Chris Ringland, Three Rivers Dry Grown Shiraz, Barossa, Australia (150cl.), 2016

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

Three Rivers Shiraz was originally produced from the 1989 to 1994 vintage, sourcing fruit from what are now know as iconic Barossa Valley vineyards until Chris purchased his property. Eventually the wine was re-branded to Chris Ringland Shiraz, due to a trademark dispute in the United States. From 2016, the Three Rivers Shiraz label was re introduced after the trademark was purchased by Chris.

Tasting Note

The nose is layered and inviting, offering nuances of espresso, dark chocolate, rum-steeped fruits, ripe red cherries, and dried dates. The palate opens with a stream of golden toffee, enveloping red and stone fruits in a smooth, graceful texture. This evolves into flavours of dried cranberries, rich plum compote, vanilla pod, warm spice, and a touch of clove, leading into a finish that endures for over a minute.

Food Matching

Duck confit served with spiced red cabbage. For a vegetarian option, consider a wild mushroom risotto.