Longview 'Vista' Shiraz Barbera 2016

Given that Australia is known internationally for its unique blends and forward-thinking wine-making, it makes sense that Longview have used Australia's hero red variety, Shiraz, and blend it with one of Italy's finest, Barbera. Named Vista as an acknowledgment of the sense of place that makes Longview wines, defined by Varied Inclines Slopes Terrain & Aspects. Which makes it a perfect Oddbins wine as 'Oddbins' is in fact an acronym itself! Yes, you'll find our wines Open Deliciously... D... Dedicated... Beerenauslese In Neverland Symbiosis... Fine! It's not an acronym...

Longview's Shiraz has all the hallmarks of a cool-climate style - spicy, savoury with crunchy berry fruit. The Barbera provides a juicy, cherry-like brightness and taut acid backbone that gives the wine a wonderful structure. A fantastic Aussie red you can find at the Official Demarcated Dystopian Bilateral Inoculated Nectarine Shop... Is that one better? It feels like it might be better!

Longview is a stunning family owned Australian vineyard located just outside the historic township of Macclesfield in the Adelaide Hills. Set on undulating slopes reminiscent of classic old world estates, it has quickly established itself as one the most awarded vineyards in the region since its first vintage in 2001. Longview Vineyard is a little warmer than other Adelaide Hills' sites but its wines are still decidedly cool climate in style showing restraint and finesse without sacrificing depth. Longview Vineyards are minimal in everything they do. They do not allow broad spectrum insecticides and believe in minimal sulphur in both the vineyard and winery. No dairy and/or egg is used in any of their wines. All fruit is hand-picked and the Shiraz is crushed, de-stemmed and undergoes a cool, open ferment for up to 21 days. Malolactic fermentation occurs in 1st and 2nd use French Oak Hogsheads. The Barbera is berry-sorted, then crushed into stainless vats for a 5-day cold soak, allowing for indigenous yeast to form and eventually start the fermentation process. The wine also goes through malo but only in 5-6-year-old French barrels. The blend is determined in the barrel room solely based on fruit flavour and acid balance.