The Oddball

Saperavi 2021

Saperavi is the world’s oldest grape variety. It originates in Georgia 8000 years ago

Hugh Hamilton was one of the first people in the country to plant Saperavi and has been fascinated by it for over two decades. The word Saperavi translates to ‘ink’ or ‘dye’ due to intense skin colour and red flesh. We call this Shiraz grown on a diet of lightning.

“The text book would no doubt say “don’t plant it”. However, I’m listening to the grapes. 12 vintages of Saperavi tells me year after year that this grape variety loves the terroir of McLaren Vale” Hugh Hamilton

Vegan friendly

🏆 95 points - Halliday Wine Companion

'The Oddball is worth every bit of the $70 odd you’ll pay to savour the experience. - Travis Schultz

As published in Courier Mail

Wow, what colour! Impenetrable, profound purple. The nose is immediately inviting with blueberry, plum, cherry liqueur and almond patisserie aromas.
It's a big, butch wine in the mouth, deeply flavoured, hugely concentrated with dark fruit, warm with alcohol and grippy in tannin. A very macho red that should develop well over many years.
🏆 95 points - The Real Review

Winemaker's Notes

Saperavi is a very odd variety. The grapes are so darkly coloured the Georgian’s named it with their word for ‘dye’. The skins are black and unusually the pulp of the berry also carries colour. The wines that it makes are similarly dark, often very depth driven and textural, and our Oddball always rewards cellaring. The wines are often so intense that we have come to describe this variety as Shiraz raised entirely on a diet of lightning.

Bouquet & Palate

Blood and beets sit proud of lighter violet and vanilla notes. Impeccably dense. Pomegranate compote. A thundercloud of char and fruit. Licorice root, molasses and black tea leaves. The palate is dramatic, savoury, and immense. All blacks and reds and blues. Iron edged cherry. Leather, char, and black pepper.

Food Match

Espresso rubbed dry-age T-bone with roast beetroot, baby spinach, and goats cheese - or Miso-Dijon glazed tempeh with smashed beets and caramelised onion.