In chess, El Desperado is a doomed pawn that seems deter-mined to give itself up to bring about a stalemate when captured. A pawn that is as good as dead and so sets out to do as much damage as possible.
The first ever vintage of El Desperado was 2011, and will always be known in Australian wine history as the vintage from hell, as many vineyards succumbed to the wet summer. For the Pawn, the full range of wines was sacrificed that year to create a brand new style wine. Although they did not set out to make the El Desperado before that vintage, when you taste this wine, by hell you will be glad they did.
This, our second Pinot Noir was made from grapes sourced from our Macclesfield vineyard and with warm days and cool nights, it provides ideal growing conditions for this varietal. A blend of 6 different clones, we have taken to a bit of winemaking in the vineyard with all 6 clones being harvested together and fermented as one complete blend. The wine was left on skins for 2 days, then fermented dry over the next 10 days.
Aromas of cherry cola, rose petals and spice erupt from the glass. On the palate, the wine reveals a berry fruit explosion of black cherry and cranberry, with touches of balsamic and earth tones.
The Pawn Wine Co. began in 2002 as an experiment between friends - winemaker Tom Keelan and vigneron David Blows. The pair saw that alternative grape varieties were being used as blending tools by the bigger corporate wine companies instead of being stand alone artisinal Adelaide Hills wines of provenance. Tom and David realised the potential of these varietals to make “old world” wine styles and determined that they be allowed to shine in their own right. The first vintage of The Pawn received so many accolades, Tom set out to identify other idyllic viticultural sites and hand selected parcels of fruit within the Adelaide Hills to produce wines that are not only a bit unconventional, but enjoyable to drink, incredibly food friendly, and made in a style that reflects their true origins – the ultimate in hand crafted, Adelaide Hills, Artisinal wine.
JAMES HALLIDAY - HALLIDAY'S WINE COMPANION
Estate-grown, six clones picked and fermented together with 10% whole bunches, 2 days cold soak, 10-day ferment, 4 days post-ferment maceration, matured in French puncheons (10% new) for 6 months. Red cherry, black cherry, cherry cola - you name it. Blinding value for money.