Barr Eden Estate Love Over Gold Shiraz 2018 | Eden Valley
“big and intense, with a dense framework of tannin wrapped around a core of sweet fruit. Nothing about this wine speaks of space or capaciousness, but the compact, compressed nature of the wine is also true to the place and the vintage that it came from”.
“big and intense, with a dense framework of tannin wrapped around a core of sweet fruit. Nothing about this wine speaks of space or capaciousness, but the compact, compressed nature of the wine is also true to the place and the vintage that it came from”.
“big and intense, with a dense framework of tannin wrapped around a core of sweet fruit. Nothing about this wine speaks of space or capaciousness, but the compact, compressed nature of the wine is also true to the place and the vintage that it came from”.
About Barr Eden Estate
Barr Eden Estate annually releases a series of wines branded “Love Over Gold”. The name Love Over Gold comes from this spectacular property where the vineyards have been lovingly planted over historic goldfields in Eden Valley. In March 2014 Joel Mattschoss, a renowned Barossa grape grower was fortunate enough to source a few tons of premium fruit from this long-established Eden Valley property. Through a common passion of great terroirs and premium wines, Joel showed the grapes to Pierre-Henri Morel, newly arrived in South Australia from the northern Rhône where he had been Michel Chapoutier’s right-hand man. Pierre-Henri thought the fruit profile was reminiscent of the most uplifted and complex fruit within his home region. Together, they agreed to crush and to ferment the 2014 fruit separately after a meticulous hand picking and hand destemming process. In October 2018, 1,700 days after the first berries were picked, the first wine was released from Barr Eden Estate, thus creating a new chapter for this age-worthy vineyard.
Production note
Love Over Gold comes from a 91 year old vineyard. The bunch configuration is made of a long framework and very loose clusters. Handpicked in a small 20 kg basket on 27 of March 2018, it was then diligently hand destemmed with only the very best berries selected. Ten per cent whole bunch was included in the ferment, with only perfect berries left on the rachis. The destemmed fruit was transferred into a small open topped fermenter. Gentle pigéage was performed twice daily with the natural ferment progressing at a cool 24 degrees. Once ferment was complete, and after 24 days, free run was drained to a two year old extra tight grained French puncheon.
50 dozen made
