Rosemary, thyme, and black pepper leap out of the glass before revealing concentrated raspberry, blackberry, sour cherry, fruit notes, elevated by subtle oak – liquorice and vanilla. The palate is still tight, but reveals itself with air – generous fruit, but well-structured with fine, persistent tannins and bright acidity. The finish is long, and savoury reminiscent of charcuterie or braised beef.
100% Shiraz (Syrah) from a single vineyard in the Adelaide Hills. The wine was carefully fermented and then matured in 100% new oak barrels (20% new) for 12 months before bottling without fining or filtration.
About the Winemaker:
Ansel Ashby has been indulging in this wonderful world of wine (rarely, but occasionally too much) for all of his adult life. He started drinking wine, then writing about wine. Then selling wine - well convincing people to buy it really...
One day, entirely by mistake, he found himself working in a vineyard and winery in New Zealand. Fast forward a bit, he's worked in wineries and vineyards across Australia, New Zealand, and his native USA. He moved to South Australia a few years ago and started Gatch in 2016.
His wines have been awarded in the Royal Adelaide Wine Show and Royal Melbourne Wine Show, been featured in best of lists (his 2017 White Blend was Huon Hooke's #1 Sauvignon Blanc based blend in 2019), and featured on fine dining, restaurant, and bar wine lists across Australia and the United States. In 2020 he was nominated as a top 50 young winemaker in Australia by Young Gun of Wine.
His approach to winemaking is simple - start with good grapes and try not to mess it up. To that end, he takes a very hands-off approach to winemaking - only intervening when necessary. As such, his wines have low sulfur, no additives, minimal or no fining or filtration, and are vegan friendly.