Selene 2014
Barossa Valley
Tempranillo

$45.00

Deep ruby red colour with intense dark cherry, plum fruits and complex dried herbs. On the palate a fleshy black-fruit core is surrounded by a layered line of textural savoury tannins.

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Grape Variety:

  • Tempranillo 100%

Technical Details:

  • Alcohol 13.5%
  • |
  • pH 3.68
  • |
  • Acidity 6.1 g/L
  • |
  • Residual sugar: nil

Vineyards:

  • Light Pass 15 year-old vines

The Tempranillo is grown in the Light Pass sub-region of the Barossa Valley, which is classic red soil over limestone, and sits high on the eastern edge of the Valley. Likely, the oldest planting of Tempranillo in the region, planted in 1999 and is managed with low-input sustainable viticultural practices.
The fruit was handpicked, destemmed and fermented in a mix of small fermenters, both stainless steel and oak. Extended skin contact pre and post fermentation together with daily hand plunging was utilised to assist in retaining fruit character and building tannin structure.
The ferments were pressed to a mix of new and seasoned 500 litres French oak vessels. Matured undisturbed for 30 months, then naturally clarified and bottled with minimal filtration.

The timing of the first full moon in the Barossa Valley each harvest typically lines up with the Tempranillo harvest of the Light Pass Vineyard. This harvest moon wine is our offering to Selene, the Greek Goddess of the moon, the celestial-beauty that resembles fertility and productivity.

Optimum year 2022

Reviews

96 Points

Wine Orbit - NZ

From low-yielding vines (1.75-2.25 t/ha) grown in the Light Pass district, the gorgeous bouquet shows dark fruit, smoked game, vanilla and toasted hazelnut aromas with warm spice nuances. The palate is fleshy and succulent, and delivers fabulous fruit flavours together with elegant savoury undertones, brilliantly supported by fine, chalky tannins.

94 Points

James Halliday

Most likely the oldest planting of tempranillo in the region, planted in ’99, hand-picked, destemmed, a mix of small fermenters, hand-plunging, extended skin contact pre and post fermentation, matured for 30 months in French puncheons. A very different evocation of tempranillo, with dark cherry and bramble fruit, and a web of tannins running through the palate from start to finish. Rioja would recognise it (and keep it in barrel for 3-4 years, fining it twice a year), but here patience is the only panacea.