About
"The ochota barrels tale began on a surf trip, late 2000 along the Mexican west coast in a Volkswagen campervan. A final destination after traveling some of the world’s best wine and surf regions, Taras and Amber Ochota conceived the idea to make super premium wines back home in South Australia.
The concept was to concentrate on the zenith variety of Mclaren Vale (Grenache) and the Barossa Valley (Shiraz), find an exceptional old vineyard site in each region and create plush, small batch, single vineyard wines.
With the winery situated in Lenswood, and steep, high altitude, cool climate, north facing burgundian cloned Chardonnay over a rock base of quartz and ironstone, at 550 meters above sea level......hello!!!?
“My idea is to embrace that natural acidity, which is basically from picking early. With that you get lower alcohol than your typical Australian wines. Wines that have energy. Taking a holistic approach to making wines that have an energy, that have a vibrancy. Wines that ‘pop’ when you put them in your mouth!" Taras Ochota
With the untimely passing of Taras Ochota in 2020, Amber Ochota has taken the reins and is forging her own path with Ochota Barrels.
2024 Spring Release
2024 Weird Berries in the Woods
lychee, tangelo blossom, lavender, meyer lemon and manuka honey can be detected far from the glass
bone dry with full texture and a crisp finish
rose petal infused lemongrass entry followed by chalky, mandarin skinned texture, forming a foundation for the jasmine and ginger infused nervy acid line which finishes long and bright
pH – 3.29 T.A. – 6.1 Alc. – 11.9%
picked from a single vineyard in the adelaide hills, peramangk country, in early autumn
pressed direct to seasoned french oak with full solids
no additions besides minimal so2
2024 Surfer Rosa
ethereal pale salmon pink with iridescent vibrancy is the telltale sign of restrained and elegant red fruits
the spice infused nose lifts with lingonberries and charcuterie
the palate entry is full, but has a savory line which is supported by a lively snappy texture reminiscent of persimmon beads and cranberries
the finish is dry with lingering ripe strawberries
best serve chilled with your favourite people and some cats
pH – 3.29 T.A. – 6.2 Alc. – 13.1%
organically grown old vine grenache from a single vineyard, grown by rino in the onkaparinga hills, mclaren vale, kaurna country with 3.5% gewurztraminer to give aromatic pop
handpicked whole bunches, crushed into press, then racked four days later for indigenous fermentation to kick off
no additions besides minimal so2
filtered to retain natural malic acid
2024 Texture Like Sun
grenache 60.28 %
shiraz 15.08 %
gewurztraminer 12.34 %
pinot noir 6.15 %
pinot meunier 6.15%
a careful blend of chosen barriques… the yellow label is as bright as the sun and as hard to look at
the palate entry is lusciously red and supple then gives way to finely shaped tannins that are swept up by a wash of damson, cigar box, and cassis long, fleshy and bright
perfect wine for a picnic by the waterhole, fine dining in the world’s best restaurant and everywhere in between
golden brown, texture like sun…
the stranglers…
our wedding song…
pH – 3.69 T.A. – 4.6 Alc. - 12.1%
wild ferments from grapes grown in the mount lofty ranges and mclaren vale
three months in seasoned french oak
whole bunch grapes grown by friends, with skin contact gewurztraminer
pressed to old french oak to finish fermenting
tasted over and over and blended with love
2024 The Green Room Grenache
this one just keeps giving….
lifted spice, plum compote and a herbal thread of thyme with white pepper, entwine the strikingly fragrant bouquet of bouillon
the palate entry is opulent yet nervy with medium bodied savoury (almost pinot like) finely grained textural components resembling pomegranate and lingonberry
bottled in clear glass to encourage the glorious simplicity of what mother nature can provide without interference
pH – 3.52 T.A. – 5.2 Alc. – 11.6%
two handpicks in late summer, from a gorgeous organic vineyard planted in
1946
dry grown by rino…. red loamy clay with ironstone over deep limestone in onkaparinga hills, kaurna country
approx 65% whole bunch, wild ferment
8-12 days on skins, gentle hand plunging once daily
pressed to old french barriques and aged briefly to preserve freshness and energy, no additions besides minimal so2
2024 Wheres the Pope? Syrah
a fuller, more serious syrah this year… comes leaping from the glass, enticing you in, the tightrope of freshness and rich round flavours play together meet cordite intensity
… black olive and crushed autumn leaves
elegance and deliciousness
pH – 3.83 T.A. – 4.7 Alc. - 12.3 %
glorious, crunchy whole bunches of organic onkaparinga hills shiraz, planted on schist and clay in 1996
the first fruit of vintage picked this year
pressed straight to seasoned french oak for 5 months indigenous yeast with no additions besides minimal so2
2024 Mark of Cain Pinot Meunier
this chimeric mutation of pinot noir is all about pink florals in spring
there are elements of freshly baked vosges mountain cherry cake with an estery core dotted with fennel seed, almond meal, rhubarb and feijoa
the palate drive is from crunchy whole bunch natural acidity
tightly wound fine tannins wrapped in a core of pulsing bright red berries and wisps of exotic tropicals
succulent with the mid palate holding length and energy
pH – 3.45 T.A. – 5.7 Alc. – 12.1%
planted in 1985 in the heart of the piccadilly valley, peramangk country
handpicked at the beginning of autumn
wild open ferment
gentle cap submersion every day for 7-10 days
pressed to seasoned french barriques
no additions besides minimal so2
2024 Botanicals of the basket range
so…. this vintage, we once again crushed some delicious grapes from our mate’s vineyards up the road in peramangk country … the children and I then took our little baskets and wandered around our garden, picking organic herbs, flowers, fruits and leaves… we submerged these into a continuous ferment throughout vintage
…. this wine is a true taste of vintage 2024 and summer here in basket range
…. some of the organic botanicals infused this year were…. lavender…. rose petals…. wormwood…. bay leaves…. meyer lemon zest…. thyme…. grapefruit zest…. spearmint…. lemon balm…. Rosemary…. sage…. lemon verbena….
this years fruit was pinot munier, pinot noir, gamay and gewurztraminer
pH – 3.42 T.A. – 5.7 Alc. - 12.7%
a favourite to make, a favourite to drink
treat like a wine or over ice like a vermouth
infused with a bouquet garni of homegrown botanicals
unfined and unfiltered, minimal use of SO2
(Ochota Barrels - Gamay Garden / www.ochotabarrels.com)