Barossa Boy Little Tacker GSM 2018 South Australia Barossa Valley
Barossa Boy Little Tacker GSM 2018 Cheeky crimson hues with ripe rasberry and chocolate aromas. Generous palate of juicy berries is rounded by spicy vanillin oak and a silky finish.
Barossa Boy Little Tacker GSM 2018
Cheeky crimson hues with ripe rasberry and chocolate aromas. Generous palate of juicy berries is rounded by spicy vanillin oak and a silky finish.
Barossa Boy sources fruit from long-term Barossa growers, with whom Trent Burge has built excellent working relationships over many vintages.
Fruit from the low-lying floor of the Barossa Valley is used across all wines, typically providing ripe, juicy flavours consistent with the classic Barossa style. Bush vine Grenache lives up to its untrained, relaxed appearance with lively, approachable fruit flavours. Old vine Mataro, planted in 1950, is savoury, dark and earthy. The majority of our Barossa fruit is dry-grown, imparting deep and concentrated flavours.
Cabernet Sauvignon for our Double Trouble Shiraz Cabernet is grown in family-owned Eden Valley vineyards. This picturesque neighbouring region has a higher altitude and cooler climate than the Barossa floor. Slower ripening and late harvest allows the accumulation of complex, refined flavours. Distinct, textured blackcurrant characters are the perfect complement to the big ripeness of valley floor Shiraz.
Barossa Boy writes its own chapter in the Barossa’s ongoing winemaking story.
Honouring the wisdom of our forebears and present-day Barossa spirit, we aim to leave our own legacy.
Finest regional fruit is selected from sites that allow each variety to best express itself: bold, concentrated Shiraz from the valley floor, cool climate Eden Valley Cabernet, dry-grown Mataro, lively, untrellised bush vine Grenache.
Time-honoured (and often time-consuming) winemaking methods are predominant. The occasional modern innovation creeps in, if it bolsters our confidence in quality. Thus, grapes are gently crushed with the fine control of a mechanical basket press. Fermentation and hand plunging of skins takes place in traditional open concrete tanks at the Barossa’s iconic Illaparra winery in Tanunda. We view the entire winemaking process as custodianship and gentle guidance of our Barossa fruit, for sublime and honest regional expression.
Fruit parcels are individually barrel matured for greatest control over the final blend. From a couple of preferred oak brands, Barossa Boy primarily selects French oak for its ability to add structure, and small amounts of American oak to add depth without overpowering. New and old barrels allow us to tweak the oak influence even further, as does using two styles of each oak for each grape variety. The result: an array of subtle nuances to play with, adding complexity and layers to each final blend. Fruit character foremost, with complementary oak, is our blending philosophy.
Our wines are crafted for rewarding enjoyment upon release, and to repay careful cellaring.
Australia, Barossa Valley, South Australia
$20 – $50
Grenache, Red Blends