Seppeltsfield Rd Distillers Barossa Shiraz Gin

Twelve weeks of macerationMacerationBotanicals soak in alcohol, from a few hours to several days, before distillation to release their aromas.Glossary in the House Gin concentrate turn Shiraz grapes from a Stonewell vineyard, on the Barossa's Western Ridge, into Seppeltsfield's 2024 Barossa Shiraz Gin. The distillery has used this method for seven years, and the 2024 release is bottled at 38.5% ABV. Its fruit comes entirely from the Shiraz, set on the House Gin's botanical base.

Citrus · Spicy · Fruity

The producer describes the vintage as bright, juicy and sweet, with bold berry flavour and hints of dark chocolate, citrus and cinnamon. These notes come from the grapes and the gin together rather than from added ingredients. The wine fruit leads, but the House Gin keeps a juniperJuniperThe one compulsory botanical: gin must taste predominantly of juniper. Its "berry" is really a small conifer cone, resinous and peppery.Glossary line beneath it, giving the drink a drier frame than its deep colour suggests.

On the palate it moves from vivid berry towards a rounder, gently spiced finish. Each vintage has its own grapes and its own profile, so the year belongs to the name of this release. Its colour is a deep purple-red, drawn from the grape skins during the long maceration.

The distillery suggests drinking it neat, over ice, in a Shiraz Gin Sour or a NegroniNegroniAn Italian cocktail of equal parts gin, sweet vermouth and red bitter (Campari), served over ice with orange peel. Born in Florence in 1919.Glossary, and with tonic or ginger ale. In a sour, lemon and egg white lift the berry fruit; in a Negroni, the Shiraz softens the bitterness of the aperitif. With a mixer, a light hand is best: the wine infusionInfusionFruit or plants are steeped in the spirit to release their flavour. Done after distillation, infusion often adds colour too, and the gin can no longer be called London Dry.Glossary is already generous, and the aim is to extend it rather than cover it. Neat, at cellar temperature, it shows the chocolate and cinnamon notes best.

For a long drink, pour 4 cl over ice in a stemmed glass, add 8 cl of chilled Fever-Tree Citrus Tonic Water and stir gently. Add a few Barossa Shiraz grapes and a lime wedge. The citrus tonic keeps the fruit legible, and the grapes link the glass to the vineyard.