Windrush is a Growers Wine
Callum’s family have been farming organically since the late 90’s - originally with sheep and beef in Otago. Their farming story starts when George Linklater (Callum’s Grandad) too young to go to World War II started a shearing gang in Otago. His entrepreneurial spirit and hard work acquired land and farming opportunities, still proudly in the family today.
Windrush's organic journey started when Bill (Callum’s Dad) started to question why chemicals were prescribed to fix problems on the farm that didn’t exist when he was younger. His conscious mind resulted in a serious investment into certified organic sheep & beef production. When they moved to Marlborough in 2008, it was only natural for their family to start converting, establishing and planting vineyards under organic certification.
We have always been growers and are pleased to share with you a grower's wine.
In 2012 Windrush planted 80 Syrah vines at our Terrace Stone Vineyard on Hammond Rd near Renwick. This vineyard has lovely soil - a deep layer of fine stones mixed with silt and loam over clay - and is sheltered by trees which provides a unique micro-climate. As lovers of Marlborough Syrah, Callum and Sarah thought the area by the shed may just be warm enough to grow Syrah! Due to the small number of vines, this is the first time they have properly bottled this wine and it is not certified organic like the rest of the range.
60% 2021 / 40% 2020
2020 was a great season, excellent spring weather to set up an ideal flowering and a long hot dry summer leading in to harvest.
2021 was a cooler and wetter spring with some frosts, flowering and fruitfulness wasn’t as great as 2020 but they had a settled calm spell leading in to harvest which was one of the earliest they've ever had.
The fruit was hand-picked and destemmed at the winery into a small open top fermenter & cold soaked for 5 days with daily hand plunging. The must was inoculated with a special Rhone yeast & underwent fermentation and once complete, gently pressed off using a small basket press before going to barrel. Once in barrel malolactic fermentation was carried out and then left alone to develop complexity and tannin structure. Due to the small amount of annual production, this wine is a blend of the two vintages.
All of this results in something unique and delicious!
Aromas of Omega plums, blackberry & baking spice.
Dark berry, black currents, licorice, with a hint of tobacco & leather *Chef's kiss*