Mataro

Summary: Of the many dark stories from these troubled times none is more notorious than that of convict Francis Morgan, who was executed on Pinchgut island and his skeleton then left to hang for four years. According to folklore, knowing his fate, Morgan told the hangman he was consoled by what would be his magnificent view of the harbour. Today we’re still obsessed with rum but “harbour views to die for” luckily has quite a different meaning

Tasting Note: Rich and indulgent, this chocolate-infused Tawny harmonises velvety milk chocolate, toffee, and vanilla with the deep, barrel-aged complexity of the wine. Enticing aromas of creamy cocoa, toasted hazelnut, and caramelized sugar rise from the glass, leading into a smooth, full-bodied palate. Each sip reveals layers of milk chocolate truffle, buttery toffee, and oak laced with a hint of rum, offering depth and warmth. The finish is long and lingering, leaving behind delicate notes of cocoa, caramel, and roasted almond.

Summary: Of the many dark stories from these troubled times none is more notorious than that of convict Francis Morgan, who was executed on Pinchgut island and his skeleton then left to hang for four years. According to folklore, knowing his fate, Morgan told the hangman he was consoled by what would be his magnificent view of the harbour. Today we’re still obsessed with rum but “harbour views to die for” luckily has quite a different meaning

Tasting Note: A bold twist on the dark-hearted Pinchgut, this cinnamon-infused spiced rum ignites the senses with intensity, warmth, and intrigue. Aromas of cinnamon sticks, clove, and burnt orange rise from the glass, layered with rich vanilla and caramelised brown sugar. The palate is full and refined, revealing waves of maple, toffee, and nutmeg, all carried by the fiery warmth of cinnamon spice. Mid-palate complexity deepens with oak char and dried fruit, leading to a long, smouldering finish of dark treacle, toasted vanilla, and lingering spice. A fiery indulgence with a bold edge.

Summary: For a small winemaker, Woods Crampton has achieved a lot in a small amount of time. Part of the Barossa new wave, Woods Crampton make contemporary wines, balancing character, complexity and freshness, a world away from the fruit bombs of the past. The Woods Crampton Black Label range are single vineyard wines made in small volumes. Where we started and In many ways the core of the brand. 

 

Vineyard: Sourced exclusively from the Marschall vineyard, a eighty year old organic and dry-grown vineyard, planted on its own rootstocks to clones unknown, in the Vine Vale district. The loose sandy soils reflect sunlight and are well suited to Mataro.

 

Winemaking: Made using Burgundian techniques and a “hands-off” philosophy. The fruit is hand-picked and sorted before a cold-soak for five days at seven degrees. The fruit is primarily de-stemmed and split into small one and two-tonne fermenters with around fifteen percent whole bunches laid across the bottom. Hand plunged twice daily and allowed to ferment totally dry before pressing in a very old very gentle pneumatic press and racking to old large format oak (four hundred and eighty litre). Not racked or stirred for 15 months. Bottled without fining and minimal sulphur addition.  

 

2017 Vintage: Winter and Spring of 2016 was much wetter than usual lifting the soil moisture levels for the region. December, January and February were all cooler than usual which prolonged the ripening period by 2-3 weeks. The slower ripening for the berries ensured a greater accumulation of complex character development that winemakers are often lauding in the better years. The fruit reached optimal flavour and tannin ripeness and will contribute to making very good wines.

 

Tasting Note: The nose is dark and ripe, unveiling with time aromas of dark berry fruit, blueberry, kirsch and mince pie spice. The palate is supple and intense with licorice and dark fruit flavours wrapped in savoury spice and framed by fine tannins. The opulent fruit is balanced well by stalky whole bunch complexity and beautifully fine tannins. Pair it with a steak with mushroom sauce.