Bourdain returns in 2019 after a very successful debut in 2018. The loose plan here is to capture fruit and vibrancy, whilst paying respect to tannin, in a young wine made from grapes grown in my favourite region…SOUTHERN Heathcote! If you squint really hard you can see the heavy Beaujolais influence on the style, but through my far less cultured hands.

Sourcing dry grown Shiraz from Colliban Valley vineyard and ripe, sun kissed Vermentino from Farmersmith vineyard, 5 kms away and picked on the same day, Bourdain started life as a 100% whole bunch carbonic maceration; half Shiraz and half Vermentino. Pressed off after 14 days and moved quickly to barrel to finish primary ferment and rest. Malo finished off in early Spring and Bourdain was racked to tank with a 20 ppm sulphur addition prior to bottling.

This is a really fascinating wine for me….and validation that sometimes instinct really pays off in winemaking. The colour is vivid ruby red, owing to an abundance of natural acidity. Aromatically its all raspberries, and on the pallet moves quickly through to fruit to structure, finishing with a pucker of tannin and a desire for more fruit. This is a light red to serve chilled and feels like it would have no better home than a summer barbecue.

Only 700 bottles made of Bourdain….may he rest in peace. – Minim Wine