2023 RedHeads R'dotto Royale Italian Blend

Redheads Studio winery is located in South Australia in the town of Tanuda, in the Barossa Valley where the dedicated team behind Redheads work tirelessly, from the vine to the bottle and beyond, to ensure the wines can always be in their best condition drunk.

It all started with a few Aussie winemakers who went to France to show the 'old hands' some new tricks there. Australian wine had conquered the world in the 1970s and 1980s. That's why Tony Laithwaite brought some Aussies to France. It was there that the very beginning of RedHead's new viticultural movement was laid.
In a small shed in McLaren Vale, a former Indian restaurant, some winemakers took on the challenge of making their dream come true: making beautiful, creative wines in small volumes with primary focus on quality.
They wanted to make wines without being bothered by all kinds of business worries, which resulted in an explosion of creativity and experiments.

Meanwhile, winery Redheads is making great international progress and they still give young talents the opportunity to let their creativity and talents loose on the best grapes in the region. Redheads Wines says of itself: “A free-spirited, movement liberating the best grapes from the premium labels to make wines with soul, character and personality”

In addition to its climate, which ranges from warm to very warm in Nuriootpa and the northwest to considerably cooler and wetter in the higher south near Williamstown, the Barossa Valley boasts a rich tapestry of grape varieties that flourish in its diverse terroir. The valley's viticultural landscape showcases an array of grape varieties, including Shiraz, Grenache, Cabernet Sauvignon, Riesling and Semillon. 

More information about the Barossa Valley

The Barossa Valley, covering only a fraction of the size of Bordeaux, stands out for its varied topography, encompassing different soil types and microclimates. This diversity is a boon for winemakers, allowing them to produce a wide spectrum of wines beyond the famed Shiraz. The demand for Chardonnay led to an increase in white wine production, resulting in Chardonnay wines that range from full-bodied and round to crisp and fresh, reflecting the influence of their specific origins within the region. However, the true gems of the Barossa Valley are its red wines. Rhône grape varieties like Grenache and Mourvèdre, alongside the classic Cabernet Sauvignon, thrive in the valley's diverse terroir. Thanks to the influence of European immigrants, especially after the war, the local market experienced significant growth. A pivotal moment in the region's history was when Peter Lehmann championed a regional identity for Barossa, advocating for the distinctiveness of Barossa wines. Wineries followed his lead, emphasizing pure Barossa Valley wines and refusing to blend with other regions. This concerted effort significantly enhanced the region's reputation. Notably, Shiraz has emerged as the most successful grape variety in the Barossa Valley. It thrives in the valley's continental climate, characterized by warm, dry summers, cool nights, low humidity, and minimal rainfall. This climatic combination imparts intense flavors and complexity to the Shiraz wines, making them highly sought after both nationally and internationally. Today, the Barossa Valley stands as a testament to the synergy between human craftsmanship and nature's bounty, producing wines that continue to captivate enthusiasts and connoisseurs alike. Its legacy as the cradle of Australian winemaking remains a source of pride, echoing the dreams and determination of its early settlers.

Which grapes are used in the Barossa Valley?

The Barossa Valley, renowned for its diverse terroir and favorable climate, is home to a wide variety of grape varieties. While the region is famed for its Shiraz (Syrah) wines, several other grape varieties thrive in the Barossa Valley, adding to the richness and complexity of its winemaking heritage. Here are some of the key grape varieties cultivated in the Barossa region:

Shiraz (Syrah): Shiraz is the flagship grape variety of the Barossa Valley. The region is particularly famous for its full-bodied, rich, and spicy Shiraz wines. These wines often exhibit flavors of dark fruits, black pepper, and chocolate, reflecting the warm climate and diverse soil types of the area.

Grenache: Grenache is another red grape variety widely grown in Barossa. It is often used in blends but also crafted into varietal wines. Grenache contributes to the region's red blends, providing softness, red fruit flavors, and a touch of spiciness.

Mourvèdre (Mataro): Mourvèdre, known as Mataro in Australia, is often used in blends, adding structure and complexity. It contributes earthy and savory notes to the wines, balancing the fruitiness of other grape varieties.

Cabernet Sauvignon: While not as prominent as Shiraz, Cabernet Sauvignon is still cultivated in the Barossa Valley. These wines are characterized by blackcurrant and cedar notes, and they often have firm tannins, making them suitable for aging.

Riesling: Riesling is a white grape variety that thrives in the cooler, higher-altitude regions of the Barossa Valley. Barossa Rieslings are known for their floral aromas, citrusy flavors, and vibrant acidity. They can range from bone-dry to slightly sweet, catering to various tastes.

