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2023 Striato

Striato refers to the striations, or long narrow abrasions on rock, created by the movement of a glacier. It reminds us of the 600+ million year old geolociagl history of this land. Layers of cherry wood, dark rose and graphite show at first. The purple fruit and florals, distinctive of Polygon 1 (quartzite and schist) follow. Polygon 10 (limestone) provides a flick of graphite and balsamic on the nose, the hallmarks being in its fine velvet-like tannin.

Estate grown and made
Certified organic and biodynamic fruit

[VARIETIES] 100% Shiraz
[ALC] 13.5%
[PRODUCTION] 93 dozen
[CELLARING] 10+ years

Tasting Notes

Striato (formerly known as ‘Spice Garden’) refers to striations, or long narrow abrasions on rock, created by the movement of a glacier. It reminds us of the 600+ million year old geological history of this land. A savoury, medium weight Shiraz with layers of flavour and amazing depth. Soaring aromas of red and blue fruit overlaid with Asian spice and graphite. The palate is impressively balanced between elegant fruit texture and the cool tannin of Shiraz grown on limestone.

Vineyard Notes

2022 saw a cool, but compressed vintage that stands alone in style next to recent years. After good early winter rains, it turned cold and dry, leading to delayed budburst and slow growth in the vineyard. After November frost and hail it warmed up through December and Jan/Feb saw mild, slow-ripening conditions. A burst of rain at the end of Feb had us on edge before a warm spell ripened everything at once. Yields were right in the zone and quality was excellent, with complex aromas and a distinctive tannin quality to the year. P1 and P10 were picked on the 15th and 19th of March. Both components were fermented in concrete as 80% (P10) and 50% (P1) whole bunches before pressing back to concrete for maturation. Components remained separate until blending in October and bottling in December 2022.

A perfumed and dark-fruited wine that sits on the edge of reduction, showing aromas of blackberry compote, dried herbs, cured meat, black olive brine and Asian spices. The palate is full-bodied with firmly framed tannins and a structured mouthfeel, giving flavors of blueberries, blood plums, graphite and bitter chocolate. A lovely balance of savory and perfumed aromas. Made with 80% whole-cluster fermentation followed by maturation in concrete. Drink or hold.

95 Points, Ryan Montgomery, jamessuckling.com

Deep bluish crimson. This has the generosity of the Barossa and the pepperiness of the northern Rhône, the latter in the ascendant. Deep in perfectly ripe but definitely not overripe black fruit, plus an impression of crushed stones. Plus more subtle flavours of smoked meat and black olives just starting to show, like new shoots in spring. Crunchy black pepper, black fruit and smooth, compact tannins. A highly distinctive and refined style of Barossa Shiraz. Deliciously dry finish with a creamy coating. Pure fruit entwined with chalky tannins on the finish. (JH) 13.5% Drink 2026 – 2033.

17/20 Points, Julia Harding MW, jancisrobinson.com

The 2023 Striato Shiraz is distinct from the other Shirazes in the Alkina lineup in that it has meaty nuances, cocoa and licorice root and is altogether more purple and brown in color spectrum. There's mahogany and leaf litter, fresh grated nutmeg, dark chocolate and mint. Polygon 10 (limestone) makes up 60% of this blend, but Polygon 11 (quartzite schist), old-vine blocks 5 and 6 and Polygon 1 all feature in this wine. In terms of price point and positioning, this wine sits alongside the Old Quarter. I like this a lot; it is chewy and substantial, yet it remains pure and fine texturally. 13.5% alcohol, sealed under natural cork.

94 Points, Erin Larkin, Robert Parker Wine Advocate

Deep ruby red colour. Blueberry, smoked meat and dried sage aromas. Medium weight with a supple glide of red and blue fruits encased by Asian spices and blue slate minerality. Great length, carried upon the back of firm ripe tannins that ensure it remains focused and drying to the finish

94 Points, Stuart Knox, The Real Review