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NOTES
The Tscharke range has been a project seven years in the making and is the result of the vision of Damien Tscharke, proprietor, viticulturalist and winemaker behind the project. Damien is a sixth generation vigneron and Roseworthy graduate who graduated with honours in viticulture in 2000. Damien is also the proprietor and winemaker for the acclaimed wines produced under the Glaymond brand, which was established in 2001.
His vision to explore and develop alternative varietals in the Barossa Valley led to the establishment of the Tscharke brand in 2004. Having worked on his family's vineyards for over 15 years he has developed an intimate knowledge of the vineyard sites and sub appellations of Marananga and Seppeltsfield located in the Barossa Valley.
Whilst respectful of the tradition of growing classic European grape varietals in the Barossa Valley, he believes the climate offers the perfect location for new varietals to be introduced. Following extensive research Tempranillo, Graciano, Montepulciano, Zinfandel and Albarino were selected and planted on the family property between 1999 and 2002. The Tscharke portfolio consists of four wines based on these varietals. The philosophy behind the Tscharke range is to produce wines which are stylistically distinctive, that capture the warmth and richness of the Barossa, whilst offering ripe but balanced fruit with excellent varietal definition.
All wines are estate grown and produced. Damien is hands on throughout the process - from research through to planting the vines, vineyard management and winemaking. As a result of his work with alternative varietals Damien was the recipient of the prestigious 2004 Peter Olson Fellowship for Innovation and Outstanding Performance in agriculture.
TASTING NOTES
Good rainfall late in winter and early spring gave the vineyards a great start to the season followed by ideal day and night temperatures for fruit ripening particularly towards the end of the season. This enabled us to delay harvest to encourage perfect tannin ripeness.
The Tempranillo is crushed and fermented in open top fermenters. Heading down boards were used to submerge the cap to ensure maximum extraction of tannins and colour. Fermentation was followed by two weeks extended maceration before being basket pressed and racked to barrel for maturation and secondary malolactic fermentation. The Graciano was crushed and fermented in open top fermenters with regular pump overs, with the wine basket pressed and racked to barrel for fermentation and secondary malolactic fermentation. The wine was blended two months prior to bottling.
Deep garnet colour with a subtle purple hue. A lifted nose of dark cherries, white chocolate and cloves with hints of roast meats. The palate is full bodied with drying but very fine tannins. Dusty cherries mingle with black fruits and a scorched earth character. A long linear wine that begs for a plate of cured meats, olives and cheese.
REVIEWS
A very hand interpretation of a classic Spanish blend, this Tempranillo's dark cherry fruit is swathed in rich fragrant Graciano and some toasty oak for good measure. Lovely supple structure, bright upbeat tannins, balanced and youthful. 92 Points, Nick Stock, Wine Business Monthly, February 2008
This young artisan label has delivered an astute Aussie take on a classic Spanish blend. The dark fragrant cherries of Tempranillo are bolstered by Graciano's pretty fruit fragrance, with some sweeter oak toast in there too. Plenty of fruit, fresh and fine upbeat tannins give this wine undeniable youthful appeal. 92 Points, Nick Stock, ,
European by name, Barossa by nature, Damien Tscharke's wines have racked up considerable and deserved praise since first hitting the market back in 2006. From an initial desire to explore how and what alternative varietals could work in the Barossa, Tscharke - who is hands on from start to finish - now produces a range of wines under his own label that includes Albarino, Tempranillo, Graciano, Zinfandel and Montepulciano. His Tempranillo, which includes a small percentage of Graciano, is like a caged animal - from its tightly wound nose of plum, liquorice, leather, cocoa and spice to its rich and full palate with dark fruit, fresh acidity and finely tuned tannin. Matt Skinner, The Juice, January 2009
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