Chris Ringland, Dry Grown Barossa Ranges Shiraz, Barossa Valley, Australia ***On Allocation***, 2016

Producer Profile

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

Interested in learning about the science and history of winemaking, in 1977 he applied to the university of Adelaide and was admitted for a degree in oenology program at Roseworthy College. After graduating, he 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 and in that time had the opportunity to purchase a vineyard. Chris had already established a winemaking project, Three Rivers Shiraz in 1989, utilising parcels of fruit purchased from various growers and in 1995 was able to continue with Shiraz harvested from the 100 year old vines on his Stone Chimney Creek property, found high in the Barossa Ranges of Eden Valley. At this point he changed the name from Three Rivers to Chris Ringland Shiraz with the release of the 1998 vintage and Chris Ringland Winery was born.

Viticulture

Sourced from a 1.5-hectare dry-grown, ungrafted vineyard planted in 1910 on the edge of the Barossa Valley, technically within Eden Valley. The vines grow in shallow, granitic sandy loam soils that yield low quantities of thick-skinned grapes, imparting intense colour and concentration to the wine. The dry farming methods encourage deep root development and resilience.

Winemaking

Fermentation is carried out in open vats with indigenous yeasts, followed by extended ageing of 48 months in new French oak hogsheads. This lengthy oak maturation integrates seamlessly with the fruit, enhancing complexity and structure without overpowering the vibrant core of the wine.

Tasting Note

Every now and then you get a year where it all falls into place. This appears to be the case with 2016. Chris always knew that this wine was going to be special. It continues to exceed his expectations. The 2016 vintage bursts with deep, inky purple hues and aromas of ripe blackberry, dark chocolate, and hints of marzipan and vanilla. On the palate, it’s richly concentrated with layers of luscious dark fruit, fine tannins, and a velvety texture. Despite its power and 17.9% alcohol, the wine remains beautifully balanced and elegant, finishing long with a hint of spicy oak and graphite.

Food Matching

Ideal with richly flavoured dishes such as char-grilled ribeye, spiced venison, or slow-roasted lamb shoulder.