Forage comes to us from a co-op based in South Australia's vineyards located in Riverland and Langhorne Creek. With 22,000 acres under vine, Riverland is the largest growing area in Australia. There's a very simple reason for this. It makes some of the best wines in the country. Its sister appellation, Langhorne Creek, is one of the oldest areas in Australia, having been planted in the 1850s. Cabernet Sauvignon grown here provides the backbone and tannic structure, while Riverland adds the perfume and fruit.
Forage is produced with as little intervention as possible. The winemakers adhere to the theory that all they can do is make things worse. The destiny of the grapes is already set at harvest, so less is more. The grapes are picked at night to avoid possible fermentation beginning prematurely. After hand sorting, they are fermented to dryness. They then spend 10 months in large oak barrels to smooth out the rough edges. With a few years in the bottle, the wine complexes and becomes greater than the sum of its parts.
The black currant and wild plum is evidenced in the aroma. Then comes the waves of licorice, leather, and clean, damp earth. Similar flavors descend on the palate purposely depositing flecks of dense fruit seasoned with dark chocolate and a touch of vanilla. This swaggering swirl of complex flavors seem to become bolder on the palate as it spreads its lusciousness throughout. This monument of extracts would do justice to a classic Australian BBQ featuring a charred tri-tip or our baby back ribs recipe included in your package.