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Case: 6 bottles
A wine with a long history in Hungary dating back to a famous battle in the 1500s, the Binder family has been producing Bull’s Blood for more than 50 years. Unlike the Hungarian ‘Bikaver’, the family blend comprises of two great Barossa varieties, Shiraz and Mataro. To give more intensity and complexity to the wine, it’s made using only the Mataro pressings taken from the estate’s century old Mataro bush vines, and blended with estate grown, premium Shiraz. Intense flavours and aromas of spicy, juicy fruit, with hints of chocolate & earthy characters are prevalent in this powerful wine. Certainly one to enjoy now with a long, slow braise of lamb or beef.
Both hand pruned and hand picked, the Bulls Blood is fermented in open fermenters with pump overs twice daily, resulting in a seven day fermentation process. This results in maximum flavour, colour and tannin extraction with both the hot ferment and pumping over stabilising tannin structure. At the end of fermentation on skins the juice is drained off. The remaining skins still contain a large amount of fermenting juice and due to the contact with the ripe skins contain wonderful, rich flavours. The skins are gently pressed. The final pressure on the cake is soft, giving an almost gentle ‘basket press’ effect. After pressing, the wine is fermented to dryness, racked and placed in American and French oak puncheons, comprising of 80% new oak.
Region: Barrosa Valley
94 Points - James Halliday
“Smoked meat, char and a ferruginous roar of grapey tannin across tobacco leaf and dried sage flavours tie this full-bodied wine neatly together. The connotations of name and method belie the savoury, textural and moreish end result.”