Soul Growers was born out of a friendship of four dedicated souls who saw the opportunity to join forces and chase their dream of creating wines and a brand that reflected their view of the Barossa. Paul, Tom, Leigh and Stu had worked together previously in a corporate world but were convinced that their future would one day be an uncomplicated, hand made and lovingly nurtured winemaking enterprise. Their goal is to let the vineyards they work with show through in the wines. They strive to make sure Soul Growers wines emphasise the regional and varietal flavours of the beloved Barossa Valley.
The Hampel family have been farming their land in the northern reaches of the Barossa Valley for 6 generations. Descended from original settlers, this family take great pride in producing grapes of superb quality that reflect the red soils that abound in the Northern Grounds.
Soul Growers' fruit is destemmed in open fermenters that hold anywhere from half a tonne, to five tonnes. After seven to ten days of fermentation the fermenters are drained and placed by hand into basket presses. The fruit is then gently pressed for about 18 hours to ensure the flavour and aromas are carefully extracted without releasing harsh and bitter tannins.After pressing, the winemakers settle the wine in tanks before filling the barrels ready for ageing. The winery's renowned reds generally spend 18 to 24 months on oak. To round off the process, each individual barrel is blended and benchmarked prior to being settled in bottles, without any fining or filtration.
Dark purple with red highlights in colour, the nose shows dark plum and berry fruit with an engaging coconut fudge note, and warm spices. The palate is full bodied, with depth and complexity, plump fruits, spicy pepper and fine tannins leading to a warm and long finish.
JAMES HALLIDAY - HALLIDAY'S WINE COMPANION
16yo vines from Kalimna, a single barrel made. Superb colour; very high quality fruit flavours, but needing time for the oak to integrate. These vines must be stars on a weight for age measure. The palate has an almost slinky length, and you lose the oak on retasting (or rather, multiple retastings).'