Shiraz Viognier McLaren Vale South Australia
The vineyards and bushland which surround d'Arenberg winery are home to the native black and white kookaburra, famous for its distinctive laughing call. Much to the amusement of the winemaker's family, Chester Osborn's daughters, Alicia and Ruby, named their two wild pet kookaburras the laughing magpies. A good branding for McLaren Vale's first ever combination of the black Shiraz grape with the sweetly perfumed white Viognier. Declassified parcels of the icon Dead Arm Shiraz are assembled into the final Magpie mix.
Very concentrated ripe bunches of Shiraz and Viognier are gently crushed into the patented Demoisy open mouthed, rubber toothed crusher, then co-fermented together in good old fashioned headed down open fermenters, where they are treated to a traditional foot treading by wader clad feet. After a fortnight the musts are gently basket pressed through an ancient 19th Century Coq & Bromley and Tregoning press, followed by a transfer to a selection of French and American oak barriques for completion of ferments and maturation. Offcuts of Dead Arm Shiraz are selected from oak and included into the assemblage to balance the level of Viognier in the final Magpie.
Very dark crimson hue. Intense aromas, a floral mix of peach stone, jasmine and cranberry over dark maraschino cherries, star anise and spiced fruit cake. The palate is fully flavoured with ripe juicy soft mouthfilling flavours suggesting beetroot juice, blueberries, blackcurrant and red cherries with herbaceous edges that keep the palate in check. Oak is showing lovely cedary notes which compliment the fragrant, silky mineral tannins.