The Granite Belt seems intent on leaning towards a marketing strategy that revolves around tourism. And that’s fine in many ways. Sometimes, though, I suspect it causes problems. Attracting people to cellar doors as part of the overall “tourist” experience will probably garner a different clientele than attracting people to the region for the quality of its wine. In turn, that may mean that wine gets “dumbed down” for cellar door sales. This can happen through excess sweetness or a lack of innovative techniques used to derive complexity in the wines.
So I was very happy to read that this wine, made from Tempranillo grapes was fermented using wild yeasts with some whole bunch action. Not one made for the average punter to slurp down without thought then.
It’s quite stalky. Challengingly so, and perhaps the fruit intensity isn’t great enough to manage it entirely successfully. The wine opens with raspberries and blackberries before a slightly sour tamarillo aspect reveals itself on the mid palate. The acidity is very good and the sappy tannins carry out a finish that has a desirable savouriness to it. Meaty and earthy notes add further interest and complexity.
It’s cerebral, medium bodied and of interest but it lacks drive through the finish. I’d say it’s been a little over finessed, but I’ve got a lot of time for this sort of wine and the intent I see behind it. Let’s just say that Back Pocket are another Granite Belt winery I’ll be keeping a firm eye on.
Winery website- http://www.backpocket.com.au/
Thanks for the update on the status of the Granite Belt JP. Always much appreciated. Would you believe the issues facing Queensland wine are taking a back seat to the 'Hey Dad' sex scandal in Adelaide's media?
Lol. Strangely enough I would believe that CP