Joshua was Teusner’s very first wine. Named for co-founder Mick Page’s first son, Joshua is a blend of mostly old vine Grenache, a good measure of Mataro and a dollop of Shiraz. Unoaked and released young, this wine carries with it the Teusner belief that the best Barossa wines are made when Grenache meets Shiraz meets Mataro.
60% grenache, 30% mataro, 10% shiraz, the grenache and mataro warm-fermented, the shiraz fermented cooler. Brilliant clear purple-crimson, exceptional for these varieties -- only Teusner can achieve this depth and purity of the red and blue fruits of this blend in the Barossa Valley. It has first class texture and structure, and is so glorious now it's hard to resist wolfing it down, even though it has a great future. All this from only six days on skins. 97 points, Wine Companion.
We’ve been saying on The Winefront for some time now – years even – that the best wines out of the Barossa Valley and McLaren Vale often aren’t shiraz, or at least include major components of other varieties. We’ve been saying it because it’s true. This blend of grenache (60%), mataro (30%) and shiraz (10%) is yet another example of the beautiful reds coming from these regions – with shiraz as only a bit player. Teusner Joshua spends no time in oak... Effortless drinking and effortless complexity. It’s something of a holy grail. It’s reductive, smoky, spicy, a bit meaty, earthen, and generally savoury to its neck. It’s also... ripped with anise and raspberry and assorted berries and florals, all of which keeps the juices well and truly flowing. Delicious. Totally. Drink now to 2022+ 93 points, WineFront.
Colonel William Light, the South Australian colony’s Surveyor-General, named the Barossa in 1837 after the site of an English victory over the French in the Spanish Peninsular War. In the mid-1800’s Silesian and English immigrants settled in the area. The Barossa itself comprises two distinct sub-regions: Eden Valley and the warmer Barossa Valley floor at 270m.The Barossa Valley enjoys a warm Mediterranean climate characterised by hot dry summers and relatively low rainfall. Cool sea breezes from the Gulf of St Vincent modify the temperature, however hot northerly winds can occasionally dominate creating considerable vine stress. Many older established vineyards are dry-grown, but supplementary irrigation is also extensively used. The valley is comprised of rich brown soils and alluvial sands. A long history of uninterrupted viticulture in the area means the Barossa valley is home to Australia’s largest concentration of old-vine Shiraz, Grenache and Mourvedre with many over 100 years old. Although most famous for Shiraz, the Barossa can also produce fragrant and deliciously fruity Grenache blends and beautifully rich, chocolatey Cabernet Sauvignons.