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Released as an understudy to the Spinifex Garçon (which was not produced in 2021), La Cigale is a blend of 37% Mataro, 31% Cinsault, 20% Grenache and 12% Shiraz. The Cinsault was sourced from an old block in Bethany with 40- to 50-year-old vines, the Mataro from two blocks in Ebenezer in the northern part of the Barossa (the older site with vines over 40 years of age). The Shiraz is from Altona in Southern Barossa (with 30-year-old vines and deep gravelly sand), and the Grenache component is from Pete’s usual sources for the Garçon Grenache: old, dry-grown vines, also grown in the Barossa’s deep, coarse, sandy soil.
The winemaking has taken in a mélange of approaches, including the use of whole-bunch, whole-berry and destemmed fruit, followed by mostly natural ferments in a combination of stainless steel, concrete and large-format seasoned oak, which took place on fine lees for an average of five months.
In the glass, this has Pete Schell’s signature all over it. Filled with intensity and bright aromatic lift, there’s an array of earthy and savoury notes, all complimented by juicy and vibrant red and blue fruits. Clean acidity drives a plump mouthfeel while powdery tannins contribute sinewy structure. Schell points out that the exuberance of Cinsault shines brightly here. Yet, as so often happens at this address, the whole package is greater than the sum of its parts: it’s a fresh and bright wine with bags of energy and animated generosity. A Spinifex bistro classic is born.