Click to find out more.
While not holding any formal qualifications in winemaking, Jason’s appetite for the subject was voracious and he was lucky to learn from some of the Barossa’s finest winemakers until finally, after some encouragement from friends he approached his father to discuss buying a small parcel of the fruit from the 2001 vintage. He agreed and Jason put together his first Nitschke Block Shiraz, making only two hogs head barrels. In 2002 Jason produced his first Thiele Road Grenache and have made both wines every vintage since. To this day Jason’s parents have supported his venture and without their encouragement and the sacrifice of some of the Barossa’s greatest Shiraz and Grenache he could not have made this dream happen.
Relationships with some of the Barossa’s finest vignerons have grown over the years and having access to some of the region’s best old-vine fruit allows Jason to take a hands-off, intuitive approach in the winery.
Jason’s minimal intervention winemaking style enables him to create small-batch wines that are not mainstream – they are new-age expressions of Barossa classics, designed to allow the fruit to speak for itself and tell a story through the glass.
“Meta: An abstraction from a well-known concept”
The fruit for this wine comes predominantly from Jason’s family’s Thiele Road Grenache vineyard in Bethany, planted in 1941. The remaining fruit was sourced from a 90-year old bush vine Grenache vineyard in the sub region of Marananga.
The fruit from Jason’s family’s Thiele Road vineyard was hand-picked on March 14th, 2021 and 100% whole bunch fermented. The fruit was rotated into open fermenters with dry ice and a floating lid put on and sealed. Wild yeast (naturally occurring yeast) started the fermentation process (carbonic maceration) for 7 days. Gentle foot-stomping and pump-overs continued for the next 9-14 days until the fruit was pressed. Once pressed 50% of the wine went into old French oak to soften tannins while 50% remained in tank until blending. This portion is the backbone of the wine, providing the structure and earthy, smoky characters.
The second portion of fruit from the Marananga vineyards was picked on the 26th March 2021 with 20% whole bunch fermented. Wild yeast started fermentation, with soft pump-overs and hand plunges used to extract colours and flavours from the berries. Towards the end of the ferment the fruit was foot stomped to break any unfermented berries to release sugars. Pressed after 14 days, it then remained in tank until blending. This portion gives floral characters and minerality to the final blend. A vegan-friendly wine bottled with no fining or filtration.
Grenache taking plenty of cues from Pinot here. Pours a medium ruby shade, aromatically expressive with sarsaparilla, woody characters from the significant whole bunch portion, and smoky prosciutto and bacon. Palate-wise, it’s fine and generous at the same time. Turkish delight, beetroot, rhubarb, cola and more smoky meats, well-articulated through succulent tannins giving pleasing length and fruit persistence through a long finish.
Will continue to improve with careful cellaring for 5-10 years.
Don’t just take our word for it…
96 Points (4.5 Stars) – Winestate Magazine 2021 New Release Wine Show, Top in Class