What’s a ‘vin de soif’? Well literally it’s a ‘wine of thirst’. A quaffer, then. A fun, delicious, easy-drinking wine. This wine is that, but not only!
I think they were having a bit of fun with the name. It’s certainly easy drinking, and that grenache gives all the juicy fruit you could want, but it’s at risk of sounding a bit throwaway. Delicious, yes, but also well made and interesting.
It’s a light, clear crimson with beautiful summery fragrance in the glass. Then on the palate it’s a bit like eating berries straight off the bush. There’s lovely ripeness, a tart acid, and savoury leafy brambly notes. Raspberries, cherries, redcurrants and tomato leaf. Finally faint chinotto-like bitter orange and softly fizzing tannin. It’s an unusually restrained and elegant style for the Barossa, showing real craft and intent. Quaff it all you like, but don’t you dare write it off!
“A blend of grenache, mataro and carignan. Light, clear crimson; the fragrant bouquet offers an array of red and purple berries plus a brambly, savoury note seeking to make its presence felt on the back-palate and finish.”
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
- Grenache, Mataro, Carignan
- Serving Temp.
From the producer
A thirst quenching wine; wine that slakes ones thirst and provides a deliciously versatile addition to the dining table. That is what the Yelland & Papps Vin de Soif is all about. In Europe, wine is often an extra implement at the dining table extra knife and fork, such is its seamless integration into the ritual of eating, and while we in Australia are still a young nation, we’d like to think that our Vin de Soif fits that bill nicely, the perfect food matching red. The 2016 is a blend of 72%Grenache, 17% Mataro and 11% Carignan we’re sure you’ll love it. Don’t be afraid to throw it in the fridge and chill it down a little if the weather dictates and you feel like something a little cooler … it’s light on the tannin and chills down a treat. Light cherry/red in the glass with inviting fruit aromas of juicy plums and red cherries with some high-toned mulberry and crunchy cranberry notes also coming into the mix. There are hints of Asian spice, mocha, red licorice, jasmine, gingerbread, raspberry coulis, freshly turned earth and a waft of apple turnover. In the mouth the Vin de Soif sits at the light end of the spectrum… more Pinot-like in its structure. Again, fruit flavours of juicy plum, bright red cherry and crunchy cranberry dominate the palate with the floral notes of mulberry peeking through. Hints of red apple, exotic spice, licorice, macerated summer berries, ginger cake, frangipani and gentle notes of earth and leather. There’s a sense of spaciousness to this wine, it’s light on its feet; plenty of detail and clarity to its form; gentle on the tannin, bright in acidity showing a restrained, elegant and downright delicious line across the palate.
Grenache is from 4 different vineayrds ranging between 30 - 150 years old from three different sub regions within the Barossa Valley. The Mataro is from a 40 year old block at Light Pass and Carignan from a vineyard grafted onto 60 year old Muscadelle vines at Kalimna.
Hand picked between 3rd March and 7th April, these parcels were fermented in open fermenters using natural wild yeast. An average of 30% whole bunches were included in the ferment with the balance being gently destemmed ensure as much whole berry as possible. Gentle pump overs and Pigeage for an average of fourteen days (between 7 and 33 days) prior to a gentle basket press and then transferred to 100% old oak (64% french oak and 36% american oak) for fourteen months maturation. This wine has had minimal intervention to maintain purity. Unfined and unfiltered prior to bottling.
'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...
Traditional roast lamb
- 2kg leg of lamb, fat trimmed
- 1/4 cup olive oil
- 1 tablespoon chopped fresh rosemary leaves
- 2 garlic cloves, crushed
- 1.5kg chat potatoes
- Basic gravy (makes 2 to 2 1/2 cups):
- 2 cups beef stock
- 3/4 cup red wine
- 2 1/2 tablespoons plain flour
- Preheat oven to 200°C/180°C fan-forced. Lightly grease roasting pan. Place lamb in pan. Combine oil, rosemary and garlic in a bowl. Rub half the oil mixture over lamb. Season with salt and pepper. Roast for 15 minutes.
- Reduce oven temperature to 180°C/160°C fan-forced. Roast lamb, basting with remaining oil mixture every 20 minutes, for 1 hour 15 minutes for medium or until cooked to your liking. Add potatoes to pan for last 40 minutes, turning halfway through cooking.
- Remove lamb from oven. Cover loosely with foil. Stand for 10 minutes. Carve. Serve with potatoes.
- Basic Gravy: Transfer meat (and any vegetables) to a plate to rest. Combine stock and wine in a jug. Skim fat from roasting pan, leaving 1 1/2 tablespoons pan juices and fat in pan. Place pan over high heat. Add flour. Cook, stirring with a wooden spoon, for 1 to 2 minutes or until mixture bubbles and becomes golden. Add juices from resting meat. Slowly add stock mixture to pan, stirring constantly. Cook, scraping pan, for 8 to 10 minutes or until thickened.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...