Clarendon Hills : Syrah Liandra Vineyard 2001

Characteristics and tasting advice for the Syrah Liandra Vineyard 2001 from Clarendon Hills

Tasting

Appearance

The wine displays a deep, dense red color.

Nose

The nose reveals fragrant aromas of acacia and flowers, accompanied by notes of blackberry, blackcurrant, licorice and vanilla. With aeration, nuances of dark fruit and spices emerge.

Palate

On the palate, this wine offers a full, generous texture with intense flavors of blackberry, licorice, black pepper and dark plums. The tannins are fine and well-structured, bringing depth and a lovely length on the finish. Subtle touches of toasted oak round out the whole without overpowering the fruit’s expression.

Food and wine pairings

This Syrah Liandra Vineyard 2001 pairs perfectly with grilled or roasted red meats, feathered game and venison dishes. It also matches beautifully with characterful aged cheeses.

Serving and cellaring

It is recommended to decant this Syrah Liandra Vineyard 2001 for 1 to 1.5 hours before serving to allow the aromas to fully unfold. Serve at a temperature between 16 and 18°C.

A red wine from McLaren Vale from an exceptional terroir

The estate

Founded in 1990 by Roman Bratasiuk, Clarendon Hills is a pioneering estate located about 40 kilometers south of Adelaide in the Southern Australia region. A trained biochemist, Roman Bratasiuk revolutionized Australian viticulture by introducing the concept of single-vineyard wines made from old vines. Today, the estate remains a family business led by Roman Bratasiuk as president, alongside his son Alex, who serves as Sales and Marketing Director. Winemakers Naoto Saito and Akira Tanno, who have been with the estate for 27 years, ensure technical continuity. Clarendon Hills is internationally recognized for its remarkably complex expressions of syrah, produced according to organic principles and with minimal intervention.

The vineyard

The Liandra vineyard is located in the Blewitt Springs sub-region of McLaren Vale, at an altitude of 230 meters. The vines, around 50 years old at the time of the 2001 harvest, are dry-farmed without additional irrigation. The terroir is characterized by deep, very free-draining sandy soils, scattered with ironstone, quartz and schist. The vineyard’s south to southeast exposure favors cooler ripening conditions, helping preserve natural acidity and develop distinctive aromatic complexity. Vineyard management follows organic practices, with naturally low yields that concentrate aromas and mineral expression.

The vintage

The 2001 vintage was exceptional in Southern Australia and particularly favorable for syrah. Following a rainy winter that replenished soil water reserves, the growing season unfolded under warm, extended conditions that accelerated ripening. A cool, damp spell in late March helped stabilize sugar levels and allowed fermentations to be completed with greater care. Harvest began around two weeks earlier than usual, starting in early February. The climatic conditions produced red wines of remarkable quality, with excellent color and naturally strong tannic structures. Syrah particularly stood out that year, with some observers suggesting that 2001 may represent one of the finest vintages for this grape variety in three decades.

Vinification and aging

This Syrah Liandra Vineyard 2001 was made from hand-harvested grapes. Fermentation was carried out with indigenous yeasts, allowing the vineyard’s natural microflora to express itself. After fermentation, the wine was aged for around 18 months in French oak barrels. The wine was neither fined nor filtered prior to bottling, thereby preserving its natural complexity.

Grape variety

100% syrah