Innovative blends and exciting varietals - the first releases from a winemaker of renown.
A new label with plenty of pedigree, from the hands of the vastly experienced Alex Sherrah. Alex’s winemaking journey began in McLaren Vale at Tatachilla, followed by stints in Napa and Clare Valleys, Austria and Burgundy, before returning to McLaren Vale in 2012 as Coriole’s senior winemaker, where he has gained solid exposure to the Vale’s emerging varieties.
Working with excellent sites farmed by first rate growers, the Sherrah wines are characterised by some innovative varietal blending, and a house style of freshness and drinkability. A superb set of wines for this inaugural release.
SHERRAH 'white et al' FIANO CHENIN BLANC 2017
2/3 Fiano, 1/3 Chenin Blanc. The Fiano comes from the Lacey vineyard in the Tatachilla sub region of southern McLaren Vale, with the Chenin from the Casetta vineyard in Blewitt Springs. Grapes were fermented separately then raised in stainless, with a portion in seasoned oak to build texture. Unfined and unfiltered.
"The search of a hero white variety in the McLaren Vale region has found itself down several paths, from the long-serving chenin blanc to more contemporary Italian native varieties such as fiano and vermentino. Winemaker Alex Sherrah, like many before him, has sought his own solution and thrown chenin and fiano together and - hey presto- has come up with a smart little duet that displays zest, youthful texture and energy, and sublime salines and minerality. Delish" Tony Love, Adelaide Advertiser/Herald Sun
SHERRAH 'red et al' GSN (GRENACHE SHIRAZ NERO D'AVOLA) 2016
An Australian first! 60% Grenache and 24% Shiraz from the Lacey vineyard (Tatachilla), with 16% Nero d’Avola from the Petrucci vineyard - second generation growers specialising in new and interesting varieties. Aged 9 months in seasoned French oak before being bottled unfined and unfiltered.
"McLaren Vale has reinvented itself over the last number of years, putting out medium bodied reds that combine ease of drinking with a fair bit of interest. So with that in mind, here’s another good example to add to that list. Raspberry, blackberry, black jelly beans, iron filings and a sweet herbal/floral perfume. Medium bodied, juicy and bright, with a dusting of metaphoric coal or similar, adding an earthy dimension, fine grained emery tannin, fresh berry acidity, and an iron-laced fresh berried finish of satisfying length. Great drinking here, and while good young, may have a bit more up its sleeve with a couple of years in bottle." 92+ points, Gary Walsh, Winefront
"Complexity with a capital C is the order of the day with the carefully planned and excecuted vinification. It keeps you on your toes, different facets showing on each visit to the wine. In the end, it's the purity of the fruit line that holds sway, earthy complexity ever present, but unable to take control of the palate." 96 points, Halliday 2018 Wine Companion
SHERRAH NERO D'AVOLA 2016
From a single vineyard owned by the Petruccis. Berries were cold soaked for three days prior to ferment beginning naturally, then over seeded with a mixed yeast culture to promote primary fruits. Pressed into seasoned French oak and allowed to go through malo naturally, aged 9 months prior to bottling.
"It’s bursting with sweet red fruits, fresh mint, black jelly beans, and dusty cupboards filled with spice and dried herbs, though while it smells like a succulent little sucker, it pulls a little more dry and savoury on its firmly medium bodied palate. It’s dusted with fine chalky tannin, has gentle fresh berried acidity, and finishes perfumed and fresh. Drinks a charm. Like this." 90 points, Gary Walsh, Winefront
SHERRAH SHIRAZ 2016
Grown in the Lacey vineyard in Tatachilla, only a few kilometres from the sea and almost at sea level, this is a particularly cool maritime influenced area of the Vale. Whole berries were hand plunged for 14 days before gentle pressing into seasoned French hogsheads and a single new barrel for 9 months before bottling, unfined and unfiltered.
"Plum, dark cherry jam, smoked spices, black liquorice. It’s medium to full bodied, quite ferrous and tannic, but fleshy and sweet fruited too – almost a black jellybean kind of flavour – with earth, black olive and sheets of tannin to close it out. It’s quite rugged, but I like it. Thoroughly regional." 91 points, Gary Walsh, Winefront