Thistledown Wine Company
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ADVANCE RELEASE: MATTSCHOSS SHIRAZ

ADVANCE RELEASE

Mattschoss Shiraz 2018

Barossa Valley
Our Advance Release wines are a portal into what the future holds for Thistledown. Joel Mattschoss' Menglers Hill site is an outstanding, forward thinking vineyard and we've been more than impressed by the results so far. This unique release offers a hint of the cooler side of Thistledown's Barossa Shiraz.
Only 400 bottles produced
$65 | SOLD OUT
Tasting 
A near perfect growing season resulted in beautifully balanced, intense yet aromatic and elegant wine. Smoky cassis, plum, olive and mocha lead through to a dense, refined palate with creamy, vibrant black fruits with hints of balsam.

Alcohol 14.5%
Suitable for vegetarians and vegans. 
Points & Awards

  • 94 points - James Halliday 
  • 93 points - Huon Hooke
  • 92 points - The Wine Advocate

Viticulture
Though the preceeding 2017 was a late, cool and sometimes damp season, it ended with lower than average rainfall for the late season. Above averagerainfall in July and August filled soil profiles and dams but from then on the season has been very dry. As low as 40% of average rainfall in areas such as Blewitt Springs in McLaren Vale. It is this dry weather that characterised the 2018 season and the low disease pressure coupled with ideal conditions for flowering and early development set the vines up for an excellent season. With virtually no rainfall between January and April, fruit quality in all areas was very good though some heat stress in February led to isolated defoliation, particularly on Shiraz. As we like to pick “on the way up” our season began quickly with a number of varieties ripening at once but thenprogressed nicely, with the ability to pick when it suited given the settled weather.

445 metres above sea level and composed of brown/red sandy loam liberally dotted with ironstone and pink quartz, this hillside vineyard is spectacular. Trellised, cordon trained and spur pruned, it consistently produces well balanced, concentrated fruit from its meagre soils.
Winemaking
Hand picked on the 14th March before receival at the winery where we retained 25% whole bunches. These were placed on the floor of a concrete egg and the gently crushed fruit placed on top. The wine was then left to ferment spontaneously with no mechanical extraction. Once fermented, it was left on skins for 3 days before being pressed and transferred to 300 litre French hogsheads, of which 30% were new.
All Vintages 
Click below to download tasting notes in PDF format.
2018
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