The thistle is an apt image for a producer that, for all its rugged exterior, makes wines that possess a delicacy, subtlety and beauty that constantly surprise. At home in the Adelaide Hills, Thistledown handcrafts small parcels of wine from vineyards chosen for their soul as well as soil. Thistledown wines look to reflect the terroir by picking for optimal balance rather than power and by winemaking that is, wherever possible, hands off.
Thistledown works closely with a diverse group of growers across the Barossa, McLaren Vale and Langhorne Creek regions of South Australia and seeks out growers whose fruit is capable of expressing balance, varietal expression and a keen sense of place. In general, Thistledown sources fruit that is grown at about 3 tons per acre which we believe provides us with the optimal combination of concentration, fruit purity and balance. The regions of Barossa and McLaren Vale are blessed with a multitude of soil structures and we like to work with fruit that displays the effects of the changing nature of the soil explicitly - be that the rich, deep terra rossa soils of the Barossa Valley floor or the undulating, sandy soils of Blewitt Springs in McLaren Vale. Much is talked about the role of old vines and they are indeed a fabulous resource. However, they are not a guarantee of quality and in some years, having a trellised, judiciously irrigated middle aged vine may well provide wine of better balance than a dry grown old vine. We therefore like to work with a spread of trellised and bush vine vineyards, old and new, dry grown and irrigated. The consistent factor must be limited yields and balance.
The Basket Shiraz is made from a number of parcels of premium fruit from the north west of the region. Fruit is selected from low yielding vineyards capable of producing fruit with both concentration and freshness. Picked early in the morning, the grapes are de-stemmed but not crushed, retaining whole berries to aid in fruit purity. Depending on vintage, we also use some whole bunches to highlight varietal freshness. Cold soaked for 2-3 days before a spontaneous fermentation in small open top fermenters with 2 hand punch downs per day before being pressed to tank. Moved to barrel a week later following racking off gross lees. Natural MLF in barrel. Racking done barrel to barrel to maximise fruit expression, oak integration and balance. Total barrel maturation 16 months.
Glossy, soft and perfumed with lush black fruits and a creamy, liquoricey palate.
- Additional Information
Name Thistledown The Quickening Shiraz Country Australia Region Barossa Valley ABV% 14.5% Vintage 2018 Grape Variety 100% Shiraz Size 750ml Dietary Information Suitable for Vegetarians, Suitable for Vegans