2022 Unchained Tempranillo Barbera
2022 Unchained Tempranillo Barbera
Unchained: Chain of Ponds tradition with a twist.
A Spanish/Italian rendezvous with the Adelaide Hills - a unique blend of 50% whole bunch Barbera and destemmed Tempranillo.
Intensely aromatic and inviting bouquet of raspberries, blueberries and satsuma plum entwined with fresh thyme and sage with a hint of cured meat. The palate has good fruit intensity and vibrancy with fresh red fruit and a crunch acid structure. Subtle velvety tannins provide a savoury edge.
FOOD SUGGESTION: A tapas plate or roast venison with beetroot and a blueberry, bitter chocolate sauce.
CELLARING: Enjoy young
SERVING TEMPERATURE: 15-18 ̊C
ALCOHOL: 13.5%
VEGAN FRIENDLY: Yes
AWARDS & ACCOLADES:
95pts GOLD ~ 2021 Royal Adelaide Wine Show
“Two wonderful varieties from different sites, handled separately to bring out their character and uniqueness, and finally blended before bottling. A bouquet of florals from roses and violet to crushed blueberries and mulberry picked from the tree. There is a hint of bramble and evergreen leafiness that adds an alluring tone with a touch of tanned leather and dried cinnamon spice. The wine is bright and vibrant on the palate with refreshing acidity that lifts and lifts again. Silky tannins round out the finish. This is a wine to get excited about; it’s totally delicious and the two varieties are interwoven considerately to create an intensely fun and slurpable drink.” ~ Shanteh Wale, Wine Pilot
93pts; ”For all you lovers of Mediterranean wine who have been lamenting over the impossible choice between Tempranillo and Barbera, fret no more! What I love about this blend is that, like two equally strong superheroes in a showdown, neither grape has the upper hand. There’s a lifted, pretty red-fruited and purple floral fragrance from the Barbera – it’s slightly confected, like raspberry jelly. The Tempranillo brings the spice, the fertile forest floor, the brown mushroom. The palate is full with a steady flow of darker fruits but the tannin is lithe, and tickles the tongue long after you’ve swallowed. A marvellous interplay is at work here – one that somehow makes sense. Superheroes fighting? Scratch that; working together towards victory.” ~ Morgan Dunn, Wine Pilot
“Black and red cherries with a herbal thread appeal on the nose. The palate is a mix of ripe and some overripe fruit flavours that work well, creating an array of flavours. Finishes with a fresh line of acidity. ~ Gabrielle Poy, The Real Review
OTHER PRODUCTS YOU MAY LIKE
This is a vibrant and juicy style of wine made from premium parcels of Shiraz. With aromas of ripe plums, raspberries and dark cherries with a creaming soda lift. Underlying tones of freshly baked pastries and blackberries give lift to the nose. The palate is rich, with dominant spiced plum and cherry on the palate with hints of dark chocolate and subtle violet floral lift. Good balanced acidity and smooth velvety tannins complement the spicy backbone of supporting oak giving additional complexity.
FOOD SUGGESTION: Kangaroo fillet with a plum jus, beetroot risotto or a charcuterie board. For a more peculiar pairing try our suggestion of Cheetos Cheese & Bacon Balls.
CELLARING: Enjoy young
SERVING TEMPERATURE: 15-18 ̊C
ALCOHOL: 14.5%
An intensely complex nose of lifted cherry, blackberry, rhubarb and strawberry entwined with roasted beetroot and wild mint. On the palate, the wine exhibits finesse, fine grained tannins and balanced acidity with exceptional length.
FOOD SUGGESTION: Wood fired Diavola pizza. For a more peculiar pairing try our suggestion of ham & cheese toastie or fried rice.
CELLARING: 2-7 years
SERVING TEMPERATURE: 13-16 ̊C
ALCOHOL: 13.5%
VEGAN FRIENDLY: Yes
AWARDS & ACCOLADES:
BRONZE ~ 2022 Royal Adelaide Wine Show
91/100 - “Sweetly spicy cherry notes with warm mushroom, thyme and toasted spice nuances, the bouquet is immediately appealing with enticing complexity. It's silky-smooth in the mouth offering juicy flavours with beautifully rounded mouthfeel, making it elegantly flavoursome and fabulously drinkable.” - Sam Kim, Wine Orbit
