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

The ferments were carefully monitored

dark red/blue fruit aromas

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

Here the topsoil is a clayey-sandy silt over tuffeau limestone

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.