Ochota Barrels The Green Room (750ml)
The Ochota Barrels tale began on a surf trip, late 2000 along the Mexican west coast in a Volkswagen campervan. A final destination after traveling some of the world’s most amazing wine and surf regions, Taras and Amber Ochota conceived the idea to make beautiful holistic wines back home in South Australia.
After a mis-spent youth playing a rickenbakker bass in various punk bands, Taras became an Oenology graduate from Adelaide University, developing his craft in numerous vineyards and cellars around the world to then settle with Amber on 9.6 steep gorgeous acres tucked away, deep in the Basket Range of the beautiful Adelaide Hills. Before this Taras worked as the European Flying Winemaker Consultant, concentrating on the Italian regions, Puglia, Abruzzo Sicily and further, for a Swedish wine importing company .
They take a holistic approach in the vineyard, the small biodynamic producers they met in the south of France have been a huge influence. A hands-off, minimum-intervention approach to winemaking: picking early to maintain natural acidity, ferments using indigenous yeasts, whole-bunch pressing the whites, whole-bunch fermentation and longer maceration for the reds. Texture is an important focus, mouth-feel is created via time on skins and batonnage. Aging is in old French oak, just a touch of sulphur is used at bottling. The wines are mouthwatering, they have a compelling energy and nervous tension. In Taras’ own words “We just want to produce something delicious and gorgeous for all of us to enjoy with none of the nasties and more of the love”. Taras Ochota died suddenly in 2020 from an autoimmune disease. His wife Amber and the Ochota team are continuing the project.
Opulent yet nervy with a savory, almost Pinot like, finely grained texture, and masses of bright red fruits.
Less than 400 cases were made of this mouthwatering and aromatic blend of 82% Grenache and 18% Shiraz. Grapes are non certified organic and handpicked early in the morning from three sites in the western reaches of the Vale. Soils are red loamy clay with ironstone over deep limestone. Fermentation is 85% whole bunch, cold soaked for four days. Fermentation occurs spontaneously and the wine spends 28-88 days on skins, pigeaged and hand plunged. It is basket pressed to neutral barrels for 2 months of ageing. Bottled unfined and unfiltered with minimal sulfur.