2004 Kurtz Boudary Row GSM Generous with delicious, spicy red fruit flavors
Food
Accompaniments
I suggest red meats, Italian pasta dishes and game birds such as duck or quail. Rich sauces are complimented by the ability of this wine to meld all the various flavours.
Awards,
Reviews and other Notes
88 pts Wine Spectator 2/28/07
Smooth and round, with generous cherry and spice flavors that persist appealingly on the finish against modest tannins.
Winemaker Notes
Delicious aromatic floral flavours combine with savoury spices and black cherry on the nose and a delicious sweet mouth filling palate. The blending of Shiraz and Mataro has added to the complexity of the dry grown Grenache. All parcels, 4 in total, are picked and fermented separately. I added the pressing from the Shiraz ferment to a parcel of Grenache to add further structure to the wine, resulting in additional colour to that wine. The Grenache and Mataro components are combined post malo-ferment to aid in the combining of the two varieties. A parcel of Shiraz is selected to enhance the wine and does not necessarily come from the same block each vintage. The 2004 Shiraz parcel was chosen as it delivered a chocolate undertone to the final blend. The final blend was stored in barrel for 6 months prior to bottling to ensure a marriage of all components was achieved prior to bottling. Further bottling age will complete this melding of flavours.
Only dry grown fruit is used in this wine. The majority of the Grenache is from 85-year-old bush vine Grenache from the Kalimna sub-region of the Barossa Valley. Vines are spur pruned to reduce yield and bunch thinning is undertaken if the crop load is too high.
The wine was made with minimal interference from the winemaker. Fermentation was for 7 – 10 days depending on which parcel of fruit. Malo-lactic ferment was encouraged as soon as primary ferment was completed. All parcels were kept separate for primary ferment and then blended once Malo was through and spent a further 4 months in barrel.
