The Agonist Tempranillo Shiraz

Succulent, ripe, red fruits combine with complex French and American oak to deliver a well-balanced medium to full-bodied, low-preservative wine

Blackberry, plum, cherry, toasty vanilla, and clove. Oak aromatics followed by secondary notes of leather, and Christmas spice.

Wild Mushroom Ragout or Braised Beef Ribs

Tempranillo is a variety that loves hot weather, ripens early, and tolerates low rainfall, hence, is ideally suited to its site in Currency Creek. Both the tempranillo and shiraz was sourced from one of our Certified Organic growers' blocks in Currency Creek. The vineyard sits on the well-draining slopes above the Finnis River, facing north, just east of Mount Observation. The growing season in 2017 was tricky managing vine growth with a high winter rainfall, and late season downpours in December 2016 and January 2017. Harvest as a result was later for the heat loving Tempranillo in the last week of March followed closely by Shiraz.

Each small, 2 tonne parcel was fermented separately with a combination of 4-6 pump overs each day controlling temperature and maximising extraction of colour, flavour, and tannins. Malolactic fermentation began towards the end of ferment. Once dry, each ferment parcel sat on skins for a few days before pressing off. The wine spent time in French and American puncheons for 12 months prior to bottling in September 2019.

The growing season throughout South Australia was earmarked with significant rainfall events in late September, and December 2016, and January, and February 2017. Warmer weather followed late February and March allowing for the perfect ripening for later varieties. Due to the cooler than average winter temperatures and rainfall the whole growing season was extended with our last fruit being harvested in late April. Good vineyard management and warm weather from February through to April allowed the late fruit to be harvested.