Chardonnay: Chardonnay is a popular white grape variety in the Barossa Valley, producing both unoaked and oaked styles. Oaked Chardonnays often display flavors of ripe fruits, butter, and vanilla, while unoaked versions emphasize the natural fruit characteristics and acidity.

Semillon: Semillon is another white grape variety found in Barossa, often used in blending. It adds body and texture to the wines, and when blended with Sauvignon Blanc, it creates the classic Australian wine style called Semillon-Sauvignon Blanc blend.

Viognier: Viognier is a fragrant white grape variety that is occasionally grown in Barossa. It adds floral aromas, stone fruit flavors, and a lush texture to both varietal and blended wines.

These grape varieties, along with others in smaller quantities, contribute to the diverse and vibrant wine portfolio of the Barossa Valley, making it one of Australia's most celebrated wine regions.

Which subregions does Barossa have?

The Barossa Valley is known for its diverse terroir and microclimates, leading to the formation of various sub-regions within the valley. Each sub-region has its unique characteristics, contributing to the overall richness and complexity of Barossa wines. Here are some key sub-regions within the Barossa Valley:

Eden Valley: Located in the eastern part of the Barossa Valley, Eden Valley is renowned for its cooler climate, higher altitude, and distinctive soils. This region is particularly known for producing exceptional Riesling wines. The cool nights and unique terroir contribute to the bright acidity and floral aromas found in Eden Valley Rieslings.

High Eden: High Eden is a sub-region within Eden Valley, situated at even higher altitudes. The vineyards here are among the highest in South Australia. This elevation provides cooler temperatures, resulting in a longer growing season and slower grape ripening. High Eden is known for producing elegant and complex Shiraz wines, showcasing the region's cool-climate characteristics.

Barossa Valley Floor: The valley floor, encompassing areas like Nuriootpa and Tanunda, has fertile soils and a relatively warmer climate compared to the higher-altitude regions. Shiraz thrives here, producing bold and full-bodied wines. Grenache and Mataro (Mourvèdre) also find favorable conditions on the valley floor, often contributing to delightful red blends.

Greenock: Greenock, located in the northwestern part of the Barossa Valley, is known for its old-vine Shiraz and Grenache. The region's warm days and cool nights result in wines with deep fruit flavors and a good balance of acidity. Greenock Shiraz, in particular, is highly regarded for its concentration and complexity.

Seppeltsfield: Seppeltsfield is famous for its historic winery, established in the 1850s. The region is known for producing rich and opulent Shiraz wines. The warm climate and well-drained soils contribute to the development of intense flavors and velvety tannins in the wines.

Moppa: Moppa, located near the town of Nuriootpa, is characterized by its diverse soil types, including red clay and sandy loam. This sub-region is known for producing Shiraz wines with a balance of ripe fruit flavors and a spicy, peppery character.

Marananga: Marananga is renowned for its old-vine Shiraz and Grenache. The region's unique terroir, including ironstone-rich soils, contributes to wines with a distinctive mineral character. Marananga Shiraz often displays rich dark fruit flavors and a firm structure.

Each of these sub-regions within the Barossa Valley contributes to the region's overall reputation for producing high-quality wines, reflecting the diverse terroir and the skill of the winemakers. Wine enthusiasts often explore these sub-regions to experience the unique nuances that each area imparts to the wines.

Typically a grape from Piedmont. Barbera d'Alba and Barbera d'Asti are used to make Barbera, for example. Grows well in all soil types and has a high acidity. Gives a large yield and is used as an ingredient in low-acid wines.

What does wine from the Barbera grape taste like?

Barbera wines are known for their fresh acidity and relatively low tannins. You can clearly taste the red and black fruits such as red cherries, blackberries, raspberries and blackcurrants. When a Barbera wine is aged in wood, a more complex taste emerges, with spicy notes and a hint of vanilla. 

The sagrantino is a blue Italian grape variety, which has been cultivated for centuries on the hills around Montefalco in Umbria. It is not easy to make top wine from sagrantino. Only when the fruit in the vineyard is perfectly cared for and picked in optimal ripeness, you can make good wine with it. 

What does wine from the Sagrantino grape taste like?

The color of the wine is dark purple to black color. The bouquet is characterized by aromas of red fruits, ground cinnamon. On the palate, the wine is powerful, dry, complex, red deep ripe forest fruit, slightly spicy, clear tannins, which soften with age. The wine can easily age for about 20 to 30 years.