Veritas Bull’s Blood is exactly the kind of Barossa Valley Shiraz I love. The Mataro adds such an earthy, animal, tannic backbone. With the charry oak influence and the pepper from the Shiraz, it is almost like a steak in the glass. And Veritas Bull’s Blood should be great, the Binder Family have been making it for more than 50 years. To guarantee the quality, they blend in some of their flagship Hanisch Shiraz. The Mataro is the pressings from bush vines planted in the 1880s. That explains the concentration! Veritas Bull’s Blood will be delightful whenever you drink it. At the 10 year mark, it really starts to show just how classy it is.
Veritas Bull’s Blood Wine Review
James Halliday Wine Companion 2019
“It’s quite striking for the density of flavour packed into this wine. Starts with ripe plums, mocha, ferrous, salty-seaweed and dried herbs, then moves over to the solidly oaked notes of sweet cedar and cloves. And yet it manages to stay afloat, never falling into the too big and heavy category, just drying on the finish. Drink to 2030”
In Vino Veritas – In Wine, Truth. Since 1955 Veritas Winery has been in the Binder family. Today, 2nd generation team Rolf Binder and sister Christa Deans keep the history of highly acclaimed Barossa wines using fruit from their own estate and other Barossa vineyards. Robert Parker Junior describes Rolf Binder as “one of my favourite wineries (whose) offerings are never excessively oaked, possess extraordinary ripe, concentrated fruit, great individuality.” Good one, Bob! We can agree on that one point at least.
One of the major wine regions of Australia. Known for making great Shiraz by any standard as well as Grenache, Mataro, Semillon and much more. There has been a lot of work finding the sub-regions that excel for each style and variety planted.
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.
Also known as Mourvedre in France and Mataro in the new world. It makes a muscular, tannic, meaty, savoury wine. It is often the backbone of a blend but in places like Alicante, Jumilla and Yecla it is the major if not only variety in the red wine. Aging can vary depending on winemaker influence.
The invasion of “Sunshine in a bottle” put Australian wine on the map. The fruity, easy-going, somewhat samey wines were endearing for a short time. Then the next big thing knocked them off their perch.
This forced producers to increase quality and emphasise the special terroirs of Australia. Of which, there are many. And many more yet to be discovered.
Wine is the result you get from fermented grape juice. There is proof of wine production dating back 8000 years ago. Fashions, innovations and many other factors have influenced the way wine has evolved over the years.
The wine grape is pretty special. It contains everything you need to make grape wine. Except for the yeast, which lives on the outside of the skins.
Human inputs can influence the final product. This includes the viticulture (growing) choices. And the winemaker can shape the wine to a point too.
The best wines of the world often refer to terroir. This is a French term that refers to all the climatic, geological and topographical influences on a specific piece of land. And it is true that neighbouring vineyards, grown identically, can taste noticeably different.
Fun fact; most of the colour for wines comes from the skins. There are only a handful of grapes that have red juice. Alicante is the most well known of these grapes.
By macerating the juice on the skins the wine gains tannins, and flavours. Certain compounds change the chemistry of the wine too.
Red wines tend to have higher alcohol. More tannin and more oak flavours compared to other styles of wine. But the thousands of grapes and terroirs they grow in influence this.