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New Release: The Other Right 2015


Husband and wife team Alex Schulkin and Galit Shachaf are a small family enterprise making natural wines in the Adelaide Hills, South Australia, under the label The Other Right. Producing a very small amount their winemaking operations are kept to the reasonable minimum. No unnecessary actions, minimum intervention and even some wine made with no sulphites.

Their wines are refreshing, elegant and pure... but with a touch of craziness.

Despite their small output, and only four years of wine production behind the brand, The Other Right is seeing visible growth year on year and the couple are getting more precise with their methods. 

All of this is great news for drinkers - natural or otherwise - but even better is that these wines are very reasonably priced. These are top quality and really interested and certainly won't last forever.

In particular the Oak Barrel team are enjoying the shiraz of this current vintage, but here are the wines - online and in store now - in their own words.

Click on a name or label to order.

UNFURL SHIRAZ 2015, Sellicks Hill

Like last year, this one showed its real nature only once bottled. Solid heartwarming structure. Having a fireplace next to it is a bonus; you'll need less firewood that night. Strangely for a Shiraz from McLaren Vale, it's more on the cool climate side: restrained fruit and unrestrained spice. Dark cherries, pain au chocolat and lots of pepper.

AWAY WITH THE PIXIES 2015, Pinot Noir, Adelaide Hills 

A bit on the wild side, light, upfront and unfussy. Every wine has a character, and we couldn't get to the bottom of this one until we realised it wanted to go on the oxidative side. So we let it.
Nutty goodness as a result, but, as opposed to most truly oxidative austere wines from the Jura, really juicy and fragrant. Mouthwatering acidity. Quaff quaff. No SO2 added at any stage

FIRE HEAD GRENACHE 2015, Barossa Valley


Yes to good times! Light-minded, maybe even light-headed. Almost pinot-esque. Tamer than last year's version, with more fun around the mid palate, it’s still got the chilli heat and a healthy dose of savouriness. Also accompanied by the usual cherries, dark chocolate, plums, black olives and liquorice. Wildly flavoursome, it won't let you stop drinking it. 


We are very excited about this new addition. Our first Viognier, grown in Mt. Torrens, Adelaide Hills. Fermented on skins, it’s orange, cloudy and tres delicious. 
Ginger, spice and bergamot hovering over the realm of juicy fullness. Luscious, with some nice tannins for support. We couldn't even think of adding any sulphur to it. Aged in old wood for 10 months. Winter wine that will remind you of summer. No SO2 added at any stage.

Tasting Notes by Alex Schulkin, Galit Shachaf

Top photo by @kotrof via The Other Right's website

Paul Hervy