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Frederick Stevenson Pinata Red Blend

$42.00

Out of stock

Vintage: 2021
Region: Barossa Valley, Australia
Viticulture: Biodynamic and Organic
Grape varieties: 55% Cinsault, 21% Grenache, 16% Syrah, 8% Mourvèdre

Frederick Stevenson Pinata Red Blend has a vibrant fruit profile of sour cherries, pomegranate, and orange zest. Give this a chill and experience the magic. The Barossa may not be known for light, smashable red wines but this is definitely that wine.

Song: To Tame a Land by Iron Maiden

Additional information

NATTINESS

Natty

FRUIT

Orange, Pomegranate, Red Cherry

BODY

Medium-bodied

ACIDITY

Bright (Medium-High)

ALCOHOL

12-13%

OAK

Neutral Oak

TANNIN

Medium

SWEETNESS

Fruity & Dry

SERVING TEMP

Cool Red and Orange (58°–62°)

SULFUR

Low Sulfur (less than 50mg/L)

VEGAN

Vegan

IMPORTER

Vine Street Imports

Out of stock

Save 10% when you buy six or more bottles (mix and match) 

ABOUT THE PRODUCER

About Frederick Stevenson Pinata Red Blend

Frederick Stevenson Pinata Red Blend has a vibrant fruit profile of sour cherries, pomegranate, and orange zest. Give this a chill and experience the magic. The fruit was all hand-picked and primarily destemmed (about a quarter of the Grenache was fermented whole-cluster). The wine fermented separately in open-top fermenters without any additions and once dry was gently pressed, with only the free-run juice, being sent to a mixture of 228L and 500L French barrels. The wine aged for only 10-12 weeks, depending on the barrel where the blends are then determined. It is then racked into tanks and bottled without fining or filtration and just a small addition of sulfur.

The Barossa isn’t exactly known for bright, airy, and crunchy reds, but Steve Crawford is looking to rewrite that narrative. This vintage primarily hails from two certified biodynamic vineyards: Ahrens Vineyard in sandy Vine Vale, a bit of old vine Grenache from Stockwell Vineyard in Light Pass, and the Hoffman Vineyard in Ebenezer. The wine is meant for immediate pleasure – kind of a business card or brochure of what can be expected for the other Barossa releases of the year. It started as a lighter nod to Cote du Rhône blends and has continued to provide a bit more interest than the average quaffing rhone blend. As Cinsault gets more established in the vineyard it can play a more leading hand – lower alcohol, pomegranate-like acidity, and powdery/fine tannins. Grenache provides a bit of pallet volume, softness, and sweeter notes on the nose. Syrah a bit of pepper and tannin with the Mourvèdre comes with a few herbal / more complex notes.

About Frederick Stevenson

Frederick Stevenson is the winemaking alias of Steve Crawford. He started the project as an antidote to the industrial scale and trophy winemaking that he felt had overwhelmed the Aussie wine scene. Traveling around Europe, Steve was inspired by the fresh drinkable wines and the merger of wine into daily life. When he returned home he decided that he wanted to show an elegant side to South Australian wines, and prove that structure and balance can be achieved without the addition of acid, tannin, or enzymes; Steve also uses little new oak. Working out of a small warehouse in Adelaide Steve focuses on texture, interest, and creativity. The vineyards are by far the most important part of his production tending to focus on tannin and acid, and he will pick according to this. Steve always felt “weirdly anxious” about recipe winemaking in Australia, so instead he has taken a low-intervention approach in the winery, varying what he does depending on the vintage. He adds a small amount of sulfur to the wine just before bottling – to eliminate bottle variation and protect the wines from exposure to oxygen on its first racking.