The RedHeads winery was founded by a group of young winemakers who own estates in McLaren Vale, Australia. Together, they sought out the country's best plots to create high-quality wines.
The grapes for this wine come from several vineyards in McLaren Vale, South Australia. These vineyards are owned by the RedHeads winery. The red Syrah and white Viognier grapes are harvested and then brought to the winery and fermented together. With this, RedHeads does something typical of the northern Rhône, especially the world-famous Côte Rôtie: the Syrah is fermented with approximately 5 percent Viognier, which adds extra acidity and aromas to the wine. The wine is then fermented in open fermenters and pumped two to three times a day for three weeks. The wine is then pressed, destemmed, and aged for over fourteen months in French and American oak barrels. These were primarily used barrels, but the small number of new barrels has given the wine aromas of fine wood and vanilla notes. And that makes for a stunning result.
This red wine from Australia offers notes of raspberry, blackberry, and apricot on the nose (characteristic of the Viognier grape variety). There are also nuances of dark chocolate and raspberry liqueur, as well as smoky cedar and vanilla notes. On the palate, the wine is velvety smooth, with a strong tannic structure and great density. A wine that leaves little to be desired in terms of complexity and fruit intensity. Try the Syrah Viognier blend with beef or lamb.
