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Break Free natural wines are born from a desire to showcase grapes with no intervention, to hero a true expression of their essence. Break Free wines centre around appreciating a grape’s heritage and flavour.
Born from the trials & travels of Trudy Stacy. When Nick and Trudy started Clandestine Vineyards, it was a moment of absolute clarity for them both. They were chasing a shared dream. Nick had 30 years of experience in the wine game, which was a huge asset to Trudy and to their business. But she also wanted to break free and express herself on her terms.
“I wanted to broaden our horizon to include the natural wine market. I wanted to showcase grapes with no intervention, to hero a true expression of their essence. Vin Nat is a fantastic opportunity to appreciate a grape’s heritage and flavour. The wines we have selected to form a part of Break Free symbolise the parts of my life that signify balance and clarity.” – Trudy Stacy – Vintner, Clandestine Vineyards CFO
Sourced from the famed Acacia Ridge vineyard in Frankland River in WA’s Great Southern region, this 100% cool climate Syrah was picked and meticulously handled from vineyard to winery; harvested by moonlight and fermented for ten days with some Viognier skins tossed in to lift aromatics. Open fermented, hand plunged and inoculated with a ‘Côte-Rôtie’ natural yeast strain before being racked into 20% new French barriques; 80% 1st and 2nd use French Barriques for malolactic fermentation and 20 months maturation in the same oak – no fining or filtration. Vegan. Minimal sulphites.
Loaded with dense plums and blackberries, the sweetness of cedary oak slides in later. A fury texture similar to peach skin is feathered through the mouth. Bottled without fining or filtration with minimal sulphites, granite soils peer through as it gets in deep and shows a meaty edge scattered with black pepper. This is a campfire and barbecue wine done well. Long and moreish, it will even take a slight chill.
Good length and kept fresh to cut through a rib eye.
Best drunk in its youth but could withstand up to 3 years with careful cellaring.