Dark chocolate, sage and baking spices, black fruit. It’s dense and dark, with chewy tightly packed tannin, dried herb and biscuits, plus some grilled meat flavour. Finish is tannic and dry. Brooding sort of wine, though not without perfume and style.
94 points, The Wine Front (June 2021)
From 80yo vines in Flaxman Valley. Wild fermented; 20% whole bunches; matured in 40% new French oak barrels. Brunette is named for its red clay and ironstone soils. She's a big, bold Barossan of ripe berry and stewed plum fruits. Milk chocolate oak heightens medium-grained tannins that punch through a long finish.
93 points, Wine Companion (January 2021)
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.
Alex Head is part of the new generation of small Barossa winemakers creating wines in a new, more elegant style. Inspired by the wines of the Rhone valley, Alex Head sources small-parcels of old vine fruit and uses traditional vinification techniques to produce wines with perfume, vibrant fruit and savoury complexity. Head’s aim is maximum drinkability, which he successfully achieves by emphasising freshness, balance, texture and fruit purity. Eight wines are made under the Head label, including the Blonde and the Brunette inspired by the legendary wines of the Northern Rhone.