Named for the moon on the day of harvest from a highly-prized biodynamic vineyard, the fruit was in peak condition, full of ripe flavours and enjoyed a languorous fermentation. Blood red in the glass. Traditional Rhône characteristics of mulberry and oyster shell with a white-pepper tang. Toothy tannins round out this classic, Old World Syrah. It wants very much to find itself next to roast duck.
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Ripe and fine. The classic Chardonnay preface with buttered toast and fresh cashews on the nose. On the palate, think white peach juice running done your chin. An elegant, rounded wine with stunning length. A bit of a rockstar performer for this year’s vintage.
100% Kenton Valley Chardonnay, wild yeasts, nine months bâttonage, 12 months in 10% new French oak.
Glinting like a golden beach bathed in late-afternoon sun, the nose on this wine is surprisingly musky, rustic and – dare we say – ‘red’. The aromas evoke a firm cheese spiked with peppercorns or a young sopressa. The palate is quinine-tangy, lemon pith and almost saline with an enticing tannic backbone of young rosemary. Juicy pear fruits to taste. An uncommonly complete and complex white.
100% Lobethal Savagnin, wild yeasts, nine months bâttonage, 12 months in 100% neutral French oak.
Custard cream with a green-apple bite. The last of the fruit to come off the vine followed by a luxuriously gentle fermentation has resulted in confectionary flavours atop a firm acidic plinth – pure pear drops. This is a wine that will lend itself exceedingly well to sumptuous, exotic dishes – Chinese sausage or fragrant Thai chicken rice would fit the bill.
100% Lenswood Pinot Gris, 100% concrete ‘egg’ fermenter, wild yeasts, unfined.
Intensely aromatic with a fair whack of green hops and hippy weeds. A full palate of fresh, new young plums and mulberries with a generous sprinkle of cinnamon and nutmeg. A Pinot Noir that wears its classic varietal attributes proudly on its sleeve. Will pack away nicely if you’re a glutton for delayed gratification.
100% Lenswood Pinot Noir, 70% whole bunch, wild yeasts, 100 days on skins, unfiltered & unfined, 10% new & 90% neutral French oak. SOLD OUT
When you find yourself sniffing a wine and arguing about colognes and who was the slicker leading man, Tom Selleck or Pierce Brosnan, you know you’re nearing the end of an enjoyable afternoon. Sandalwood and bergamot with an orange blossom lift on the nose. Fully ripe, dark-red cherries with gripping tannins. A wine so hearty it tastes like it’s good for you.
100% Blewitt Springs Grenache, 100% whole bunch, wild yeasts, one month on unmacerated skins, matured in 100% neutral French puncheons.
MSG. Mourvèdre Shiraz Grenache. This is a dark, brooding, deep contemplator of a wine.
Think existential angst, just a lot more enjoyable. Exactly what you would expect of a Rhône blend reborn in a sun-burnt country – luscious, fleshy and intense with the lift of rose-petal concentrate. The tannins on this wine, similar to the BK Sparks Grenache 2015, are coating and mouth-filling, though considerably more rounded, grippy and sweet. Grab a bottle of BK Red Blend 2015, a soulful friend, a fire pit and a starry night and solve the world’s problems.
100% Blewitt Springs fruit, 100% whole bunch, wild yeasts, one month on unmacerated skins, matured in 10% new & 90% neutral French puncheons.
Hard yakka, this one. After a vintage of poor flowering we hand sorted this fruit with the precision you might employ if you were promised pearls amidst a pile of tiny plastic baubles.
In the end we took no more than 40% of the grapes, but goodness were they ever a happy bunch. The result is an aromatic tour de force. Imagine rhubarb, pomegranate and sarsparilla cocktails beside a charcuterie platter on a thick bed of pine needles. Meaty, concentrated, cherry cola intensity.
When Cult Syrah first hit the scene he was a mouthy upstart; a belligerent, in-your-face raconteur with noisy, controversial opinions on everything from Justin Bieber to geopolitics.
With every subsequent vintage he has matured, though we would never say mellowed. Gone are the screaming outbursts and rough edges verging at times on frivolity, replaced by a seriousness of purpose and the wisdom not to offend. He’s a grown-up sherbet, a tannic sorbet. He’s black pepper, curry leaf, cumin, bacon fat and salt. Where once he fidgeted, Cult Syrah now regally presides.
Chocolate and pork-blood pudding. Stay with me.
In a small town in Puglia the culminating highlight of the annual pig festival – back before small-town-festival pigs’ blood became contraband – was a warm custard-like sauce made on the spot with blood, milk and chocolate. As a tribute to the totality of the pig, one could hardly be more reverent. Whilst no pigs were harmed in the making of Sparks Grenache, the blood dessert analogy is a perfect one – in this case blood and raspberries. Chewy, dense, lifted and concentrated with a smooth, thick layer of chalk mid-palate. Vampire-like, this vibrant wine will live forever.