Battle of Bosworth McLaren Vale
Battle of Bosworth was established in 2001 by Joch Bosworth and Louise Hemsley-Smith. The wines take their name from the original Battle of Bosworth, fought on Bosworth Field, Leicestershire, England in 1485. The roots of the Bosworth family’s battle were planted in the early 1850’s with their first vineyard in McLaren Vale. The modern day Battle of Bosworth saw the conversion of ‘Edgehill’ vineyard to organic viticulture by Joch Bosworth in 1995.
Joch and Louise have been growing their grapes organically for 21 years this year. Joch's vision saw him convert 24 acres of vines to organic viticulture in 1995. In 1999 they gained their
organic certification from ACO P/L (Australian Certified Organic). This process represented a big leap of faith in many regards, not least because in those days 'organic' was not the buzzword it is today. Their vineyards were the first in McLaren Vale to achieve organic certification, too, and they were the very first winery to release an organic wine. Hats off, Joch.
SHIRAZ 2021
VINTAGE
We had terrific winter and spring rains leading up to vintage 2017, a marked contrast to the previous year, proving once again if proof were needed, that every vintage is different. We had a cool early part to spring too, combined with the spring rain. Flowering was about 3 weeks later than the previous year which of course meant that vintage was 3 weeks later than normal, or as some old locals said sagely, back to the old normal. There was a very long and slow ripening period which is terrific for allowing grapes to develop their flavours. We had a pretty dry February March and April, once the spring rains finished in mid-January. Overall a late vintage with some incredibly promising reds and outstanding whites.
WINEMAKING
Steady as she goes on the winemaking front: same, same every year with maybe a tweak of the oak regime (more barrels from one cooper than the other, a bit more toast, a bit less). So; every year once the Shiraz is flavour and sugar ripe it is picked, crushed and fermented in small open vessels and has ‘pump overs’ twice or three times daily. Once almost finished fermentation the juice/ wine is pumped into barrel (about 30% new barrels every year, the balance older oak – all French, although sometimes an American oak barrel is used) and finishes the ferment in there. That’s it really. A few ‘rack and returns’ (where the wine is pumped out of the barrel, the barrel cleaned and then the wine returned to barrel) occurs during the 14 month maturation then the wine is bottled without filtering or fining. Done. We do also use a small component of cordon-cut, vine dried Shiraz (which is used to make the ‘White Boar’), which we add to the blend just before bottling. It’s part of our Bosworth Shiraz ‘recipe’ and we’ve been doing it since we started making the Bozzie Shiraz.
TASTING NOTES
On the nose red and blue fruits with spice. A full-bodied wine, but fine at the same time, with a long even finish and lovely fine tannins. A fresh, rounded and balanced palate – mid-weight, with great persistence of flavour. Overall a balanced flavourful wine, genuine and stylish. An all round classic Bosworth McLaren Vale Shiraz.
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