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.
2010 in the Barossa ticked all the boxes with the extended, cool growing season working wonders on the Grenache, Shiraz and Mataro grapes that make their way into our Dust Kicker GSM. We source the grapes for this particular blend from many locations in the Barossa, each individual parcel of fruit adding its own particular characters to the finished wine where the result is larger than the sum of its parts.
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.
2010 was an excellent vintage for us here in the Barossa. We were spared any disease issues or heat events and the low, slow ripening conditions resulted in top-notch fruit with great varietal definition and great balance.
Earthy, mouth-filling and the essence of the Barossa, you’ll find the Dust Kicker Shiraz will serve you well with food at the dinner table and with the company of good friends for many years to come.
2012 The Dust Kicker Rose
The 2012 vintage in the Barossa was a ripper and the blend for this year’s The Dust Kicker Rosé is 60% Grenache and 40% Mataro.
The fruit is harvested and crushed without de-stemming before macerating for 24 hours. Following maceration we press and settle overnight before wild fermentation using natural yeast in tank on light lees. Post fermentation the wine stays in tank with a weekly stirring of the lees before bottling.
A perfect wine to enjoy with good food and good friends on a late afternoon.
2012 The Dust Kicker Chenin Blanc
Time, as we all know, flies and 2012 sees us up to the third release of our The Dust Kicker Chenin Blanc. I reckon it’s our best to date from a very strong Barossa vintage and just perfect drinking as the weather warms up.
After harvesting, half of the fruit is pressed immediately without de-stemming and the remainder is left to macerate for 6 hours before we send it to the press. The idea behind the maceration is to build increased texture and structure into the wine . We then ferment the wine using natural yeast and after fermentation is completed, half of the wine goes to stainless steel, and half to barrel until release.