A fusion of (Youngest to old) 18.5% 2016 - 32.7% 2014 - 9.2% 2013 - 7.8% 2012 - 2.7% 2011 - 23.6% 2010 - 5.54% 2009 to 2003 vintages
Shiraz 61%, Mataro 12%, Grenache 10%, Cabernet Sauvignon 9%, Petit Verdot 7%
1080 bottles Produced
Deep inky black with intense purple fringes lifting to hints of crimson brick on the meniscus.
Initially the nose is filled with fat rich aromas of spicy yeast buns redolent with plums. Soaring over these rich base notes is a heady combination of red berry compote layered with cassis and red currant finishing with a black boy rose petal perfume.
Rich yeasty plum pudding studded with preserved red berries and raspberry finishing notes. An intense mouth filling richness that lingers on and on combined with the intense fruit sweetness lift and project the flavours throughout the whole palate. The gentle suggestion of coconut vanilla from the American oak leaves the palate clean and uncluttered. Bold but beautifully balanced… not for those seeking a shy and retiring wine!!!
Humphrey, our 50kg French Mastiff larrikin, is the embodiment of this. He’s a big boof that - 1. If hungry... Eats! - 2. If thirsty... Drinks! - 3. If not hungry or thirsty… sleeps! 4. If confused... Refers to the above - simple really!
Thee Larrikin VI also perpetuates the spirit of this philosophy;
why the blend...?? It tastes good! Why Non-Vintage...?? It tastes good! Why do it at all… refer to the previous answers!! The bottom line is (whimsy aside) it’s serious, because it’s good!
The larrikin VI is the product of a lot of left of centre thinking some seriously good fruit and a scant regard for convention. Due to the topography of our various blocks, there are a few little patches of awesome Shiraz, Cabernet Grenache and Mataro that in the past, always got thrown in with much larger parcels. It always seemed such a shame to let these tiny parcels disappear into ignominy, so I did something about it. I’ve long held a theory that to truly integrate the flavour of different varieties you have to get them all into bed together as soon as possible. Following this theory, I hand pick all these little blocks and get them bubbling away. Then I grab the cuvee I saved from the previous year and spray that over the top as well. Hallelujah the flavour train is pulling into the station!!! Fermentation is a combination of Pump over and plunge followed by basket pressing and Malolactic in tank on full lees. Post Malo it all goes into wood for six to eight months before bottling. A 900litre cuvee is tucked away so next year we can do it all again!
So, as I wrestle to get the heir apparent off my chest I offer you some free advice... Grab this bottle - fill a glass to the brim - do yourself a ‘flavour’ and wrestle the bastard until you grin !!
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