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Frederick Stevenson


‘Piñata’ Dry Red

Red Wine   |   Barossa Valley - Australia


The Barossa isn’t exactly known for bright, airy, ‘crunchy’ reds, but Steve Crawford is looking to rewrite that narrative. The wine is meant for immediate pleasure – kind of a business card or brochure in what can be expected for the other Barossa Releases of the year. Year after year the blend changes a little due to the vintage conditions. This vintage saw a slight increase in Grenache, but still has Cinsault at the front. 2022 was a wetter winter with a mild & long growing season; the bulk of the grapes were picked mid-March when nights were cool and days were moderate and sunny. As Cinsault gets more established in the vineyard it can play a more leading hand – lower alcohol, pomegranate like acidity, powdery / fine tannins. Grenache provides a bit of pallet volume, softness and sweeter notes on the nose. Syrah a bit of pepper and tannin with the Mourvèdre comes a little herbal / more complex notes. Piñata – smash it!

The fruit was all hand-picked and primarily destemmed (about a third of the Grenache was fermented whole-cluster). The wine fermented separately in open-top fermenters without any additions and once dry was gently pressed, with only the free run juice being sent to a mixture of neutral 228L and 500L French barrels. The wine aged for only 2-3 months and then went to stainless steel for another 6 weeks to settle out prior to bottling (no fining or filtering). It was bottled with just a splash of sulfur.


  • Grapes: 39% Cinsault - 33% Grenache - 19% Syrah - 8% Mourvèdre
  • Vineyard: Ahrens Vineyard (Cinsault/Syrah) – Hoffman Vineyard (Grenache/Mourvèdre) – Hongell Vineyard (Grenache) – Vine Vale (Grenache)
  • Vine Age: 70+-years-old (Hoffman & Vine Vale Grenache) - 35-years-old (Syrah) – 12-years-old (Cinsault) – 8-years-old (Hongell)
  • Soil Type: Primarily sand and sandy clay
  • Viticulture: Certified Biodynamic (Ahrens) - Practicing organic (Ahrens/Hoffman/Hongell)
  • Fermentation: Native – open top, stainless steel (primarily destemmed with 33% of the Grenache whole-cluster)
  • Skin Contact: 4 weeks (Syrah) - 3 weeks (Grenache) - 2 weeks (Cinsault & Mourvèdre)
  • Aging: 2-3 months in neutral oak then 6 weeks in stainless-steel
  • Alcohol: 12.2%
  • pH: 3.68
  • Total Acidity: 5.3 g/L
  • Total SO2: 43 ppm
  • Total Production: 875 cases

Tasting Note

The Barossa may not be known for light, smashable red wines but this is definitely that wine. This has a vibrant fruit profile (sour cherries, pomegranate, and orange zest) with a nice degree of sapidity in the tannins and lick of spice both on the nose and palate. Give this a chill and experience the magic.



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