Vineyard: The site location is mid to northern end of Eden Valley with low annual rainfall between 450 - 600ml. Vines grow in tight heavy clay soils over layers of volcanic rock. The Provenance is a superb blend of Cabernet & Shiraz grapes dry grown in the Heathvale Vineyards. The blend of these two grape varieties is also previously as Claret.
Season: Summer was also surprisingly mild with below average temperatures from southerlies off the ocean in January and only two short heat events, January and the end of February. This provided for a slow ripening period, which allowed for concentrated fruit, high colour and acidity. Rainfall leading up to vintage was above average, with the heaviest rainfall events in late January and February, which tied in well with the natural physiology of the dry-grown vines. Temperatures were mild during harvest allowing for a long window of hand picking.
Appearance: Deep brick red.
Aroma/Bouquet: Aromas of juicy plum, red cherry, mulberry, blueberry and cranberry notes. Vibrant, deep spice displays hints of liquorice and vanillin French Oak.
Palate: Intense concentrated Cabernet fruit fills the palate with rich Shiraz berries dancing around peppery spicy notes. A mouth filling wine with a savoury but elegant finish.
Food Pairing: Beef Wellington with seasonal vegetables, Sunday Lamb roast, pulled beef on a brioche bun.
Residual Sugar: NA
Production: 40 dozen (750ml)
Cellar potential: 20+ years
Winemaker: Chris Taylor/Trevor March
Vineyard: All the vineyards in the Four Corners range are assessed separately to ensure each parcel of fruit delivers its best individual expression of the Eden Valley region. The hero of this blend is the Grenache sourced from the original and ancient Hamilton vineyard near Springton. With only one tonne secured, it was blended with Shiraz from the Eden Valley region including a small parcel from Poonawatta vineyard to enable this beautiful blend.
Season: The 2012 growing season delivered mild conditions producing moderate yields. No severe weather events occurred which provided excellent growing conditions for high quality Eden Valley Shiraz and Grenache.
Wine making: 53% Grenache/47% Shiraz. All the vineyards in the Four Corners range are assessed separately to ensure each parcel of fruit delivers its best individual expression of the Eden Valley region. Wine grapes are picked and fermented separately before transferring to seasoned oak barrels and matured. The final blend delivers the Poonawatta signature Four Corner Blend.
Appearance: Deep crimson red
Aroma/Bouquet: Elegant, composed and compact, flavours of raspberry, ripe plum, cherry and some black fruits are beautifully integrated, with floral and spicy notes adding complexity.
Palate: Vibrant and fresh with luscious red fruits dominating the palate. Delicate silky tannin is balanced and supported with nuances of French oak.
Food Pairing: Fantastic with lamb dishes or a spicy Asian cuisine, Moroccan Tagine or cheese plates.
Residual Sugar: NA
Production: 100 dozen (750ml)
Cellar potential: 15+ years
Wine maker: Reid Bosworth/Andrew Holt
Vineyard: The 1880 hand planted Shiraz vines produce premium iconic fruit with heritage dating back to the first settlers. Now accredited as a Barossa Trust Mark wine, signifying a superior wine of the region.
Season: The lead-up to vintage saw an early onset of summer, with occasional thunder-storms and four heat spikes into the high 40's, through summer. Fortunately 16 ml of rain came, the first rain for six months which helped dry-grown vines through to maturity. Cool drizzly weather at the end of March nearly brought the harvest to a halt but a return to an Indian summer gave varieties a chance to develop quality fruit.
Wine making: NA
Appearance: Deep crimson with a brick red hue.
Aroma/Bouquet: Complex layers of dark berries, white and black pepper, spice and liquorice.
Palate: Lingering black fruit, with pepper seasoning. Dark chocolate and oak nuances develop into concentrated fruits with elegant tannin.
Food Pairing: Oxtail stew with orange and almond walnut crust, roast rack of pork with fennel and prunes or beef fillet and potato mash.
Residual Sugar: NA
Production: 159 dozen
Cellar potential: 15 - 20+ years
Wine maker: Reid Bosworth / Andrew Holt