2023 Elderton Wines Neil Ashmead Grand Tourer Shiraz

First released from the 2008 vintage, the Elderton Wines Neil Ashmead Grand Tourer Shiraz is a wine named after and produced in honour of Elderton co-founder, Neil Ashmead.

Neil, who, along with his wife Lorraine, established Elderton and was a vital link in creating the Barossa’s current status as one of Australia’s most important viticultural areas. Infectious enthusiasm was one of Neil’s drivers in helping to pioneer the revitalisation of the region from the doom and gloom era of the late 1970s and early 80s. Neil was a ‘Barossa Road Warrior’ like no other.

Driving tirelessly from city to city with a car loaded with wine, doing tastings and dinners with whoever would listen, and generally spruiking the Barossa in a time when people were not really interested in a region that was stereotyped as a fortified producer.

It was his love of fast cars that made this pursuit a little easier, thus the unusual choice for the name of this Shiraz. Unfortunately, Neil passed away prematurely in 1997; however is succeeded by his two sons, Cameron and Allister, who believe this wine to be a very fitting tribute to an amazing individual who was always willing to push the boundaries of expectations and limitations.

Winery:

 

Bottle Size: 750ml

Per Case: 6

Ageing Process: New and seasoned French oak, 16 months on lees

 

Tasting Notes

Alcohol: 14.50%

Aroma: Fresh blueberry fruits with hints of vanilla with a gamey note

Appearance: Deep crimson

Taste: Brambly fruit with hints of cherry, and a lovely savoury note. Creamy, seamless finish with powdery and lively tannins.

Mouthfeel: Medium bodied, vibrant yet serious

 

Winemaker Notes

2023 will be remembered as a complete change from the hot and dry weather we have had for the past few vintages. With ample winter rainfall and runoff leaving dams full for the first time in several years, we were excited at the new lease of life for our vineyards leading into the season.

The cooler ripening period allowed for grapes to stay longer on the vine, especially at Greenock, and the delicate flavours and long, subtle tannin profile are a result of this. Whole bunch inclusion adds a spicy edge to the aromatic profile whilst ensuring the tannins are vibrant and juicy.

We pressed straight to barrel for a little barrel fermentation followed by time on lees for malolactic fermentation. Further maturation with stirring ensured that freshness was preserved.

– Jules Ashmead & Brock Harrison

 

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