Ochota Barrels Fugazi (750ml)
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Wine Type
Red Wine
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Size
750ml
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Vintage
2022
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Country
Australia
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Region
South Australia
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Sub-Region
McLaren Vale
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Grape
Grenache
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Food Pairing
CassouletBBQRoast meats
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Farming Method
BiodynamicAll of our products that are tagged with the term Biodynamic are either biodynamic certified or biodynamic practicing. Learn More
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Vegan Friendly
Yes
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.
Tasting Notes
On the nose and palate, wild herbs, fennel seed, and charcuterie is met with raspberry, violets, and Asian spice. Fine tannins lead to a long, savoury finish. A very pure expression of Grenache. Pair with rich, French cuisine like Cassoulet, a variety of roast meat dishes, and even your favourite BBQ.
Method
Non certified organic grapes are sourced from the Fugazi vineyard, planted with 66 year-old dry farmed bush vines on the Blewitt Springs ridge. Berries are tiny and yields are miniscule. Soils are ironstone and gravel infused red clay. Grapes are handpicked at dawn and undergo a cold soak before fermenting naturally with gentle hand plunging. Wine spends 90 days on skins with 80% whole bunches, and is then basket pressed and transferred to seasoned barriques for 6 months (with sporadic batonnage for the first 2 months). Wine is bottled unfined and unfilttered, with minimal additions of sulphur.
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