Powell & Son Kleinig Barossa Valley Mataro
Powell & Son (first vintage 2014) is the venture of Barossa Valley legend Dave Powell and his son Callum. This wine is from a single vineyard in Greenock, made from vines descended from one of the original Mataro clones brought to Australia in the early 18th century. Two barriques, or 50 dozen, are produced each year of this full-bodied expression of the variety.
The combination of red clay, ironstone outcrops and highly alkaline limestone-based subsoils generates intense gamey, spicy flavours. Typically, ground Indian spices, cloves and game meats will be underlain by red and black berry fruits with notes of cedar spice and cinnamon. The palate shows rich red to dark fruits, cured meats and great vibrancy and freshness. Assertive tannins carry the wine through to the finish.
"From a single vineyard in Greenock, and from vines planted from what is considered to be one of the original mataro clones in Australia, ‘Kleinig’. Two barriques produced only of this wine. It certainly is a heartier expression of mataro, and indeed, fared much better for judgement on day two. First day open the wine was elbows and knees, and quite aggressive, even. Day two presented a much more fine-tuned wine, though it’s force and impact is not lost.
Big, bold mataro. A fog of dark berries, glace cherry, turned earth, brambles and undergrowth with a strong mahogany/cedar wood character through and through. The palate is dense, thick set, pulsing with brooding dark berry and plummy fruit, salted liquorice like character and flecks of oak, spice, earthiness in tow. It pushes through in full flight right to its lingering, sweet-fruited and sweet-spice, palate staining flavours. No wall-flower. Texture feels slightly gritty, but in a good way, though silkiness settles into the wine on day two. Quite something."
95 points, The Wine Front (July 2018)
"There are two barrels (50 cases) of the 2016 Kleinig Mataro. Like many Barossa Mataros, it's more red-fruited than black, with wild swirls of Provençal-like garrigue and licorice notes. Full-bodied and supple but firmly structured, with fine-grained tannins lining the finish, it should age well for a couple of decades."
95 points, Wine Advocate (September 2018)
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.