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About The Wine
The Red Earth Child is a unique creature. It’s all about throwing out the rule book.
This vintage (as it is always a different make-up) is a blend of Tempranillo (60%), Tannat (15%), Nebbiolo (15%) and Barbera (10%).
A Spaniard, a Frenchman and two Italians walk into a bar, sounds like the start of a rubbish joke, but here the miss matched little party get along famously.
The idea being that the Red Earth Child is a snapshot in time of the Topper’s vineyard. A glimpse of the vintage and the fruit that was bared.
This receives the heaviest oak treatment of all the Topper’s wines. Getting a hefty whack of oak (24 months in total) but somehow that doesn’t get in the road. It’s the fruit that shines through, the character of the vineyard. It’s intriguing stuff.
Sure this is unconventional, but it is dead set fun to drink. Mike Bennie thought it was “Excellent” and so did we.
What It Tastes Like
Where to begin. From flowers to earth. Fruit to meat. This has a lot going on. Juicy purple berries, a kick of perky red fruits. Fair bit of grunt through the palate. Licks with spice and tacky tannin. Acid drives while fruit takes in the view. Cool stuff. One of a kind.
92 points. “Being bland and ‘getting along’ may be the order of the day, the temper of the times, for many, but New England winery Topper’s Mountain are one of Australian wine’s indi-bloody-viduals. Tempranillo, Tannat, Nebbiolo and Barbera.
The theme of this wineries’ reds is this kind of ironstone/mineral/savoury feel, which usually hooks me straight in. Medium bodied, has some raisin elements to the flavour profile, but fine melting tannin, clean rainwashed acidity, and deep savoury flavours. Dark cherry, spice, raw meat and potpourri. Dry but silky, with a barely ripe strawberry acid tang to the finish. So much interest.”
- Gary Walsh (The Wine Front)
“Red Earth Child 2012 is excellent.”
- Mike Bennie
91 points. “I love diving in to the Topper’s Mountain wines. Always interesting, always high quality, even though they don’t always work. Intrigue a go-go.
This red is a blend of Tempranillo (60%), Tannat (15%), Nebbiolo (15%) and Barbera (10%). Spain meets south of France meets Piedmont. Woah. TA 7.24 pH 3.39. 24 months in oak.
Interestingly, I’ve never really noticed overt oak in a Topper’s wine, but this looks quite caramelised. Coffeed even. I do love the suggestion of sticky, ferrous Nebbiolo tannins and tarry edges though, even if the wines framework looks a bit bony and astringent.
Still that’s selling this wine short, for there is red earth (yes, following the name) tinged fruit weight too, the tannins carrying a firm Neb stamp and the finish long.
It’s still dry, a little hard and the main richness is as much about oak as anything else, yet there is also a depth and length here that marks this as a thoughtful wine. It’s awkward and pointy, but still genuine and real. Interest is high, even though it’s not an easy drink.”
- Andrew Graham (Oz Wine Review)
This vintage Red Earth Child is a blend of Tempranillo, Nebbiolo, Barbera & Tannat. As usual, an exotic array of rose petals, mulberry, cinnamon, & dark chocolate aromas with rich, powerful flavours of old spice, boysenberry & blackcurrants nicely balanced with with an array of velvety tannins & pronounced acidity to finish. An excellent food wine! This wine won two Silver medals at the 2014 Hong Kong Internaitional Wine & Spirits Competiton, one judged with food (Peking Duck) & the other is the regular wine show lineup.
Closure: Screw Cap
Bottle Size: 750ml
Drink Until: N/A
Nestled in the relatively low-profile wine region of New England along the Great Dividing Range, this little gem of a winery is in Campbell Mattinson’s opinion “…one of NSW’s most interesting producers.”
Their vineyard producers some very ‘alternative’ stuff. From Gewurztraminer to Pinotage and an array of other wacky (and delicious) grapes, this is no gimmick but a serious exploration of what best suits their unique climate. They rightfully have amassed a huge cult following and have been admired for their ‘out of the box’ thinking by some of Australia’s most influential wine writers. These wines are as interesting as they come.
Variety: Barbera, Nebbiolo, Tannat, Tempranillo
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