# Bête Noir Shiraz (2018)

- **Producer:** Spinifex Wines
- **Colour:** red
- **Type:** still
- **Grapes:** Shiraz
- **Region:** South Australia, Australia
- **Style:** Classic
- **Alcohol:** 14.5%
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** spiced plum, blackberry, violet, blueberry, red plum, cardamom, cloves, cigar box, vanilla, cocoa powder, cedar, coffee bean, leather, earth

## About this wine

The Spinifex Bête Noir Shiraz 2018 is a 100% Shiraz from Australia's Barossa Valley, crafted by Spinifex Wines. Founded by Peter Schell and Magali Gely, the winery draws inspiration from the south of France, focusing on balanced, character-driven wines that reflect their vineyard origins. The grapes for this vintage were sourced from nine distinct family vineyards across various Barossa sub-regions, including Moppa and Eden Valley, contributing to the wine's complexity. The winemaking philosophy emphasizes minimal intervention and a deep respect for the vineyard, aiming to produce wines with a consistent house style that showcase provenance and vintage character.

## Interesting facts

- Grapes sourced from nine small family vineyards across Barossa sub-regions.
- Features 35% whole cluster fermentation for added complexity.
- Matured for 20 months in 35% new French oak.
- Bottled without filtration to preserve character.

## Food pairing

The wine's full body and fine-grained tannins are well-suited to complement the richness of red meats and game. Savory undertones and spice notes in the wine can echo or contrast with herbs and spices in the dishes, while the vibrant acidity provides a refreshing counterpoint to fatty components.

## Wine making process

The Spinifex Bête Noir Shiraz 2018 is produced using 100% Shiraz grapes sourced from nine family vineyards across the Barossa Valley. Approximately 35% of the grapes undergo whole cluster fermentation, utilizing indigenous yeasts. Following fermentation, the wine is matured on lees in a mix of new (35%) and seasoned French oak barrels for 20 months. The wine is then bottled without filtration, a technique often employed to retain the wine's natural character and texture.