The two previous releases were from 2006 and 2009. Fully ripe Barossa fruit will produce an alcohol of 14.5% or higher. There are vineyards in the northern Barossa that turn out perfectly ripe fruit, not stressed or dehydrated, simply ‘the time is right to pick’ that with normal winery treatment ferment to around 15.5%.
This Industrial Strength is 15.4% alc/vol. The Italians make a variety of wine called Amarone which is made after the grapes have been partially dehydrated on racks to lower the water level. This Industrial Strength is not made that way as we simply isolated a patch of grapes to make this natural ripe style, fermented dry I quickly add, and what is created is deep in colour and packed with flavour.
It is what it is, and customers that approve of wines like this, are what they are. And you can include me in that group. What a glory the Barossa Valley is, and I am beyond caring what others think of my taste. Durif is a high voltage newcomer to the Barossa Valley and is now an addition to many of our Barossa reds. Under normal Barossa conditions Durif is 15% when ripe.
