Bourdain returns after taking a year off in 2020, rising from the ashes to tell us all how to live our lives properly.

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.

Bourdain comprises dry grown organic Shiraz from Colliban Valley, Metcalfe vineyard in an unholy union with ripe, sun kissed Riesling from the foothills of Leanganook at Dash Farm, 10 kms away. The Shiraz is picked early and fermented as a whole bunch carbonic maceration over 7 days, with the riesling soaking on skins for 24 hours before being pressed to tank. The wines come together mid winter, racked off lees with a small sulphur addition of 20 ppm, to rest in tank together for 2 months 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.

A fierce marriage of contrasting elements that finds a bizarre and delicious balance in the glass….may he rest in peace.

xxxooo – Minim Wine