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Barratt

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Barratt

www.barrattwines.com.au

Uley Vineyard, Cornish Rd, Summertown 5141

Cellar Door: Sat/Sun and most public holidays (11.30 - 5) but closed in June/July

Ph: (08) 8390 1788

 

barratt label

Barratt, like its neighbour Aston Hills, is a tiny producer from the highest parts of the Mt. Lofty ranges with a cult following for their relatively cool climate Chardonnay and Pinot Noir (Reserve and Bonython). The portfolio also includes a Merlot, zesty Sauvignon Blanc and a fresh Pinot Rose.

It is based on two small vineyards (Uley and Bonython) in the Summertown run by Lindsay and Carolyn Barratt. The original Uley vineyard was planted in 1983 just after the Ash Wednesday fires.

Roseworthy graduate and well-respected local winemaker Jeff Grossett was involved in the early days in making the Chardonnay and Pinot Noir. After completing his Diploma in Oenology from the University of Adelaide in 2002 Lindsay now makes the wines at the wine-making facility at the Lobethal-based Adelaide Hills Business and Tourism Centre.

The cellar door tasting area is located in a conservatory with a winter fire or, when the weather is OK, in the garden area surrounded by the vines of Uley Vineyard.


Tasting Notes

There are three types of Tasting notes:

(W) Notes from the winery (blurbs from bottle)

(GXY) Notes from a GenXY wine reviewer

(G) Notes from GenXY's Tasting events (collective opinions)

Barratt Uley Pinot Noir 2012

Purchased: Not ($41)

Drink:2020

(GXY) Tasting: Feb 2017, unfined and unfiltered, perfumed and supple black cherry, redcurrants and plum with toasty brown spices and a touch of rose petal, earthy and medium bodied with stemmy acidity, good length and fine, savoury tannins (****)

Barratt Piccadilly Valley Sauvignon Blanc 2014

Purchased: Not ($24)

Drink: 2016

(GXY) Tasting: Feb 2015, in the familiar intense, slightly sweaty style showing grassy lime and passionfruit with flint and blackcurrant notes, the grapefruit acidity is vibrant and fresh, holds a good line and length (****)

Barratt Piccadilly Valley Sauvignon Blanc 2013

Purchased: Not ($24)

Drink: 2014

(GXY) Tasting: Feb 2014, slightly sweaty but fairly intense passionfruit, cut grass and limes with a whiff of blackcurrant and flint, chalky texture with crunchy grapefruit acidity on the minerally finish, good line and length (****)

Barratt Piccadilly Valley Chardonnay 2011

Purchased: Not ($32)

Drink: 2017

(GXY) Tasting: Feb 2014, partial barrel ferment with some spontaneous malo, elegant, and creamy core of melon, white nectarine and crème de crème with a touch of canned pineapple, toasty cinnamon/cashew oak spices,  fresh citrusy acid cuts through (****)

Barratt The Reserve Pinot Noir 2010

Purchased: Not ($49)

Drink: 2017

(GXY) Tasting: Feb 2014, silky redcurrants and dark plums with rose petal florals, earthy palate in underpinned with herbal-edged acidity from the whole bunch inclusion, good line and persistence, some foresty complexity, fine tannins, the toasty cinnamon/cedar oak is  bit too overt for me (****)

Barratt Oak Matured Sauvignon Blanc 2012

Purchased: Not ($)

Drink: 2014

(GXY) Tasting: Feb 2014, textured, rounded food friendly style showing lychee, melon and lemon curd with restrained cut hay aspects, gentle orange rind acidity on the minerally finish, would have liked to see a bit more acid drive (***1/2)

Barratt Rose 2011

Purchased: Not ($21)

Drink: 2013

(GXY) Tasting: Feb 2013, derived from Pinot Noir, aromatic red cherry and strawberry with some garden herb and rose petal notes, lightly foresty with a crisp and dry finish, a light touch of savoury tannins adds complexity to the mouth feel, cool vintage has lifted the aromatics (****)

Barratt Chardonnay 2010

Purchased: Not ($30)

Drink: 2016

(GXY) Tasting: Feb 2013, barrel fermented with some spontaneous malo, rich melon, white peach and crème de crème with a wash of toasty cinnamon/cashew oak spices, fresh limey acidity gives it some drive although would have like to see a bit more, good persistence and line (****)

Barratt Sauvignon Blanc 2012

Purchased: Not ($23)

Drink: 2014

(GXY) Tasting: Feb 2013, in their typical restrained, minerally style but a bit riper flavour profile than the 2011, passionfruit and cut grass with some blackcurrant and lychee notes, flinty finish with a backbone of crunchy lemon rind acidity, some spicy capsicum on the finish but nothing pungent (***1/2)

Barratt Reserve Pinot Noir 2008

Purchased: Not ($49)

Drink: 2014

(GXY) Tasting: Feb 2012, a respectable effort given the 15 day heatwave in March, silky and medium bodied redcurrant, strawberry and brown spices, wrapped around a core of stemmy/herbal-infused acidity from the whole bunch inclusion, some forest floor complexity, minerally with fine tannins and a lick of toasty cinnamon/cedar oak (****)

Barratt Piccadilly Valley Sauvignon Blanc 2011

Purchased: Not ($23)

Drink: 2013

(GXY) Tasting: Feb 2012, Bronze Medal at Adelaide Hills Wine Show 2011, the freakishly cold vintage has lifted the aromatic and varietal expression although it is made in their usual restrained, minerally style, blackcurrant, cut grass and lime with some flintiness and zesty grapefruit acidity (****)

Barratt Pinot Rose 2010

Purchased: Not ($21)

Drink: 2012

(GXY) Tasting: Feb 2012, derived from Pinot Noir, nice and breezy strawberry and watermelon with some garden herb and rose petal notes, finishes crisp and dry with a light touch of savoury phenolics (***1/2)

Barratt The Bonython Piccadilly Valley Pinot Noir 2008

Purchased: Cloudwine, South Melbourne ($27)

Drink: 2014

(GXY) Tasting: Aug 2011, 15% whole bunch inclusion, unfined and unfiltered but underwent an alcohol reduction process as was picked during the extreme heatwave, perfumed and silky red cherry, strawberry and other red fruits with violet and pepper notes, supple, long and medium bodied palate has some gamy and foresty complexity although finishes a little broad, light touch of seasoned French oak, surprisingly varietal given the vintage challenges (****)

Barratt The Bonython Picadilly Valley Pinot Noir 2003

Purchased: By glass (often) at Jimmy Watson's, Carlton but retails for $26

Drink: 2009

(GXY) Tasting: August 2005, made in small fermenters with foot-stomping and plunging of whole bunches, lively and tangy, richly spiced plum and black cherry, medium-full bodied, lingering silky tannins, good balance and structure, one of the best South Australian Pinots we have had (****)