Le Timbre is handpicked Syrah from a patch of light granitic sandy loam in Macedon. It is co-fermented with a small amount of Chardonnay that is speckled throughout the Syrah vines. It is also staggeringly low in alcohol at 11.9%. But it is ripe and delicious. It is light, juicy, and generous of flavour. Raspberry, pepper, woody, red liquorice. It drinks oh so easily. Especially with the lively acid that is clearly there but not obtrusive, just refreshing and moreish. I cracked a bottle of this and enjoyed it from the first sip. This is a wine that will evolve over the short to mid-term. But will your will power hold out? I’d match it with spicy but not chilli Thai or Chinese dishes.
The wine has been wild fermented, with partial whole-bunch used. Aged in puncheon for 10 months. Racked by gravity and bottled in February 2020 with no additions except for a whisper of sulphur (30ppm). The wine is unfiltered and unfined.
There is only 50 dozen of this wine. I may just drink one of those myself. So don’t delay.
Le Timbre is made in a small shed surrounded by an acre of vines in Keilor, Melbourne Australia. Jasmine’s style is wine with minimal additions, emphasizing purity of fruit, lively acidity and bright, ripe texture achieved by the use of oxygen and lees contact. Everything is wild fermented, unfiltered and unfined. The results are always stunning. Understated but somehow with a huge presence. And wines that I’ve always regretted not getting more of as I drink my last bottle.
A wholly underrate region in Australia. With a handful of extremely passionate but miserably small producers, it is not surprising that those who know don’t really share the knowledge. Outstanding Chardonnay, Pinot Noir and sparkling wine is made here with a few braving some other varietals too
A bit of a chameleon, Shiraz can change how it looks depending on the terroir and/or winemaker influence. The Syrah-based wines of Northern Rhone are dry and austere while the Shiraz of Barossa is rich and fleshy. A variety that lends itself to long aging but can be drunk at any time of its evolution.