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
©2018 susamonwines.com  - impressum   |   datenschutz
DE  |  EN
©2018 susamonwines.com  - impressum   |   datenschutz
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.  
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