2023 Touriga Nacional (No Added Preservative)

Langhorne Creek, SA

Behold: one of the most aromatic reds you’ll come across. No exaggeration. Touriga Nacional is a Portuguese variety best known for making vintage fortified wines that’ll stop you in your tracks — but since the ‘80s, a few brave souls in Australia have been trialling it in table reds. This vineyard in Langhorne Creek was planted back then to supply fruit to St Hallett’s for their “Gamekeeper’s” red blend. Fast forward to 2023, and I just happened to be in the right place at the right time.

Five tonnes of pristine Touriga fruit. Yes please.

The block’s close to one of the wineries I work with in Langhorne Creek, and — as luck would have it — they already had the gear and protocols set up to make Shiraz with no added sulphur. So we applied the same approach here:
– No sulphur into the picking bins
– None at the crusher
– None. Added. Anywhere.

(Now, just to be clear: I’m not calling it “preservative-free” — fermentation naturally produces a smidge of sulphur dioxide — but we added nothing.)

The bottling process for a wine like this is next-level. Think surgical scrubs, isolated clean rooms, borderline sterile conditions. Honestly, it’s a pain. But huge thanks to the team who made it happen — it’s worth every bit of effort.

And the result? Bang.
The lack of sulphur means nothing gets in the way of the aromatics — this wine is all violets, purple flowers, and a touch of rose petal around the edges. The colour is wild too — inky, deep, almost glowing. Sulphur usually strips a bit of colour out, so without it, this thing is off the charts.

The palate is plush and layered. There’s dark fruit, a hint of graphite, and a soft but defined tannin structure that holds it all together. And the finish? Long, floral, and fragrant — this is a wine that doesn’t fade into the background.

Food Match
– Lamb with rosemary and garlic — classic pairing, the florals cut through the richness beautifully
– Roast beetroot and feta salad — earthy, sweet, savoury — matches the wine’s depth and perfume
– Grilled eggplant with miso glaze — umami plus florals = chef’s kiss
– Char siu pork — the sweet/salty richness of the meat plays off that intense fruit and aroma perfectly

Serve it at around 16 degrees — it’s got quite a kick on the alcohol front, and a bit of chill pulls it back under control.  If it gets up to 20+, you'll find it becomes a bit fumey and loses its elegance...