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Tait is a classic small family winery, dedicated to producing traditional handmade wines from old-vine Barossa fruit. Winemaker Bruno Tait, and brother Michael, are fulfilling the dream of their father Giovanni Tait who emigrated to Australia from Italy in 1957. Interestingly the surname Tait is Scottish: Giovanni's ancestors had moved from Scotland to Italy many generations ago. The Taits are modest, hardworking people who produce wines that are always excellent value. Winemaking is an...
The wine displays a dark, cherry red color. The nose opens on chocolate, plum, and dark cherry aromas that are enhanced by a touch of oak. This dry red wine offers a pleasant freshness and fleshy tannins. The broad palate ends on a lingering finish.
To produce its wines, Tait wanted a traditional winery using all the winemaking techniques to produce old, hand-made, full-bodied, delicious wines. Grapes from Barossa always come from very low-yield vines and have very concentrated aromas and flavors. Fruit used for Tait’s wines is grown in the Barossa Valley, either by Michael or Bruno, or by vine growers that share the same winemaking philosophy. Obvious attention to details and strong relationships with producers allowed Bruno to obtain high-quality grapes (fruit used for the old wine comes from 50 to 80 year-old vines) that he was able to turn into wines that reflect their personality: big, generous wines with plenty of character. A philosophy aiming at minimizing spraying has been implemented to ensure a wine without chemicals.
Tait’s facilities are located on the property to ensure quality. They use a combination of Old and New world technologies. During the vine’s ripening stage, samples are being taken to determine the optimal combination between aromas, sugar content, and acidity level, as well as to decide the best time to start harvesting. Grapes are picked, lightly crushed, and placed in open fermenters. This process lasts for 7 to 10 days and is constantly monitored.
Once the wine has reached the desired color and flavors, grapes are pressed in a traditional press. This pressing method produces a softer, more accessible wine. The wine is then transferred in a combination of new and seasoned French oak barrels, where it will be aged for approximately 12 months. Wines from different barrels are blended just prior to bottling, producing a balanced, full-bodied final wine.
- 91 Points -
Vivid purple. Heady, smoke-accented aromas of black and blue fruit preserves, incense and fruitcake, with a sexy floral topnote. Juicy dark fruit, cola and floral pastille flavors pick up a sweet note of mocha with aeration. Fleshy but focused and energetic, finishing with noteworthy power and smooth, slow-building tannins. Very suave and approachable right now.See detailed press review
- (89-91) -
Lisa Perrotti-Brown, October 2015
A blend of 75% Shiraz, 13% Merlot, 12% Cabernet Sauvignon, the deep garnet-purple colored 2013 The Ball Buster Proprietary Red is set to be bottled in December. It opens to lovely notes of cassis, bay leaves, red plums and black cherries with pencil lead, cloves and baking spice accents. The palate has lovely grainy tannins, nice freshness and a long finish. Offering a lot of character at a very modest price, this vintage promises to live-up to its outstanding quality standard!See detailed press review