The 3 Premium Shiraz from Chris Ringland (Ringland's First Growth Shiraz)
Robert
Parker
once
spoke
of
the
smell
of
a
1947
Cheval
Blancs
while
tasting
a
„Three
Rivers“
from
Ringland.
After
the
FINE
tasting
of
several
vintages
in
Barossa
Valley
one
can
add:
„Indeed,
but
with
twice
the
viscosity“.
The
specifics
and
complexity
of
any
given
vintage
are
always
at
the
forefront
of
Ringland’s
thinking
and
are
carved
out
with
razor-sharp
precision.
He
stays
true
to
his
principle
–
both
for
his
single-vineyard
wine
(Chris
Ringland
Shiraz)
as
well
as
the
wines,
that
he
creates
in
cooperation
with
the
highly
gifted
winegrower
Adrian
Hoffmann
from
the
selection
of
his
absolutely
best
vines
(Dimchurch
Shiraz
and
Hoffmann
Vineyard
Shiraz).
In
all
his
wines
Ringland
lays
out
a
carpet
of
caramel,
on
which
the
fruit
forcefully
and
silkily
glides
down
the
palate,
garnished
with
a
variety
of
intensive
spices,
depending
on
the
characteristics
of
the
vintage.
Nothing
is
excessively
extracted
or
ripened.
Reverse
osmosis
does
not
exist
for
Ringland.
Much
rather
he
seems
to
hit
the
absolute
peak
of
the
maturity
every
single
year,
which
is
at
the
same
time
the
most
important
as
well
as
the
most
difficult
decision
of
a
winemaker.
His
Shiraz
have
utmost
viscosity
while
also
being
fine,
silky
and
elegant.
Their
creminess
does
not
dominate
the
fruit
but
serves
it,
so
that
it
is
always
in
the
center.
The
selected
use
of
wood
and
the
long
storage
support
the
soft
and
silky
flow
of
the
wines.
Chris
Ringland
leaves
some
vintages
up
to
six
years
in
the
barrel.
Everything
is
balanced
and
seems
easy,
the
high
alcohol
values
are
practically
not
felt.
Ringland
thereby
creates
a
new
and
fascinating
dimension
of
Shiraz, that one needs to have tasted to believe it.
What
is
the
secret
to
his
craft?
The
wine
is
like
his
creater,
full
of
passion
with
simultaneous
scientific
and
meticulous
care.
The
grapes
are
hand-picked,
and
carefully
processed
with
a
curb
press,
that
Chris
Ringland
has
developed
in
cooperation
with
a
ship
hydraulics
expert,
followed
by
warm
fermentation
with
extremely
gentle
extraction
of
the
skins.
Ringland
takes
his
time
for
every
single
step.
The
curb
press
helps
him
to
expose
the
wine
to
oxygen
at
a
very
young
and
crucial
stadium
and
its
careful
handling
makes
sure
that
the
remaining tannins of the skins are not overextracted. Everything is balanced which is later reflected in the wine.
Chris
Ringland
always
fills
tanks
and
barrels
all
the
way.
He
is
convinced
that
otherwise
the
wine
loses
aroma.
Filling
with
finished
sulfur
dioxide
injected
wine
is
not
even
up
for
discussion
for
him.
Much
rather
he
sees
the
defining
catalyst
for
quality
in
carefully
selected
wood.
Its
air
permeability
slowly
let
the
water
evaporate,
which
increases
the
concentration
of
alcohol
and
aromas
in
a
natural
way.
The
specific
microclimate
in
Barossa
Valley
with
humidity
of
only
15
percent
throughout
the
whole
year
creates
ideal
conditions.
Ringland
moreover
propagates
that
the
storage
duration
of
a
rich
wine
(he
only
uses
new
French
Oak)
has
sustained
positive
influence
on
the
harmony
of
its
flavors
and
its
structure.
The
wine
might
appear
to
have
excessive
wooden
notes
after
a
year
in
the
barrel,
however,
as
long
as
the
cellar
conditions
are
stable
and
the
sulfur
dioxid
values
are
handled
sensitively,
forty
to
sixty
more
months
of
storage
will
lead
to
greater
and
exceptional
complexity
as
well
as
longevity.
As
the
FINE
tasting
of
older
vintages
of
Ringland’s
Shiraz
including
a
secondary
tasting
after
48
hours
of
decantation
has
impressively
proved,
the
long
barrel
storage
of
the
Barossa wines does them quite well. Ringland’s wines are made for a little eternity and will bring joy to connoisseurs for many decades.
In
his
very
own
humbleness
when
Chris
Ringland
speaks
of
„Projects“
he
is
talking
about
work
he
is
doing
outside
of
his
own
vineyard
in
the
Eden
Valley.
In
contrast
to
most
of
his
colleagues
in
the
Barossa
region
he
does
this
very
often
and
regularly.
