The Renegade combines three Spanish varieties of Grenache, Mataro, and Graciano, with the 2012 vintage delivering excellent conditions for these late ripening varieties.
This is a fruity number and a true expression of the Spanish varieties that thrive in the Barossa’s warm climate. In 2009, we were looking for a vibrant fruit-driven wine, and after hours of tasting at the blending table, we discovered a mix that brought together the brightness of Grenache, the power of Mataro and the X-factor of Graciano. This was a truly unique blend that stood out from the rest.
The 2013 vintage was a beauty, and offered some great growing and ripening conditions for the fruit. The Graciano variety is a recent addition to the Barossa Valley with less then a handful of small plantings. It's an exciting blend with a brightness and flare guaranteed to get the conversation going.
Hand Pump overs –Basket pressed – Hand plunged
Maturation – 8 months in 2nd and 3rd fill French Oak Hogshead and Barrique Barrels.
Cases Produced – 180
Phil Reedman MW on Eddies 2013 Old Vine Shiraz
Eddies Old Vines 2013
There’s some serious old vine cred in this bottle; vines dating back to 1912! The colour says it all to me: it’s that pitch black with a purple hue that says ‘concentration and youthfulness’. Youthfulness of wine that is, not vine. Low yields, respectful winemaking; it’s there in the glass to see and taste. Cocoa, hazel nuts, toast and cloves with berries on the aromas. The riotous palate has all of those and more. Cherries and damson swaddle the tannins. You could drink this now but it’s plain to see that ten years in the cellar is going to see this wine blossom.
An aromatic and intriguing blend of Grenache, Mataro and Graciano, it has bright and lively aromas of spicy red fruits, raspberry and bubblegum. Fresh red current and cherry fruit, lively acidity, fine tannin and complex lingering spicy flavours give this wine immediate appeal and great compatibility with Indian and Asian cuisine.
- Serve at 14 degrees Celcius for optimal flavour
- Decant or open 30 minutes before serving to open up aromas and soften the tannins.