This is the first vintage that Vinteloper’s David Bowley has made a shiraz under the Odeon label, which started in 2016 with Adelaide Hills pinot noir. After a massive 98 points from Decanter on his 2014 White Label shiraz, from the same vineyard, David set aside a parcel from what he calls “the hardest working, best vines, from an epic site.”A big comparison can be made between the top-pointer and this release and upon comparing (if you are lucky enough to have a bottle of both), you’ll find that the 2016 is epic indeed. The grapes were given the top treatment of 100% new French oak, handled with love at each step with the intention of creating wine that will last for years. Only 759 bottles were made and according to David this is a wine with “big structure and fine, high-frequency vibrations through the palate”. When chatting to David, he told me that it took courage to make his top Odeon series - special wines, made in tiny quantities, with a focus on quality and ageability. The following is stated on the Vinteloper website, which we think sums it up nicely: “One day you’ll leave this world behind, so live a life you will remember”. Odeon are wines to remember.”
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- Adelaide Hills
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Serving Temp.
From the producer
The power and elegance build rather than assault. You'll pick elements of dark fruit, mocha, dried bay and char as the structure builds to a crescendo. The tannins are built to last, and we recommend cellaring for 10+.
Grapes for the 2016 Odeon shiraz are from Glengrove Vineyard in the southern end of the Adelaide Hills. The Vinteloper vineyard that was lost in December 2019 is in Cudlee Creek and was planted with shiraz, pinot noir, sauvignon blanc and pinot gris. David bought the vineyard in 2018 and It was meant to make up 50% of production in 2020.
Don't kid yourselves, the Adelaide Hills are bigger and much more diverse than they seem. It stretches over 80km from the Barossa Valley in the North to McLaren Vale in the South. The area is so variable that small pockets such as Piccadilly and Longwood can only ripen marginal such as Chardonnay or Pinot Noir, whereas other specific areas are perfect for peppery Shiraz and ballsy Cabernet. A healthy mix of experienced hands and young hipsters ensure the region stays at the cutting edge of the industry. Natural wines, and new European varieties including Nebbiolo and Gruner Veltliner are some of the more recent highlights to keep an eye out for.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Steak with chimichurri sauce
- 1/2 cup (125ml) olive oil, plus extra to brush
- 1/4 cup (60ml) red wine vinegar
- 1/3 cup chopped flat-leaf parsley leaves
- 1 bunch fresh oregano, leaves chopped
- 1/2 tsp dried crushed chillies
- 1 garlic clove, crushed
- 1 fresh bay leaf
- 6 large rib-eye steaks
- Preheat barbecue or chargrill to high. Place 1 tbs sea salt in a jar with 1/2 cup (125ml) warm water and stir to dissolve. Add remaining ingredients, except steak, and shake well. Brush steaks with a little oil and season. Barbecue until cooked to your liking (1-2 minutes each side for medium rare). Rest for 5 minutes.
- Shake sauce again, discarding bay leaf. Place steaks on plates, drizzle with sauce and serve with baked sweet potatoes and iceberg wedges (see related recipe).
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...