The Dust Kicker range are blended wines of premium Barossa varieties. It is a vinous tribute to my work boots, as we spend many hot summer days walking the rows of Barossa Vineyards to select the perfect parcels of fruit to make this wine.
The 2012 vintage in the Barossa was a ripper. We had ideal weather conditions were experienced in the lead up to harvest, with slightly cooler spring and early summer temperatures. Across the Barossa we saw small bunches and low yields and the Shiraz we received had great colour and flavour.
We source the grapes for this particular blend from different locations across the Barossa, each individual parcel of fruit adds its own characters to the finished wine. Grenache for its perfume and spice, Shiraz for power and bass-notes and Mataro for its savoury structure and texture, together they seem to seamlessly mesh together as a complete blend. Perfect with light meat dishes or indeed by itself.
The Dust Kicker Shiraz is sourced from various old-vine vineyards across the Barossa. Each individual parcel is vinified separately in small ferments before aging in seasoned oak barrels before blending.
The 2012 vintage provided great quality Shiraz, the vineyards we had access to were low yielding and the small bunches offered great colour and flavour.
There were several different vineyards that provided fruit for this wine, each parcel was vinified separately in small fermenters before it aged in seasoned oak barrels. We included 8% Mataro in this release, which provides added spice, a savoury edge and an added dimension to the wine.
2014 The Dust Kicker Rose
The 2014 vintage in the Barossa gave us lighter crops but intensely flavoured grapes.
The blend for this year’s The Dust Kicker Rosé is 55% Grenache and 45% Mataro.
This dry Rosé is a great match for food shared with family and friends.
The fourth release of our Chenin Blanc was sourced from a vineyard near the village of Stockwell at the northern end of the Barossa Valley. It was the first fruit I handled in 2013, arriving in mid-February.
After harvesting, half of this fruit went straight to the press, without being de-stemmed, and the remainder left to macerate for six hours before it was gently pressed (the maceration builds texture and structure into the wine). We let the natural yeast take over and once the ferment was complete half of the wine went to a stainless steel tank, half to seasoned barrels. From March to August the tank and the barrels were given an occasional battonage (to re-incorporate the lees and build texture).