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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. This vintage primarily hails from two certified biodyanmic vineyards:  ‘Ahrens Vineyard’ in sandy Vine Vale, a bit of old vine Grenache from ‘Stockwell Vineyard’ in Light Pass and the ‘Hoffman Vineyard’ in Ebenezer and a touch of Mourvèdre from latter.  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. It started as a lighter nod to Cote du Rhône blends and has continued in providing a bit more interest than the average quaffing rhone blend. 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 quarter 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 228L and 500L French barrels. The wine aged for only 10-12 weeks, depending on the barrel where the blends are then determined. It is then racked to tank and bottled without fining or filtration and just a small addition of sulfur.


  • Grapes: 55% Cinsault - 21% Grenache - 16% Syrah - 8% Mourvèdre
  • Vineyard: Ahrens Vineyard (Cinsault/Syrah) – Stockwell Vineyard (Grenache) – Hoffman Vineyard (Grenache/Mourvèdre)
  • Vine Age: 12-years-old (Cinsault) – 80+years-old (Grenache) – 60-yearsold (Syrah) – 25-years-old (Mourvèdre)
  • Soil Type: Sand over yellow clay (Ahrens) - Sand over loam (Stockwell) - Sandy clay (Hoffman)
  • Viticulture: Certified Biodynamic (Ahrens) - Practicing organic (Stockwell/Hoffman)
  • Fermentation: Native – open top, stainless steel (primarily destemmed with 25% of the Grenache wholecluster)
  • Skin Contact: : 14 days (Cinsault) - 21 days (remaining ferments)
  • Aging: 2-3 months in neutral 228L and 500L French barrels
  • Alcohol: 12%
  • pH: 3.67
  • Total Acidity: 5.2 g/L
  • Total SO2: 45 ppm
  • Total Production: 799 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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