This is a small batch wine from a boutique winery. No industrial operation here, then. Just hands-on care and meticulous attention to detail.
Made from fruit from 1968-planted vines, it’s a rich and generous style of Barossa shiraz. The soils are loam over classic Australian red and brown clay, giving the distinctive flavour profile we know and love. The palate is packed with plums ripe-to-bursting blueberries. There’s woodspice and pepper, dried herbs, hints of beef jerky, and flecks of extremely dark chocolate. However you drink it, give it time - either in the decanter now or in the cellar for later. Your patience will be massively rewarded.
“From the family vineyard planted in '68 by Jason Schwarz's parents, and has been tended by the family ever since. Dry-grown with intense fruit, the wine was fermented wild with whole bunches. It is profoundly rich and plush, black fruits conducting the bouquet and palate, and while it continues its sumptuous theme, it's not OTT nor extractive in any way.”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Barossa Valley
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Shiraz
- Serving Temp.
From the producer
The Nitschke Road Shiraz block was planted by my mother and father in 1968 in Bethany near the base of the Eastern Barossa Range. The vineyard is still pruned and picked by hand and the soils of loam over brown and red clays results in a wine of considerable concentration and drive. Rich, opulent fruit is the reoccurring theme with this vineyard and it always seems to show great balance and texture year in, year out. The Nitschke Block Shiraz was the first wine made by Jason Schwarz back in 2001.
Schwarz Wine Co
With over five generations of Barossa grape growing history, the Schwarz family decided over a decade ago to finally start making its own wine, from vineyards of both family and family friends. The small batch wines from Jason Schwarz are well worth seeking out - he's worked in Bordeaux, Burgundy, the Rhone, Stellenbosch and Napa, and he's creating some of the country's best Grenache and Shiraz. His winemaking philosophy revolves around low intervention techniques and the selection of premium, old vine fruit. If you find his wine, you buy it.
'Barossa'. This is Australia's key wine brand overseas, in the US especially. It's our riposte to 'Champagne', 'Scotch' and 'Barolo'. My mind conjures these images, in this order: Shiraz, Penfolds wine, Maggie Beer condiments. All of which can GET - IN - MY - BELLY! But there is so much more to the Barossa than first glance. There are fringe (and not so fringe) winemakers actively working to classify the valley's subregions, and this is a very worthy cause. From Moppa to Seppeltsfield to Marananga there's a lot of variation, and the styles produced can vary immensely. This is the next step in the vision of this region (which, let's face it, is a baby in the scheme of things), as it gets acquainted with its strengths, weaknesses and future opportunities.It's a region that's not sorry to produce the big, fruit-driven wine styles that make it so popular. So drink to the future of the Barossa, because it's as bright as any other region on the world stage.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Gourmet Beef Burger
- Roasted Tomatoes:
- 3 tomatoes, quartered
- 3 garlic cloves, thinly sliced
- 10 fresh thyme sprigs
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 8 very thin slices prosciutto
- 2 large shallots, finely diced (about 2/3 cup)
- Salt and freshly ground black pepper
- 2 garlic cloves, minced
- 1 1/4 pounds freshly ground beef chuck (preferably prime grade)
- 2 tablespoons finely chopped fresh Italian parsley
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 large egg, beaten to blend
- 4 3 1/2-inch squares ciabatta bread, halved horizontally
- 2 tablespoons butter, room temperature
- 4 ounces Fontina cheese, thinly sliced
- 8 romaine lettuce leaves
- Gourmet Ketchup:
- 1/2 cup ketchup
- 1 tablespoon Dijon mustard
- 1 tablespoon Sherry vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon finely chopped fresh chives
- 2 teaspoons finely chopped fresh tarragon
- 3 tablespoons extra-virgin olive oil
- The tomatoes can be roasted 4 hours ahead, covered and kept at room temperature. The burger patties can be formed up to 8 hours ahead, covered and refrigerated. The gourmet ketchup can be made 2 days ahead, covered and refrigerated.
- To roast the tomatoes:
- Position the rack in the center of the oven and preheat the oven to 500°F.
- Place the tomatoes on a baking sheet. Arrange the garlic slices on top of the tomatoes and scatter the thyme sprigs over the tomatoes. Drizzle with the oil and sprinkle with saltand pepper. Roast until the tomatoes are tender and golden brown on the bottom, about 20 minutes. Set aside.
- To prepare the burgers:
- Heat a heavy large sauté pan over medium heat. Add 1 tablespoon of oil. Working in batches, lay the prosciutto slices in the pan and cook over medium heat until crisp and golden, about 2 minutes per side. Transfer the crisped prosciutto to a paper towel-lined plate.
- In a small heavy sauté pan, heat the remaining 1 tablespoon oil over medium heat. Add the shallots. Sprinkle with salt and pepper and sauté until tender, about 2 minutes. Stir in the minced garlic. Remove from the heat and cool completely.
- In a large bowl, gently mix the cooled sautéed shallots and garlic with the ground beef, parsley, mustard, Worcestershire sauce, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until well blended. Mix in the egg. Divide the beef mixture into 4 equal mounds. Using a 4-inch ring mold, shape each mound into a patty.
- Preheat a grill pan or prepare a barbecue for medium-high heat. Brush the cut sides of the ciabatta with butter. Grill the ciabatta, cut side down, until lightly toasted, about 2 minutes. Place the ciabatta on a plate and cover to keep warm.
- Grill the patties until brown on the bottom, about 3 minutes. Turn the patties over. Top the patties with the roasted tomatoes and then with the cheese. Continue to grill until the patties are cooked to medium-rare doneness, about 3 minutes longer.
- To make the gourmet ketchup:
- Meanwhile, in another large bowl, whisk the ketchup, mustard, vinegar, Worcestershire sauce, chives, and tarragon to blend. Gradually whisk in the oil to blend well. Set the sauce aside.
- To serve:
- Place the lettuce over the grilled ciabatta bottoms. Set the patties on the lettuce. Spoon some gourmet ketchup over the burgers. Top with the crisped prosciutto. Cover with the ciabatta tops. Serve the remaining gourmet ketchup alongside.
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