Harrison
Regional South Australia
In 2015 Riley Harrison made the shift from the wonderous 9-5, seeking a creative outlet and some graft. He begun with 1 tonne of Grenache, fortunately for us he now has access to fruit from some of the best growers in the state. His wines are hedonistic in their perfume and enviable in their freshness and drinkability.
“Minimal intervention winemaking can be divisive and can focus too much on the minimalist process, rather than the outcome of the final wine. Strangely, doingless requires a far greater attention to detail in the winery. It's the complex interaction of science, creativity, and environment in a bid to generate flavour that I find intoxicating.” Riley Harrison
“His style involves meticulous care and attention, leaving the wines feeling delightfully unmade, aromatically exciting and texturally pleasing.”– Jane Lopes and Jonathan Ross MW, ‘How to Drink Australian’.
Harrison ‘Sol’ Blanco 2023
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Region: McLaren Vale
Grape: 75% Roussanne, 25% Grenache Blanc and 5% Picpoul
ABV: 12.8%
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The Roussanne spends 2 days on skins and the Grenache Blanc is left for 24 hours.
A nod to the blended white wines of Southern France. This has nice mix of lemon balm notes, a lick of sea breeze salinity and then some pithy texture towards the back end. A fresh white but with substance and significant presence on the palate. – Ches Cook, LC Selections.
Harrison ‘Piel’ Grenache Blanc 2023
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Region: Barossa Valley
Soil
Grape: Grenache Blanc
Farming
ABV: 12.6%
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Strangely enough, this is the second straight Grenache Blanc from Australia which I have loved this week. First Aphelion’s from McLaren Vale and now this, from the Barossa. Not usually a variety that we get excited about, this is a clear exception to the rule. A real burst of freshness on both the nose and palate, this shows green apple and fresh cut pear. There is some texture there, but the weight and breadth of the variety has been impressively tamed, without the sacrifice of flavour. Riley states that he is aiming more for white Priorat than Southern Rhone, with the wines of Terroir al Limit a clear influence or inspiration. - Ches Cook, LC Selections.
Harrison ‘Tinta i Blanca’ 2023
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Region: Barossa Valley
Grape: 85% Grenache, 15% Grenache Blanc
Farming
ABV: 12.8%
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Harvested three days apart in late March. Half of the garnacha tinta was direct pressed and the other half was a mix of whole berries and whole bunches. The garnacha blanca was destemmed and co-fermented with the tinta for 27 days.
It’s hard to categorise this wine. Is it a rose? Not really - it has more body and substance than most roses. However, it’s not really a red, either. Riley references the wines of L’Anglore in Tavel (Southern Rhone) as his inspiration here and it’s clear to see why. Its 85% Grenache and 15% Grenache Blanc and beautifully pure and flavourful. Drink it chilled (but not too cold) and expect flavours of peach skin and dehydrated red berry. – Ches Cook, LC Selections.
Harrison ‘Fleur de la Lune’ Grenache 2022
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Region: Barossa Valley.
Grape: Grenache
Farming: Sourced from two vineyards established in the 1940's and 1960's.
ABV: 13.6%
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60% whole bunch ferment and only very gentle hand plunging
Yet another example of the quality of modern Australian Grenache, made with lightness of touch and an eye to being consumed early and often. Red berry, cola, a sense of coolness, rippling acidity and moderate alcohol. This is my style of Grenache. - Chesterton Cook, LC Selections.
Harrison ‘Vento do Mar’ Cabernet Franc 2023
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Region: Blewitt Springs, McLaren Vale
Soil: shallow sand
Grape: Cabernet Franc
Farming
ABV: 12.8%
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whole berry fermentation
The nose gives tea leaf and pencil shavings, but there are no signs of the greeness that can sometimes come with the variety. Rather, drinkers are given a medium bodied, effortless drink with notes of mulberry and black currant, bay leaf and cola. Fine and lightly grippy tannins close out the wine very nicely. - Chesterton Cook, LC Selections.
Harrison ‘Black Hound’ Syrah 2022
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Region: Adelaide Hills
Grape: Syrah/Shiraz
Farming
ABV: 13.1%
Fruit sourced from the Murdoch Hill vineyard just outside of Oakbank.
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60% whole bunch fermentation and only minimal hand plunging. 9 months in seasoned French oak.
Probably the pick of the wines in a very strong line-up. The sort of wine that i think could bring drinkers back to Shiraz as a variety - those that have previously been pushed away due to some of the excessively full-bodied and muscular wines that you can find on the market. Here, this wine is dark-fruited but only medium bodied. It's composed and restrained on its delivery of plum and blackberry, with a dusting of black pepper across a slightly meaty and chewy palate (60% whole bunch plays a part here). Its got interest and presence, yet comes across so easy and gentle that the complexities of the wine can be forgotten or skipped over. I'd say it will age quite well too. - Chesterton Cook, LC Selections.
