2021 Scintilla Temprano Carbónico Luc de Montaña

WINEMAKER: James Madden
REGION: Adelaide Hills, SA
VARIETAL: Tempranillo
VITICULTURE: Organic/Biodynamic

1st years are the best yet most perplexing years in someways. Thankfully the folk here knew their vineyard and helped make picking decisions simple. 100% carbonic maceration. Bunches in tank with a little pied de cuve. 5 litres in a 2000 litre tank. Within 2 days blowing CO2 out of the tasting valve. Warm ferment so we bled off the juice daily to preserve a dry carbonic ferment. Prevent a secondary whole bunch juice encapsulated ferment. This was aged separately but ultimately blended in. Pressed to old french puncheons. Wine blended and bottled early spring.

1st harvest. Owner Greg and Winemaker/Viticulturist Dillion are extremely excellent in their intention, application and communication. Cool site for Tempranillo and we fermented a few different ways as per usual with first attempt with new fruit/site. Very happy with the results! 380 metres above sea level, East facing and cool nights. Clay soils, quartz and schist. | Blackcurrant, bright and plush, stringy bark savouriness, velvety tannins. blueberry acidity.

Sommelier-turned-winemaker James Madden has worked with the likes of James Erskine (Jauma) and Tom Shobbrook. He now shares a shed in the Basket Range with Alex Schulkin (The Other Right) to produce his own minimal intervention wines. All grapes are organic and/or biodynamic, handpicked and processed by shovel & fork. Wines are transferred by siphon using gravity, unfined, unfiltered and always zero adds.