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2016 Head The Contrarian Barossa Shiraz
Recommendations
From a 54yo biodynamic site. Includes 10% mataro; 20% whole bunch, open fermented, wild yeast, 17 months in an old 2250l foudre and French oak puncheons (18% new oak for the blend). Excellent bright crimson; pepper, charred red peppers, blue and red fruit, and an array of spices. The medium-bodied palate, the finely detailed tannins and the fresh acidity all deliver a very satisfying shiraz. As of 2017, The Contrarian will be a blend of sites, this the last single vineyard offering.
95 points - James Halliday's Wine Companion
Expert Reviews
From a 54yo biodynamic site. Includes 10% mataro; 20% whole bunch, open fermented, wild yeast, 17 months in an old 2250l foudre and French oak puncheons (18% new oak for the blend). Excellent bright crimson; pepper, charred red peppers, blue and red fruit, and an array of spices. The medium-bodied palate, the finely detailed tannins and the fresh acidity all deliver a very satisfying shiraz. As of 2017, The Contrarian will be a blend of sites, this the last single vineyard offering.'
Another very fresh shiraz, showing notes of just-picked blueberries, crushed stones, violets, orange rind and citrus. Medium to full body, lots of crunchy blue fruit, fine and layered tannins and a floral yet structured finish. Drink in 2020.'
Grilled steak with pepper, herbs de Provence, almost a violet thing going on, black fruits, iron filings. Medium bodied, distinctly ferrous and meaty, almost bloody, seasoned with salt and herbs, streaks of gummy tannin, clean acidity, all that meat, blackness and herb on the finish. Dare I say it, the Rhone expression of Shiraz from Heady?'
Deep red/purple colour, with a rich earthy chocolaty aroma and some smoky, char-oak nuances. The palate is full-bodied and rich, fleshy and soft with a trace of bitterness, which is part and parcel of the wine. Very good density and strength.'
Tech stuff
Light
Full
How's it taste?
Black with purple hues. Aromas of blue and red fruits, black pepper, tea, sherbert, liquorice and anise. Liquid black cherries, black jelly beans, some tar and sweet, smoky tea leaf tannins. Great with duck or caramelised pork. Decant for at least one hour
How was it made?
Sourced from 54 YO vines in Greenock. 10% Mataro.
20% whole bunch ferment in open-top fermenters. Indigenous yeasts. Racked to foudre and puncheons (18% new) for malolactic and maturation for 17 months.
Who made it?
Head Wines was started in 2006 by Alex Head. It focuses on single site Rhone varietals from the Barossa and Eden Valleys in South Australia. The ‘House Style’ is one of elegance, freshness, balance and purity of fruit attained by slow-winemaking and careful, gentle attention during maturation. Head Wines quickly achieved a Halliday 5 Star Rating, Top 10 New Wineries to Watch and numerous Top 100 Wines. All vineyards are farmed sustainably using organic principles where possible. Yields are low/controlled and grapes are hand-picked. The ferments use indigenous yeasts with some retention of stems. Minimal sulphur is used during the whole wine-making process and bottling is without fining or filtration.
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