Clarendon Hills 'Onkaparinga' Syrah 2020

Clarendon Hills is renowned for its single-vineyard wines from the McLaren Vale, where Roman Bratasiuk has championed terroir-driven winemaking since 1990. The ‘Onkaparinga’ Syrah comes from the Onkaparinga Valley, where the steep, terraced vineyards are rooted in iron-rich, schist soils. These soils, combined with McLaren Vale’s Mediterranean climate, create a Syrah that balances ripe, concentrated fruit with earthy minerality. The 2020 vintage benefitted from warm growing conditions, resulting in a Syrah with impressive depth, structure, and finesse, showcasing both the power of McLaren Vale and the precision of Clarendon Hills’ winemaking approach.

Appearance: Deep, inky purple with a dark core and vibrant crimson edges, hinting at the wine's youth and concentration.

Aroma: An aromatic medley of ripe black fruits—blackberry, plum, and blackcurrant—interwoven with notes of violets, black olive, and cracked black pepper. Hints of smoked meat, liquorice, and dried herbs emerge, with subtle oak influence adding touches of vanilla, dark chocolate, and spice.

Taste: Full-bodied and powerful, with rich layers of dark fruit—blackberry, plum, and cassis—balanced by savoury, earthy notes of black olive, leather, and smoked herbs. The iron-rich soils impart a distinctive mineral character, grounding the ripe fruit and adding depth. The tannins are firm yet refined, creating a smooth, velvety texture, while the wine’s vibrant acidity brings balance and freshness to the bold flavours. Oak aging contributes nuances of mocha, spice, and a touch of vanilla, enhancing the wine's complexity without overwhelming the fruit.

Finish: Long and complex, with lingering notes of black fruit, pepper, and a subtle smoky, mineral finish. The tannins provide structure and a fine grip, while the mineral and spice elements create a refined, polished finish that promises further development with age.

Food Pairing: This bold, complex Syrah pairs beautifully with chargrilled ribeye steak, where the wine’s rich fruit and peppery spice complement the smoky, savoury flavours of the meat. It would also be an excellent match for slow-roasted lamb shoulder with rosemary and garlic, where the wine’s tannins and acidity balance the richness of the lamb while enhancing the herbaceous notes.