Description
Walsh and Sons is about little wines with big personalities. By using biodynamic methods in their vineyard and natural winemaking techniques they aim to make lighter styles that are fun, youthful and different to the mainstream.
“We believe that it’s our differences that set us apart and so we choose to enhance these in our wines rather than suppress them. You won’t find clean edges and tarted up tastes more like a grubby sand pit or a snotty nose.
Our philosophies are developed through transcending the tangible senses of sight, smell, taste, touch and sound. Our winemaking relies very much on the non-tangible senses of inspiration, intuition and innovation. But using these we seek out a more informed expression of who we are whilst respecting the purity of our natural ingredients.” Winemakers, Ryan and Freya.
Ryan Walsh and Freya Hohnen have been involved in winemaking at the vineyard and winery level since their childhoods (Freya is the daughter of David Hohnen, one of the founders of Cape Mentelle and Cloudy Bay) Both have travelled the globe to further their knowledge in places such as France, USA, Spain and Switzerland. But their home will always be in Margaret River, WA …. “In the grand scale of things we believe Margaret River is still youthful in its wine age. We believe in technique over technology so our wines retain their raw personalities.”
“Much is yet to be discovered in style and soils and so we make wines from grapes and label them on localities as opposed to the generalised sub regions. Most of our fruit comes from family owned entities in the location of Burnside and Osmington but we do dabble outside the boundaries with friends.
Our immediate family, consisting of our two sons Roi and Hamish, are what we enjoy the most. We’re a little worn of seeing older generations named on bottles when so much lies with our youth. Our core wines are mirrored on personalities of our younger extended family. They sometimes push the boundaries.” Winemakers, Ryan and Freya.
Roi (French for King) is Ryan & Freya’s eldest boy, a bit of a tiger in nature harassing the younger birds in the family but still watching over them.
Grown in the sandy, clay soils of our Osmington family vineyard. Planted in 1998 with rows running north to south on a gentle northeast facing slope. The vineyard is in biodynamic conversion. We treat it like a veg patch, heavy compost in Autumn and sheep snapping the odd wire as they browse in winter.
20% handpicked late April before machine harvesting 2-days later. The whole bunches added to vat, the machine component going on top, no crushing or destemming. Wild fermented on skins, until dry. Pressed to a mix of new & old French barrels. A single racking after the Spring equinox otherwise it sits on full lees until February, topping every two weeks. Spontaneous malolactic fermentation from Autumn to Spring giving a natural CO2 cover during maturation. The wine remains undisturbed with minimal sulphur added prior to bottling in February. High-quality, smaller corks provide a more drinkable style through bottle aging. The wine is unfined & unfiltered so may present some harmless deposits in the bottle.
Fresh blue and dark berries on the nose with notes of earth, leaves and dried flowers. A deep and rich palate of plums and spiced chocolate with long ripe pristine tannins.
Alc 13.5%. A brilliant release.
Review for 2020 .. 94 points, Erin Larkin, Halliday Wine Companion “Fruit from Osmington (in the eastern wing of Margs), 20% whole bunches, wild ferment, pressed to French oak (30% new). Unfined, unfiltered, and – like all the wines from Walsh & Sons – super-charming, a bit rustic, and wildly attractive. Not yer average. So, to the wine: this has cassis, double cream, hung deli meat, Szechuan peppercorns, cooling, mineral acidity and chalky/graphite tannins. Lovely, gentle, persistent flavour through the finish reinforces the beauty of this wine.”
RRP $57 *Our Special Price $47.99 when you buy 6 or more of this wine.
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