Vintage
2017
ABV
14.5%
Wine Type
Red
Wine Style
Still
Wine Description
2017 was a cool year in the Adelaide Hills producing wines that have elegance and balance. Many say despite the initial pessimism the vintage has produced wines that are crackers and reminiscent of our Rhone Northern Hemisphere cousins. the wine has fruit intensity and smooth and integrated tannins and a fruit sweet finish all supported by +20 months in oak. I'll let the Wine Enthusiast review do the talking******"This wine is vibrant and alive in aromas of cracked black pepper and smoky fireplace embers. Black plum and baked fig flavors provide more come-hither notes and round out this exuberant, full-fruited Shiraz. The enticingly smooth palate showcases tender—almost pillowy—tannins with no sign of dryness. The acidity is crisp yet remarkably well integrated, and the finish is balanced yet so flavorful as to verge on hedonistic. A feast for the senses now, this can hold on a few years. Drink now–2023."
— Published (1/29/2021)
Accolades
92 points James Halliday Wine Companion; 89 points Wine Enthusiast
Winemaker's Bio
Mark Kozned wine journey started in 1998 when he decided that he wanted a new life (that’s when Nova Vita (yes it means new life) was born) sitting with Joanne in a little French café in London. After being away from Australia for 7 years he gave up his international investment banking career to pursue his real passion – growing grapes and making wine (and drinking truckloads of it!).
Twenty years of grape growing and 10 vintages later at Tintara and Revenir and an on-and-off again Masters of Viticulture and Oenology at Adelaide University (yes its still only 80% complete) and he is still restless.
Wine making philosophy – let the grapes do the talking. This includes:
• sustainable practices in the vineyard are key - he keeps experimenting with organic practices but the terroir makes it difficult
• making wines that are balanced and elegant and readily smashable. He believes in getting back to basics and letting the grapes do the talking not winemaking gobbledygook – hopefully this produces wines that are fuller and scrumptious!
• where possible using natural yeast (wild ferment) and certainly no animal products.
• going on a natural wine tangent to have some more fun, edginess and risk with Project K
Wines he loves to make – his latest focus is on the natural field-blend wine project called Project K where a huge amount of risk with uncertain outcomes has produced amazing wines. His favourite is The SPN - a co-fermented Shiraz/Pinot field blend.
