From a single vineyard at Springton at 390m, crushed, wild yeast open-fermented, matured in French hogsheads (20% new) for 12 months.
Appearance: Deep purple crimson in color. Nose: Complex nose of violets, black currents and plums. Palate: On the palate pronounced black cherries, mulberries and star anise. A complex wine that is well rounded and finishes with silky, lingering tannins.
Brothers at War Wines began in 2013 with a tonne of grapes and two brothers’ vision to create world class wines with unique expression, using small parcels of exceptional fruit from some of the Barossa’s greatest characters. While only in their 20s, Angus and Sam Wardlaw could be considered veterans of the winemaking game, having had access to the vast knowledge (and cellar) of their ‘old man’, David Wardlaw, a pioneer of Barossa winemaking. Then there’s older brother Andrew, who started his winemaking career in the 90s and before long was producing some of the first natural wines in the region. Picking up childhood friend Matt Carter (who has long performed the role of referee between the brothers), and Eden Valley vigneron Chris Alderton along the way, Brothers at War has grown into an award-winning wine label. Together, this group of family and friends are looking to the future, adding new varieties and styles to the Brothers at War portfolio and staking their own claim in wine, while keeping a family tradition alive (not without a few fist fights here and there!).
JAMES HALLIDAY - HALLIDAY'S WINE COMPANION
From a single vineyard at Springton at 390m, crushed, wild yeast open-fermented, matured in French hogsheads (20% new) for 12 months. This has all the trademarks of high quality cabernet: an impressive black-fruited and cedary bouquet, followed by a medium-bodied palate building on the framework of the bouquet with layers of blackcurrant, bay leaf, firm tannins and subtle cedar/cigar box oak.