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Dave Geyer has an interesting take on Barossa winemaking. After working for the polar opposites in Peter Schell at Spinifex and Craig Isbel at Torbreck, he has literally seen the full spectrum the Barossa has to offer.
This is a modern Barossa red. A blend of 32% Montepulciano, 32% Petit Verdot, 32% Mataro and a splash of Grenache and Shiraz, there is nothing ‘classic’ about this wine.
But as the name suggests, this is made for easy drinking.
It’s balanced and intriguing, loaded wth personality. With 93 points from Mike Bennie and his comments that “It’s just unreal to drink, and worth tracking down.”, this is the perfect mix of the Barossa richness of flavour with modern-day freshness.
What It Tastes Like
“Sappy textured red of spice, light herbal notes, juicy berry fruitiness, succulence and wicked drinkability. Let the golf clap build to applause. Reeks of cherry/berry and Chinese five spice with some whiffs of green herbs in the mix. It’s beautifully perfumed. Ribena-like flavour profile but not overtly sweet or anything, more just saying that it’s hyper-berry-like in flavour, but acidity is up to task, brisk, cool and lightly herbal. It finishes with a chomp of tannin. It’s just unreal to drink, and worth tracking down.” Mike Bennie (The Wine Front)
** - points.** ““
- Reviewer (Publication)
Bottle Size: 750ml
About the Producer
Geyer Wine Co.
David Geyer is challenging some of the traditions of the Barossa Valley, giving a second life to some of the neglected sites across the region and playing with varieties that aren’t exactly mainstream but are all universally delicious. He makes wines as naturally as possible, always striving for drinkability and charisma in some of these unsung hero varieties of the region.
The Barossa has a big reputation. Big in every sense of the word. Known for producing blockbusting examples of impenetrable old vine Shiraz and Grenache envied by much of the world, it is a region that should be celebrated as the region that first put Australian wine on the map. Now, with a new generation of winemakers reinventing the region, there’s more than just power in the Barossa’s bag of tricks. With a move toward picking earlier and pulling back on oak maturation, there’s a fresher, more subtle side to Barossa wine which offers plenty to the modern Australian wine lover.
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