Ringland
is
convinced
that
the
quality
of
his
wines
sustainably
profits
specifically
from
the
inspiration
that
comes
from
projects
in
Europe.
There,
he
primarily
works
in
Spain
with
the
Bodegas
Alto
Moncayo
and
El
Nido
of
the
Gil-Family.
For
projects
in
his
own
„front
yard“
he
always
works
with
the
uniquely
talented
and
passionate
grower
Adrian
Hoffmann
with
the
result
of
adding
two
more
world
class
Shiraz
wines
to
his
collection, the so called Hoffman Ringland Shiraz and the Dimchurch Ringland Shiraz.
As
a
native
Australien
with
deep
German
roots
Adrian
Hoffmann,
a
vintner
with
a
strong
physical
appearance,
works
exlusively
for
third
parties.
From
his
one-hundred-twenty
hectares
located
in
the
northern
part
of
the
valley
next
to
the
Ebenezer
municipality,
he
supplies
the
„Who-is-Who“
of
the
Barossa
wine
elite.
His
plots
are
primarily
planted
with
Syrah
and
other
Rhône
varieties
as
well
as
Cabernet.
With
respect
to
quality,
Hoffmann
is
amongst
the
small
elite
of
his
guild,
such
that
for
instance
Ben
Glaetzer,
who
with
his
Shiraz
Amon
Ra
has
many
friends
in
Germany,
would
not
be
able
to
ensure
the
annual
production
of
his
exceptional
product
without
Hoffmanns
fruit.
For
the
quality
of
his
grapes
that
partly
come
from
vines
that
have
existed
for
over
a
century
he
spares
neither
efforts
nor
costs.
For
example
he
has
installed
large
fans
made
of
steel
that
can
blow
dosed
warm
air
into
the
vines
if
needed.
This
measure
became
necessary
as
in
recent
winters
ground
frosts,
that
endanger
the
existence
of
the
age-old
vines,
have
appeared
in
northern
Barossa
valley. Optically, this reminds of the aesthetics of on-shore wind farm, but it suits the purpose.
Hoffmann’s
vineyards
are
dominated
by
clay,
lime,
sand
and
red
potter’s
earth.
Importantly,
it
is
this
rich
variety
of
soils
that
next
to
alignment
and
nurturing
of
the
vines
creates
the
unique
quality
of
the
fruit.
The
complex
foundation
is
brought
about
by
multiple
distinct
micro-terroirs
from
which
Adrian
Hoffmann,
depending
on
the
needs
of
his
customers,
creates
the
right
parcel-mix
for
a
given
delivery.
In
this
manner,
in
cooperation
with
Chris
Ringland
since
2006
the
first
pure
„Project“-Shiraz
Hoffmann
Vineyard
Shiraz
and
since 2009 the second pure „Project“-Dimchurch Shiraz of extraordinary quality is being created.
Approximately
half
a
hectare
of
the
best
micro
parcels,
which
vary
every
year
depending
on
maturity
and
quality
of
the
grapes,
are
compiled
for
these
two
wines.
For
this,
solely
Hoffmann
is
responsible,
while
Ringland,
who
trusts
his
friend,
takes
over
responsibility
for
the
further
process
once
the
fruit
is
delivered.
In
both
cases
the
result
is
exceptional
and
distinguishes
itself
primarily
through
quantity
and
style
of
the
wines.
With
respect
to
Dimchurch,
which
is
developed
with
more
substance
and
body
and
a
focus
on
fruit,
depending
on
the
vintage,
only
ten
to
twelve
barrels
(300l
Australian
Hogshead)
are
produced.
Concerning
the
Hoffmann
Vineyard
Shiraz
which
is
more
directed
towards
finesse
and
elegance
and
crafted
for
„a
little
eternity“
as
Adrian
Hoffmann
says,
only
five
barrels
are
produced
each
year.
Both
wines
are
only
prodcued
in
very
good
years
and
clearly
there
are
many
such
in
the
Barossa
region.
In
the
super
hot
and
dry
year
of
2008,
a
year
with
the
potential
for
a
„Monster-Wine“
as
Ringland
puts
it,
the
two
have
left
a
very
extraordinary
barrel
within
the
Hogshead
for
an
additional
year
beyond
the
usual
five
years
of
storage.
They
will
fill
it
exclusively
into
Magnum
bottles
with
a
special
red
label
which
reminds
of
Jean-Louis
chaves
„Cuvée
Cathelin“
or
the
„Red
Label“-Barolos
of
Bruno
Giacosa.
The
wine
is
currently
finding
its
way
from
barrel
to
bottle
and
we
can
assume
that
whenever
Ringland
and Hoffmann decide to bring it to market, a global run amongst connoisseurs and collectors will take off.
Die drei großen Syrah