2018 Old Vine Barossa Valley Grenache

$30.00

Bright crimson colour leads to aromas of raspberry, cherry, earth, sweet spice with herbal hints from the whole clusters. Palate is lively and fleshy with tannins giving a crunchy texture. Excellent flavour with persistence, sweet red berry flavours combined with a soft gentle finish gives a wine that you can enjoy now or over the next 5 years.

100 in stock

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Description

Vineyard:
Zerk Vineyard, Lyndoch Planted 1961

Viticulture:
The site is around 250m above sea level with a northerly aspect. Soil consists of deep red clay with bands of ironstone and shale. The vineyard was planted in 1961 and is own rooted, the clone is unknown. The vines are goblet hand pruned to 20 buds. The mid rows are cultivated to winter active fescue. Minimal irrigation is used in very dry years.

Winemaking:
The Grenache was hand-picked on the 17th March 2017. Around 25% whole clusters were tipped into open fermenters with the balance crushed on top. Ferment was the result of indigenous yeast. Temperatures were allowed to reach 30C with hand plunging performed 3 times daily. After 9 days on skins the fruit was basket pressed and transferred into older puncheons to undergo malo-lactic fermentation. Post malo the wine was then left 3 weeks before SO2 was added in place, the wine was left on lees and topped regularly. The wine was racked late December 2017 and underwent a coarse filtration prior to bottling.

Tasting Notes:
Bright crimson colour leads to aromas of raspberry, cherry, earth, sweet spice with herbal hints from the whole clusters. Palate is lively and fleshy with tannins giving a crunchy texture. Excellent flavour with persistence, sweet red berry flavours combined with a soft gentle finish gives a wine that you can enjoy now or over the next 5 years.

Cellaring:
Drink now or cellar carefully and enjoy over the next 5 years.

Analysis:
Alc/vol 13.55% TA 5.01g/l pH 3.60 RS 1.95 g/l , VA 0.46 g/l

Current Vintage Accolades

2018 Barossa Wine Show – Silver Medal
2018 Adelaide Wine Show – Bronze Medal
Winestate Magazine – 4 Stars (top of category) included in Winestate 2018 Annual Wines of the Year issue
Wine Showcase Magazine – 96 Points
Patrick Eckel – 93 Points
Campbell Mattinson (Wine Front) – 93 Points
James Halliday Wine Companion – 95 Points

Previous Vintage Accolades

2016 Vintage
Campbell Mattinson – 94 Points
Wine Showcase Magazine – 94 Points
James Halliday – 95 Points
Adelaide Wine Show – Silver Medal

2015 Vintage
James Halliday  – 93 Points

2014 Vintage
Wine Showcase Magazine – 94 Points
James Halliday – 95 Points

2013 Vintage
James Halliday – 96 Points

2012 Vintage
James Halliday – 96 Points + Top 20 reds over $20

2011 Vintage
James Halliday – 91 Points

2010 Vintage
James Halliday – 93 Points

2009 Vintage
James Halliday – 94 Points
2018 Barossa Wine Show – Gold Medal and Trophy

Reviews

Hand-picked from old vines, wild-fermented with 35% whole bunches, 9 days on skins, basket-pressed direct to used puncheons for 9 months on lees. Bright, clear crimson; the perfumed bouquet leads into a palate that has red fruits at its core, backed by firm, precise tannins, oak invisible. – James Halliday Wine Companion 95 Points

“Produced from old bush vines in the Barossa the wine was fermented using wild yeast, with 35% whole bunch retained in the ferment. The wine was aged on lees for 9 months before minimal filtration prior to bottling.  The wine has impeccable balance, with the interplay between attractive florals and more serious dark cherry fruit the hallmark of quality Barossa Grenache. The nose is all about the lifted cherry fruits, with vanillin spice and the faintest touch of earth.  Tannins and acid are crunchy and play the perfect counterpoint to new season cherry, with oak gives an embellishment of spice. In time to come more savoury nuance will appear with the wine to enjoy the next 5+ years in the cellar, it certainly has the acid to carry it” – Patrick Eckel 93 Points

“Sitting pretty. Florals, red berries, purple tones, ample spices. Anise aplenty. A beautiful line of acidity, complemented by a spread of fine-grained tannin. Everything here is in a very good place. It’s not heavy but it has presence” – Campbell Mattinson  93 Points