Brothers John and James Lienert converted the family’s farm on the western edge of the Barossa Valley from cropping to vineyards, planting the first vines in the distinctive rich red loam over limestone soils in 2001. Every grape used to craft a Jack West wine is grown in those vineyards, where the broad blue skies, long sunny days and famed ‘terra rossa’ soils allow big flavor and solid structure to develop naturally. The elevated position takes advantage of afternoon sea breezes from nearby St Vincent Gulf to cool the canopy, producing bright aromatics and retaining natural acidity in the wines.
The 2017 vintage was preceded by a wet winter and spring, and a cooler than average December – February growing season. This slowed ripening, enabling the fruit to develop a heady mix of aromas and flavours whilst reaching optimum flavour and structural ripeness. The western location and aspect of the vineyard ensures Shiraz from the Lienert vineyards is typically the first red fruit harvested each Barossa vintage.
Fruit is sourced from selected blocks on our vineyard estate at Gomersal on the Barossa Valley’s western ridge. Harvested in the cool of night, the fruit is destemmed and fermented in open top stainless steel fermenters. Twice daily pump overs ensure good color, flavor and gentle tannin extraction whilst promoting vibrant sub regional varietal expression on the nose. Maturation in seasoned French and American hogsheads for 9 months softens the wine and adds a subtle nuance of vanilla.
The fruit was harvested and destemmed in the vineyard utilising our method of regenerative viticulture which leaves most of the organic matter in the vineyard to enrich the soil, whilst also ensuring the harvested fruit retains freshness and purity of flavour. The juice was fermented in 2t small batch fermenters at a very cold (for a red wine) 18-22C to trap in as much of the delicate florals in the wine. Manual punch downs 3-5 times a day with 2-3 pump overs throughout 10-12 days on skins extracted great colour, flavour and structure without losing sight of the aim to produce a distinctly different expression of Barossa Mataro.
The wine was pressed to seasoned French oak puncheons for 18 months maturation with malolactic fermentation occurring in barrel with the lees allowed to remain to build more refined structure and add softness to the palate.
Winemaker’s tasting note
‘A big burst of black/ blue spiced fruits on the nose, with complex flavors of black cherry and sarsaparilla spice on the palate wrapped around a firm tannin backbone that is the hallmark of Shiraz grown in our family’s vineyards.’