Stop. Is this the future of Coonawarra red wine making? Forget well-cellared 50 year old marques, this is a field blend of Coonawarra Cabernet, Shiraz and Cabernet Franc devised by Tim Bailey of Bailey Wine Co. and the effervescent Danny Redman of Redman Wines. Made by throwing some grapes into a picking bin with “no additions whatsoever and punchdowns only twice a day.” After 7 days, pressed off to older oak, then bottled after 3 months via gravity without any filtration. A small amount of SO2 (sulphur) was used at bottling for fruit preservation. Subvert the dominant paradigm.
Punchdown Boys, Field Blend, Coonawarra, 2017
The smells rip from the glass from across the room. Super primary blackberry and plum jams, spearmint, pastille, cassis, boysenberry, soft blueberry with a fresh, turned earth undercurrent and freshly brewed black tea tannin. It’s bright, juicy, fruity and mouth coating. The tannins understand their predetermined fate to be freshly consumed and ensure a gauze like mesh to wrap the fruit tight without demanding longevity. I’m pretty sure this won’t be the future of Coonawarra winemaking, but damn it’s fun to drink now.
Wine sample courtesy of Bailey Wine Co.