McLaren Vale Hospitality @ Danshi Rise

I am often humbled by the generosity of wine makers and the way they share their wine and knowledge. So was the case with Steve Daniels at Danshi Rise.

Situated on the Willunga-Sellicks fault line on a slope near Willunga, the winery and cellar door have great views over the McLaren Vale Flat vineyards to the sea. Rather difficult to find, Danshi Rise is open by appointment where Steve and the “shed fairy” (his wife) provide excellent hospitality.  We started off with some ferment and barrel samples before moving onto cheese, chilli and current release wines.

We sampled two parcels of 2015 Grenache from the same vineyard that had been picked two weeks apart and were still undergoing fermentation. The first parcel was quite elegant and feminine with rose petal on the nose, soft spicy fruit and low tannin. The second parcel was the opposite with a big fruit and big tannins.  We suggested to Steve that a blend of both parcels would make a well-balanced wine, and he agreed.

We then sampled some Grenache from 65-year-old vines that had been in barrel for less than a week.  It displayed more complexity and depth with dark fruits and surprisingly firm tannins considering the little time it had been on oak. This wine shows great promise and, according to Steve, may or may not be blended.

We then sampled some 2015 Tempranillo that had also been in barrel for less than a week. Only made in the years that the birds don’t eat the grapes, this Tempranillo showed classic savory characteristics with good mid palate fruit typical of Australian-style Tempranillos. Having tasted the 2013 vintage this wine has great potential.

We then moved onto some 2014 Cabernet Sauvignon that had recently come out of oak barrels and was being stored in a stainless steel tank – Steve needed the barrels for another 2015 wine.  The Cabernet was going through a phase where the fruit was being dominated by the oak. Although this could change with time we compared this with some left over 2014 Shiraz that Steve said may end up being blended with the Cabernet to improve the fruit balance.  Time will tell.

We then got the opportunity to try some of the finished wine and tried his 2009, 2010 and 2011 Shiraz.

The 2009 was fantastic with good soft fruit that had some power and complexity behind it with lovely balanced tannin. The ongoing joke was that it could go another 18 months but I think it could go another five years the fruit and tannin balance.

For me the 2010 was a bit confusing.  There was a lot going on in the mouth and it didn’t appear to have come together quite yet. Those who have tried the 2010 previously say that it came together well after some air but that it needed a lot more time.

But it was the 2011 vintage that was the surprise of the line up. The vintage (growing season) was quite wet and there was a lot of sub standard grapes picked and poor quality wine made in 2011.  But this wine showed none of those issues and was quite similar to the 2009, if a bit lighter, proving that at least some parts of the McLaren Vale appeared to have survived 2011 better than other regions like the Barossa.

Each of the vintages, including the 2009, are $25 a bottle which for the quality of the wine is a steal and highly recommend.

We also tasted Steve’s 2013 vintage of the Tempranillo: the fruit concentration and softness was impressive and well-balanced with the tannin.  A very well made wine justifying the $40 price tag, especially considering the small amount that was made.

All of the wines were tasted with some blue and cheddar cheeses and home-grown chilli that Steve is infamous for, and appears to really enjoy. Both the cheese and chilli complemented Steve’s wines well and could be matching suggestions for his wines.

So the next time you are in the McLaren Vale give Steve at Danshi Rise a call on 0408 562 647 and see if you can sample some of his warm hospitality.

And in the meantime…enjoy some wine.