Tripe Iscariot is the newish venture of winemaker Remi Guise who began his journey through wine in his country of birth, South Africa. After finishing University he spent 2 years around Cape Town, before moving to Margaret River in 2007. During the past 10 years he has been involved with some of the most progressive wines and wineries of the region. He began Tripe Iscariot in the 2014 vintage.
Moving away from the traditional Margaret River Chardonnay or Cabernet, this is a medium bodied red blend from hand-picked Syrah (81%) and Malbec (19%). He sources the fruit from specific sites in the Southern end of the region, specifically chosen for their longer growing season, cooler climate, vibrant acidity and the resulting intensely perfumed, premium wines.
All vines are at least 15 years old and well established on their own roots. All fruit is dry-grown and hand-picked.
Part of the harvest was fermented as whole-bunches, submerged under the remainder of the fruit, which was cold-crushed on top. After a two day cold-soak the fruit was warmed and fermentation began. After 10 days on skin the wine was basket pressed and allowed to finish fermentation in barrel. The wine was barrel aged for 10 months, during which the barrels underwent battonage every four weeks. The wine was then removed from barrel, clarified and bottled.
Dark perfumes of glazed plums, mulberries and liquorice give way to more subtle tones of citrus blossom and freshly zested orange. Aromas of toffee and cracked allspice linger on the palate, elegantly finishing with sanguine, plummy tannins. This wine is full of flavour, energy and vitality. You really can sense the winemaker in his attempt to squeeze every part of the grape to get the flavour profile he wanted.
Only 100 cases of this wine were produced and this is a winery to watch.