The desire to experiment in the Mediterranean red blend territory, but not follow the established GSM/MSG/SGM path, led to some left field thinking about what may constitute a red fruit-centric medium-bodied style. Armed with access to a few obscure (by Australian standards) varieties and an intangible feeling for the aroma, flavour and texture profile that was desired, and so a new project was born. The Iberian brings together seven varieties that are mainstays or blending components with a historical origin on the Iberian Peninsula that covers Spain, Portugal and the Southern Roussillon of France. A thoroughly enjoyable trial and error blending process settled on an assemblage of Tempranillo (34%), Monastrell (20%), Syrah (18%), Touriga Nacional (10%), Garnacha (8%), Carignan (4%), Cinsault (4%) and Malbec (3%).
Fruit was fermented for two weeks on skins using natural yeasts. Maturation in 20% new French oak puncheons and 80% used French oak provides a subtle hint of oak support whilst allowing the primary fruit characters unhindered expression. The use of selected French cooperages (Seguin-Moreau, Nadalie, Marsannay, Dargaud & Jaegle) in a mix of puncheons, hogsheads and barriques provides complexity, integration and harmony with our intended style. Two rackings and regular topping are the only time the wine is disturbed post malo with 24 months spent in wood. Bottling date is determined when the tannin and oak balance feel right, with a further 6 months spent in bottle prior to release. The traditional approach used to make The Iberian precludes the use of the additives and fining agents such as tannins, enzymes, egg, fish or milk products. Bottled unfined and unfiltered in November of 2015.
Deep garnet red in colour. Perfumed aromas of bergamot, raspberry and fragrant spice is supported by subtle savoury cedar nuances. A softly textured palate dovetails into black cherry flavours intermingled with fruit pastille, Turkish Delight and game nuances. A long length of finish is supported by layers of fine tannins and a refreshing acid backbone. Drink now to 2025. 270 cases made.
Alcohol – 14.3% by volume Residual sugar – <1.0 g/L
Total Acidity – 6.7 g/L Volatile Acidity – 0.60 g/L
pH – 3.55 Sulphur Dioxide – 92 mg/L Total; 33 mg/L Free