Thistledown Wine Company
Thistledown is the vision of Master of Wine, Giles Cooke. Working with Grenache growers in unique sites across Barossa Valley, McLaren Vale and Riverland, Giles makes elegant, fine, aromatic reds. Choosing to focus on the Grenache grape shows the belief Giles has in this special variety. Thistledown Grenaches are made in small quantities in the Adelaide Hills.
'The Vagabond' Grenache
Although we might be somewhat deluded in our belief that the world is just about to wake up to the delights of Grenache, our extensive travels throughout The Rhône and in Spain convinced us that with low yields and meticulous fruit sourcing, Grenache makes world class wine.
We're convinced that, of all of the regions of Australia, the greatest potential for greatness is in the McLaren Vale.We therefore set about finding unique plots throughout the region, looking for specific soil formations that would embue the Vagabond with finesse, varietal purity and texture.
Tasting
Sourced from three remarkable sites in the famed Blewitt Springs sub-region of McLaren Vale, this wine possesses a beautifully complex, aromatic nose of violets, wild cherry, rosemary and warming spice. The palate is energetic yet polished and smooth with vibrant cherry, spice, wild strawberry and liquorice on the palate. Medium bodied but multi-layered and textural with a very long, aromatic finish.
Suitable for vegetarians and vegans.
Viticulture
As we like to pick ‘on the way up’ our season began quickly with several varieties ripening at once but then progressed nicely, with the ability to pick when it suited given the settled weather.
Winemaking
From 3 separate, old, dry grown, bush trained vineyards in Blewitt Spring, planted in deep sands with some ironstone. The fruit was hand picked, 68% was wild fermented in a concrete pyramid which had layers of whole bunch and crushed fruit. This ferment had no mechanical extraction. The balance was wild fermented in an open fermenter with 35% whole bunches, hand plunged twice daily. This portion was aged in puncheons while the pyramid fermented was pressed back to a concrete egg and oak puncheons for maturation.
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