Black Guts 2015
Barossa Valley, Rusden, 750 ml
|Origin:||Australia / South Australia / Barossa Valley|
|Ripening potential:||4 to 15 years|
|Drinking temperature:||16 to 18 °C|
|Vinification:||use of traditional basket press|
|Maturation:||in partly new and used barriques/ Pièces|
|Maturation duration:||30 months|
Rusden Wines / Christine & Dennis Canute
RUSDEN WINES - At home in the New World, stylistically entirely in the Old World
In 1979 Christine and Dennis Canute bought 40 hectares of run-down vineyards on white sand and clay soil in the heart of the Barossa Valley. The original plan was to run the winery as a hobby alongside family and work.
Dennis continued to work as a teacher to provide Christine with the means to gradually rejuvenate the old vineyard. At that time, the Canute family sold the grapes to local wineries. However, due to the low demand for red wine grapes, prices were very low. In 1992 Dennis decided to vinify a barrel of Cabernet Sauvignon himself, together with his friend Russell. The name "Rusden" (a creation from the two first names Russell and Dennis) was born. In 1994, they drank their first own wine with pleasure and decided to deepen this "hobby". In 1997 they bought five used barriques and began experimenting with Shiraz, Grenache and Cabernet Sauvignon. Christine and Dennis' son Christian, who was working at ‘Rockford Wines’ at the time, then took on a key role in the company.
A hint of pepper
The legend stubbornly persists that the Syrah variety came from the Persian city of Shiraz. Yet, researchers have shown that it is a natural crossing of two old French varieties: the red Dureza from the Rhône Valley and the white Mondeuse blanche from Savoy. Wines from Syrah are gentle and concentrated. They smell of dark berries, violets and liquorice, and amaze with a piquant touch of white pepper. As varietal wines, they are found on the northern Rhone, as in the Hermitage or Côte Rôtie appellations, as well as in Swiss Valais. In the southern Rhône Valley, Syrah is often wedded with Grenache and Mourvèdre. In 1832, a Frenchman brought the variety to Australia, where it became the emblem of the national wine industry. There, the weightiest versions develop with typical notes of tar and chocolate.
Barossa Valley: well-proportioned abundance
The Barossa Valley is the epitome of Australian red wines with lavish fruit richness and focused strength. But the valley is not just a preferred terroir for Shiraz, Grenache, Cabernet, and co. – there are also huge winery facilities where grapes are processed from other cultivation areas in South Australia. Thus, the valley has become a center of Australian winemaking, bringing concentrated yet balanced crops into bottles.
South Australia: Shiraz as a driving force
South Australia, with the Barossa Valley as the most well-known cultivation area and the city of Adelaide as a wine metropolis, is without a doubt the centre of the Australian wine economy. The wines produced here have brought the Shiraz from “down under” worldwide recognition. They are fully concentrated wines with dark-berried cassis fruit and masterfully supportive oak wood spices. But Chardonnay, Cabernet Sauvignon, Merlot and Riesling play more than just a supporting role.
Australia – A rapid rise to the international elite.
Australia, separated from the other continents by oceans for roughly 50 million years, has almost two hundred years of viticulture history. For a long time, Australians pressed their wines for their own use, with simple, undemanding vines. But later the country began to specialize in classic, European varieties. And with great success –Australian wines today enjoy great prestige and are consumed worldwide..