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.
The Syrah comes from sandy clay soils in east Margaret River in a locality known as Osmington and planted in 1995. It is eastern Margaret River with cooler nights. It borders the coal seam that runs from Dunsborough to Augusta making the soils slighter in structure but higher in aromatics particularly sulphides. 20 % was hand picked 2 days before a machine harvest in early March. This whole bunch (used to increase tannin weight and complexity) was added to concrete vat with the machined component going straight on top, no crushing or destemming. Natural yeasts get the job done on thier our wines.
About this wine from the winemaker: “We feel this wines structure is more delicate than traditional Margaret River Shiraz. The larger bunches with larger berries give a lower overall dry extract level hence the whole bunch addition to add layers to build upon. I’m a strong believer the right amount of green stem tannins supports a lower acid wine in its preservation and balance.
My nephew Felix is is always asking this question about everything … We feel this wine with its soft but firm contrast exhibits his inquisitive nature and his persistent quest for understanding all of what lies at the core of everything.” Beautifully crafted, fragrant expression… full of juiciness medium weight and dangerously easy to drink!
Alc 13.5%
RRP $34 *6 PACK BUY ….
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