Chris Ringland, Dimchurch Shiraz, Barossa Valley, Australia ***On Allocation***, 2015

Producer Profile

Chris Ringland came from humble beginnings. Growing up in Auckland, in 1974 he decided to have a go at home winemaking after finding an old recipe book, and together with some schoolmates harvested his neighbours’ backyard vines.

Interested in learning more about the science and history of winemaking, in 1977 he applied to the university of Adelaide and was accepted on the oenology degree course at Roseworthy College. After graduating, Chris returned to New Zealand for a few vintages before travelling to California to gain more experience. Working for Rockford Wines in Barossa Valley for 18 vintages, he had the opportunity to purchase his own vineyard. Chris had already established a winemaking project, Three Rivers Shiraz, in 1989, utilising parcels of fruit purchased from various growers, In 1995 he was able to continue with Shiraz harvested from the 100-year-old vines on his Stone Chimney Creek property, high in the Barossa Ranges of Eden Valley. At this point he changed the name from Three Rivers to Chris Ringland Shiraz, and with the release of the 1998 vintage Chris Ringland Winery was born.

Viticulture

Dimchurch Shiraz openly displays the richness, power, concentration for which Chris Ringland has become know for. Fruit is sourced from the Hoffman vineyard at Ebenezer. From the 2016 vintage, Chris and Adrian chose a number of parcels from the North Barossa Shiraz project to be bottled separately, representing a small cohort of Shiraz growers on the Western Ridge.

Winemaking

The wine spends 4 years in 100% new French oak before the selection of individual barrels is made.

Tasting Note

Aromas of pencil shaving, date, prune and liquorice. There is Christmas cake layered fruitcake in this huge full bodied wine that is a unique style of Barossa Shiraz, showing off the vineyard that the fruit comes from. Immensely pleasurable and a very long finish.

Food Matching

Perfect with slow-roasted beef short ribs, venison pie with juniper, or grilled aubergine with miso glaze.