A blend of 72% Grenache, 22% Mataro and 6% Shiraz matured in French oak for 10 months of varying ages. Deep dark red core with black shaded edges and a vibrant red hue. Spicy dark raspberry and red liquorice aromas mingle with fresh herb, graphite and pepper notes. Juicy dark raspberry, liquorice and dark cherry fruits flood the mouth with scorched earth and peppered herb elements lying underneath. Polished tannins finishing with good freshness, spice and plenty of succulence. Drink over the next 3-4 years. Alc. 14.2%

Brave Souls is the creation of young winemaker Julia Weirich, in collaboration with Simon Cowham and Corey Ryan of Sons of Eden. German in heritage but gypsy at heart, she has worked all over the world, honing her skills in wineries including Bass Phillip in Australia, Yealands in New Zealand, Le Grappin in Burgundy and Mulderbosch in South Africa. Upon her return to Australia, Julia set upon a plan to make wine for herself. Having known her for some time, Simon & Corey, the well-known dynamic team behind Sons of Eden, stepped in to help Julia realise this great adventure in the Barossa Valley. The name, Brave Souls, is inspired by the story of the famous Admella shipwreck of 1859 and spotlights the remarkable accounts of those characters who risked their lives to help the survivors. Iconic Australian artist Bruce Goold generously agreed to visualise the tales of these Brave Souls for the project’s labels. The Grenache is sourced from two, 90+ year-old vineyards in the Barossa Valley. Both are positioned in the Southern Barossa Valley between Lyndoch and Rowland Flat in the foothills of the Barossa Ranges. Ideally positioned in full sunlight during the day and benefiting from cooling gully winds in the late afternoon, the vineyards consistently produce exceptional fruit, with the 2022 vintage classed as outstanding. The Grenache was handpicked and predominantly destemmed, with 15% of whole bunch contribution. After a brief cold-soak period, the fruit was allowed to warm naturally to start fermentation. Hand plunged daily, helped to manage the temperature exchange and the gentle extraction of the tannins . After 20-days on skins the fermenters were pressed to large seasoned oak barrels for a 12-month maturation. Post maturation the wine was racked to blend, naturally clarified and then bottled. Bright ruby in colour, with a vibrant bouquet of mixed wild berries, red-liquorice spice and a hint of confectionary. The palate displays a fresh vibrancy and richness with seamless supporting tannins, and finishes with excellent balance and length.

Light to medium density with bright red hues. Lifted red berry, bramble, cherry fruit notes – very attractive aromas. The palate starts out with crunchy red fruits complimented by the whole bunch used in fermentation and the French oak used. Lovely ripe tannins with a fresh acid backbone to carry the flavours right to the finish. The lingering after taste makes for a very enjoyable Pinot Noir.