What Make John Duval's Wine Standout?
The Barossa Valley, arguably the center of the Australian wine industry today, has one of the richest cultural histories of any Australian wine region. Settled in the 1840s by English and German emigrants, many of the first vineyards are farmed to this day by sixth-generation winemaking families. Here, gnarled old vines thrive in a warm, continental climate, with ample sunshine hours allowing the small berries to reach optimum ripeness and flavor concentration. While access to this scarce, old-vine fruit is fiercely guarded, Duval’s long-established vigneron relationships and intimate knowledge of Barossa’s subregions ensure he has a rich palate from which to craft his wines. Be it complex Shiraz from Ebenezer and Greenock’s red soils, glorious Marsanne from the Marananga region, or fruit from the 100-year-old Mourvedre vines in Light Pass and Angaston, under Duval’s care this exceptional fruit is fashioned into a grand portrait of the region’s rich history.
Marsanne was hand-picked from the Marananga region, Roussanne from the Kalimna region, and Viognier from Eden Valley. Gentle pressings were combined with free-run juice and cold settled. Fermentation commenced in stainless steel but some of the Marsanne and Viognier finished fermentation in and was aged in barrel until bottled in early August. The remaining Marsanne and the Roussanne was aged on lees in tank until bottling, to enhance the structure and texture of the wine.