Here we have a blend of 70% Hunter Valley Shiraz & 30% Hilltops Cabernet Sauvignon fruit that was naturally fermented, unfiltered and unfined with 4 months maturation in 5 year old French barriques. Yep, all well and good you say,none of this is a surprise. But that’s where Grandis Wines owner/winemaker Shannon Burgess-Moore takes a left-turn in the winemaking: the wine is contains an infusion of organic Australian ginseng. Shannon explains:
“By infusing the Australian organic Panax Quinquefolious ginseng (American strand), I am able to minimise sulphur dioxide additions in the wine making process. During the primary fermentation, the alcohol that is created, draws out the antioxidants and active ingredients in the ginseng, known as ginsenosides into the wine. The result is a wine of natural earthy herbaceous aroma and complexity.”
Grandis Wines, Yin-Yang Rouge, Shiraz, Cabernet Sauvignon, Hunter Valley,Hilltops, 2018
Mocha and fresh earth with plum conserve, bramble, bay leaf, hints of varietal mint, a touch of ferrous blood and pink chalk dust. The fresh earth keeps coming back over and over again, and I can’t help but think this is the influence of the ginseng. Smooth and fruit forward initially, the earthy nature continues its march to ensure the wine stays tight with a savoury spine. Dry and super fine, fly screen tannins mop up the rear of this hyper moreish wine that finishes with a spicy flourish. Unique.
Rating: 18.5/20 (93/100)
Wine self purchased from Grandis Wines