Chris Ringland's Barossa Ranges Shiraz is steeped in the Barossa’s post-colonial story and the high art and science of winemaking. Typically deep in colour with intense dark berry, paneforte, espresso roasted chestnut aromas, it displays a plush and concentrated palate with blackberry, mocha, paneforte spicy flavours and dense fine chocolaty tannins. Despite the opulence, flamboyance, richness and concentration, the wine has superb percussion and freshness. The wine is a small vinification of around four to five hogsheads or 1500 litres. The "unusually thick skinned" Shiraz is entirely sourced from Chris Ringland's dry-grown vineyard on the edge of the Barossa Valley, but technically in Eden Valley, along Flaxman's Valley near Randall's Hill.
The wine is "painstakingly hand-made" in open fermenters and regularly pumped-over to extract colour, flavour and tannins. After draining and pressing through a traditional basket press, fermentation is completed in 100% new French oak hogsheads. A period of up to 50 months oak maturation follows to achieve optimum complexity and balance between oak and fruit. The extraordinarily high release prices (higher than Penfolds Grange), limited production and reputation make Chris Ringland Barossa Ranges Shiraz the stuff of legend.
Winemaker Chris Ringland talks about the 2013 vintage of his famous Dry Grown Shiraz for Langton’s.
"Coming from Chris Ringland’s tiny “home” vineyard of ancient Shiraz vines in the Eden Valley/Barossa Ranges, the 2009 Shiraz reveals a deep garnet-black color and complex earthy, meaty, gamey notes with a waft of new leather over a core of baked black berries, preserved plums, iodine and char-grilled beef. Big, full and rich, it is opulently fruited on the palate with rounded tannins and great harmony. The finish is very long."
98 points, Lisa Perrotti-Brown (October 2016)
Barossa ValleyColonel 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.