistic approach in the vineyard, inspired by small biodynamic producers they met in the south of France. Their hands-off, minimum-intervention approach to winemaking involved using indigenous yeasts for fermentation, whole-bunch pressing the whites, and whole-bunch fermentation with longer maceration for the reds. The resulting wines were mouthwatering, with a compelling energy and nervous tension.
Sadly, Taras Ochota passed away in 2020, but his wife Amber and the Ochota team continue to honor his legacy by continuing their commitment to quality and their holistic approach to winemaking. They still farm interesting old plots in the Adelaide Hills, using minimal sulfur and aging their wines in old French oak. The wines remain delicious and compelling, a testament to Taras's talent and vision.