Ochota Barrels Texture Like Sun Red (750ml)
After travelling around the world’s best wine (and surf) regions, Taras and Amber Ochota decided they wanted to make premium wine, back home in South Australia. Initially, Grenache from Mclaren Vale and Syrah from Barossa Valley were the main goals, with a focus on small batch, single vineyard wines. Since then, the Ochotas now dabble in several different varietals in interesting, older plots throughout Adelaide Hills.
Throughout their travels of France, smaller, biodynamic producers left a big impression of them, influencing their wine-making- something that can still be seen today; hands-off, minimum-intervention, picking early to maintain natural acidity, ferments using indigenous yeasts, whole-bunch pressing the whites, whole-bunch fermentation and longer maceration for the reds. “A holistic approach from autumn to autumn in the vineyard, with the philosophy of going back to basics to create something delicious and unique with mother nature.” – Taras & Amber Ochota
Taras Ochota died suddenly in 2020. He was a huge talent, a friend to many and will be sorely missed. His wife Amber and the Ochota team are continuing the project.
Red berries, spice, white pepper and peat with underlying smoked meat notes. The palate is luscious and smooth with fine ripe tannins flavours of plum, cassis and cigar box. Fleshy with a long finish. Pair this with sticky ribs, BBQ fare, or a Canadian classic like pountine.
Made up of 38% Grenache, 26.5% Gewürztraminer, 17.9% Gamay, 9.5% Pinot Noir, 4.1% Pinot Meunier, and 3.5% Syrah, the grapes are sourced from the Adelaide Hills region of South Australia, grown on clay limestone soil. After harvest, the grapes are de-stemmed and the berries are cold soaked for 5 days. The varieties are partially co-fermented, with some lots kept separate. Wines are then basket pressed to stainless steel where it rests for a few months before blending and bottling.