Jericho Wines | Wine/spirits
Jericho Wines
Phone: +61 439 804 590
Reviews
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25.01.2022 The last fruit through the door for vintage 2021 is this beautiful Adelaide Hills Syrah, harvested in the early hours today from a vineyard in Kuitpo that is beginning to look pretty darn Autumnal! As the vines start to get these beautiful Autumn colours and gradually defoliate, there isn’t much time left for things to ripen up, so we are really happy to have been able to pick it with the perfect balance of flavour, acid and tannin. This cool-climate fruit lends itself perf...ectly to an elegant style of red wine; just 10% whole bunch elevates the aromatics, and a little bit of extended maceration time post-ferment results in a wine of defined structure, and finesse. It’s always around this time that we breathe a sigh of relief knowing that all of our fruit is happily tucked away in the winery for another year. All those endless hours of staring at the BOM forecasts, and organising picking and intakes are over for now! Time to crack a celebratory beer and to focus on making sure these 2021 wines are progressing nicely on their journey into your glasses.
21.01.2022 There’s still heaps of sugar in these whole Grenache berries even after 11 days in the bottom of a fermenter. You can see they haven’t split even under the weight of the rest of the fruit as they’ve been hanging out fermenting in their bunches. They’re delicious and weirdly addictive like strawberry bubblegum and spicy raspberry bullets; pretty hard to stop eating once you’ve started! Andrew spent this morning working hard to foot stomp the whole bunches before the ferment is... pressed tomorrow, but I managed to grab this one before he squished the lot. It’s not much time, but this 24 hours between stomping and pressing is just enough to lend intense carbonic maceration flavours to the finished wine, and a bit of contact with the green stalks increases the tannin structure and complexity of the wine. If the finished wine tastes anything like these little half fermented berries, we reckon it will be pretty darn good! #v21 #grenache
17.01.2022 It’s that time of year again, when just 120 litres of luscious 24 year old tawny makes its way to bottle from our 4 stage solera system. A fractional blending set-up used to maintain the average age, quality & style of a whole range of beverages including; sherry, port, madeira, and even some beers, a solera system operates under the premise of replacing the aged material sent to bottle each year with the same volume of fresh fortified wine from the current vintage. It soun...ds a bit complicated, but thankfully Neil has been doing this since back in his Rutherglen days, so all the rest of us really need to do is sit back and wait for Andrew & Neil to finish the painstaking process of hand bottling! Fortified with brandy spirit, our tawny contains a mix of Grenache, Shiraz, and Touriga parcels that Neil has collected over his long career in various Australian wine regions. With an average age of 24 years, and some material up to 80 years old, our tawny has developed into a beautifully complex wine with heady flavours of caramelised nuttiness, dark chocolate, and christmas fruit cake. We are seriously proud of this wine, and we reckon there really is no better way to finish a meal. Or to begin a meal alongside a cheese plate for that matter!
10.01.2022 Hi there Crushers and wine folk. Due to the extreme fire danger rating and severe heat forecast for Sunday, we have made the disappointing decision to cancel our Crush event. Though we were looking forward to seeing you all, in the interest of public safety and comfort, it will unfortunately have to wait for another time. We wish to stress that the Uraidla Hotel WILL be trading as normal on Sunday, and they have made accommodations to make sure you're as comfortable as possib...le on the day with ample shade, water misters, sprinklers and much more. Wishing you all a relaxing long weekend, stay cool, stay safe and see you next time!
09.01.2022 For those of you who have been following along with the experimental Shiraz ferments; following a spot of head scratching about how we were going to make it happen without covering the floor in wine, the barrel heads have finally gone back in today, and with minimal mess! After draining off the free run wine to get the level of the skins below the bung hole, we knocked off the top two hoops of each barrel to loosen the staves a little. A wee bit of jimmying the middle hoop g...ave us just enough wiggle room to slot the heads back in (feat. a couple of magical tools knocked up by Andrew), before we replaced the two top hoops, and laid each barrel down on a rack. They have now been topped back up with the drained off wine, and have been put to bed for several months worth of building tannin and structure into the wine. We think they already look great; unmistakably powerful dark Shiraz fruit, but with really subtle fine-grained tannins, and a beautiful almost floral nose. As with most things in winemaking, now we wait! Here’s Andrew in motion trying not to panic about losing half the ferment on the floor. We think he plays it cool pretty well... #v21 #shiraz
03.01.2022 Hailing from sunny Campania in southern Italy, this is Fiano, Neil’s favourite variety, and one of our best selling wines. We have the team at Coriole to thank for trailblazing this variety in Australia, releasing the first iteration in 2005. In the face of a changing climate, Neil sees this variety as the future of white winemaking in Australia. Being from Campania, Fiano is a very heat tolerant grape, which retains acidity better than most other white varieties, and is sup...er disease resistant. Check out those loose bunches, plenty of room for air circulation! We released our first Fiano in 2013 and since then it has gained somewhat of a cult following, and we can see why! Alluring stone fruit with herbal undertones will draw you in, while ripe pears with singing citrusy acid keep you coming back. Here it is hanging out on the vine in Kuitpo, ready to be harvested tomorrow. This strange looking golden colour might be cause for concern in other varieties, but in Fiano this is a sure sign that flavours are balanced and the fruit is ready to pick! Of course, all good things take time, and now we wait impatiently for ferment and a little time on fine lees before we can release it to you later this year.
03.01.2022 Making delicious wines means a lot of attention to detail in the vineyard, especially at this time of year as we inch towards vintage. Here, Neil walks through our Shiraz block with viticulturist Ben Pridham, checking on ripening progress, as well as assessing yield and quality. We are nearing 100% veraison in Shiraz, with full colour heralding the onset of flavour accumulation. Yields are looking promising, and verdant canopies are helping to shade our crops from the harshness of the summer sun, allowing just the right amount of dappled sunlight to sneak through.
03.01.2022 Famously hailing from the Rioja region of north central Spain, Tempranillo thrives best in continental climates, like our Adelaide Hills, where sunny days lead to development of bold tannins and brooding fruit flavours, while cool nights allow for serious acid retention. Though this variety is capable of producing highly tannic and structural wines when left to its own devices, like most of the things we do, our Tempranillo is a little bit different. Preferring a juicy & pl...ush earlier drinking style, we press our Tempranillo off skins around halfway through ferment and let it finish in stainless steel. Containing most of the tannin molecules, and all of the colour molecules, grape skins are largely responsible for the structure and mouth feel of a wine. Typically red wines are kept on skins until all the sugar has been fermented into alcohol, separating the must from the skins earlier in the ferment means that a lot of the harsher and more astringent tannins in a variety like Tempranillo never develop. Spending just four months in old french oak before bottling, this is a seriously juicy, red fruited, cheerful wine that doesn’t take itself too seriously. And neither should you. At its greatest when shared with friends and family around the table at your bbq lunch. So good you won't even notice you’re on your third glass.
01.01.2022 Vineyard supervisor, Spark, has spent the past couple of days overseeing the rolling out of our nets down at Blewitt Springs. It’s a big operation for one little dog, dragging 200 metres of net, but with sugar & flavour accumulation, it’s not just us human folk who are looking forward to trying the fruit. Birds & roos (and doggies!) just love sampling from the vines at this time of year, and as much as we would love to share, there just isn’t enough to go around! Sorry, Spark!
01.01.2022 Ready to Rosé away your Saturday? Join us, and many other fantastic SA producers for a few glasses of the pink stuff. Tomorrow at Lucky's Beach Club, from 2pm.
