Description
While not holding any formal qualifications in winemaking, Jason’s appetite for the subject was voracious and he was lucky to learn from some of the Barossa’s finest winemakers until finally, after some encouragement from friends he approached his father to discuss buying a small parcel of the fruit from the 2001 vintage. He agreed and Jason put together his first Nitschke Block Shiraz, making only two hogs head barrels. In 2002 Jason produced his first Thiele Road Grenache and have made both wines every vintage since. To this day Jason’s parents have supported his venture and without their encouragement and the sacrifice of some of the Barossa’s greatest Shiraz and Grenache he could not have made this dream happen.
Relationships with some of the Barossa’s finest vignerons have grown over the years and having access to some of the region’s best old-vine fruit allows Jason to take a hands-off, intuitive approach in the winery.
Jason’s minimal intervention winemaking style enables him to create small-batch wines that are not mainstream – they are new-age expressions of Barossa classics, designed to allow the fruit to speak for itself and tell a story through the glass.
“The Grower” range is dedicated to all the Growers that Jason works with, whose hard work and dedication to their craft enable him to purchase luscious fruit year after year. The Grower range is a testament to the amazing growers Jason has forged long-term relationships with since 2001.
Tasting Note
A Barossa Shiraz for any night of the week -a classic “drink, don’t think” style of a South Australian classic wine style from Jason Schwarz.
A fresh and perfumed nose, violets the leading impression over musk and blue fruit. The palate is rounded with great shape and feel in the mouth, and while the acid profile adds freshness and a precision to the flavours, the wine is by no means austere or lacking generosity – if anything 2021 sees this cuvee packing on a little more muscle. Flavour-wise it’s pretty classic Barossa Shiraz, full of black fruits, dried herbs and earth.
Goes well with
Beef Bourguignon in the winter, BBQ meats in the summer.
Cellaring
Works as a young drinker or will certainly reward a few years down.
