RedHeads Coco Rôtie 2020
Gold medal, Trophy-winning Aussie red with a French twist
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Wine Details
- Deep Purple Crimson
- Syrah
- 8.59125 Units
- Vegan
- 14.5% ABV
- 750 ml
- Vegetarian
- 31 December 2025
Flavour Profile
Tasting notes
Smoky blackberry married with dark chocolate raspberry liqueur
Aroma
Lifted vanilla, ripe blackberry and a hint of blossom
The Wine
A terrific, Gold medal take on France’s classic Syrah Viognier recipe. RedHeads uses premium old vine fruit and traditional methods, finishing the wine with 14 months in barrel. Hence the gorgeous silky black fruit and lavish oaky complexity. Named after the ancient Monkey King who had an insatiable hunger for roasted coconuts (Noix de Coco Rôties), this is a superbly balanced red. It’s from RedHeads, a small, very eco winery with only one vineyard. For the rest they have an impressive list of growers to draw upon, to ensure, every year, they receive just the fruit they’re after. For the 2019, Jeff McMurtrie, John Kalleske, Darren Arney and the Lloyd brothers – all at least 2nd generation growers in South Australia's finest areas – did them proud. Co fermenting Syrah with the Viognier skins (just like the northern Rhône) in open top fermenters, hand plunging and 10 months' oak ageing has produced a red with elegant fruit and velvety tannins. Ideally decant an hour beforehand.
A terrific, Gold medal take on France’s classic Syrah Viognier recipe. RedHeads uses premium old vine fruit and traditional methods, finishing the wine with 14 months in barrel. Hence the gorgeous silky black fruit and lavish oaky complexity. Named after the ancient Monkey King who had an insatiable hunger for roasted coconuts (Noix de Coco Rôties), this is a superbly balanced red. It’s from RedHeads, a small, very eco winery with only one vineyard. For the rest they have an impressive list of growers to draw upon, to ensure, every year, they receive just the fruit they’re after. For the 2019, Jeff McMurtrie, John Kalleske, Darren Arney and the Lloyd brothers – all at least 2nd generation growers in South Australia's finest areas – did them proud. Co fermenting Syrah with the Viognier skins (just like the northern Rhône) in open top fermenters, hand plunging and 10 months' oak ageing has produced a red with elegant fruit and velvety tannins. Ideally decant an hour beforehand.
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