2015 Old Vine Grenache 375mL (Half Bottle)

From bush vines planted in 1946 high on our Estate’s deep sandy soils, our Old Vine Grenache is complex, elegant and enticing.

Detail

TASTING NOTE
"One of the more perfumed vintages, the Old Vine Grenache has pretty floral aromas and briary bright red fruits. The palate shows lots of bright cherry fruit, and the vineyard's typical fine line of sandy mineral tannins and acidity." - Peter Fraser, Winemaker

WINE COMPOSITION: 100% Grenache

REGION: Estate grown in Kangarilla, McLaren Vale

WINEMAKING: Cold soaked 5-6 days, wild yeast fermented, 9 months maturation in 100% older French oak on lees, no fining just filtration.

Vineyard and Winemaking

VINEYARD INFORMATION
Our Grenache bush vines were planted in 1946. The vase-shaped, dry-farmed old strugglers stand without wires or system of support. This ancient bush vine method spreads the fruit to be more evenly and allows greater natural airflow. Set low to the ground on the weathered remnants of a long-gone mountain range, the sandy site reflects heat during the day and releases it at night, like the fabled stones of Chateauneuf du Pape, and with the cool evening air that flows down from nearby Mount Lofty enhances physiological ripening to produce intense, bright flavours.

REGION: Kangarilla, McLaren Vale

VINE AGE: 69 years

ELEVATION: 200-211m above sea level

SOIL TYPE: Weathered sands

VITICULTURALIST: Michael Lane

WINEMAKING INFORMATION
Grenache was hand-picked and received via a belt elevator (rather than the normal screw hopper which macerates the skins), de-stemmed and then sorted via two sorting tables, resulting in tubs of perfectly whole berries. These tubs are then tipped into our open fermenters (to avoid macerating the skins), where the berries are cold-soaked for 5-6 days and undergo wild fermentation. A careful regime of plunging and drain and returns ensued before the wine was sent to older French barriques after about 12-14 days. The wine in barrel was kept on the yeast lees for approximately 9 months prior to blending. The wine received no fining, just filtration.

ALCOHOL: 14.5%

TA: 7.2 g/L pH: 3.27

PRODUCTION: 720 cases

WINEMAKER: Peter Fraser

Vintage Report

2013 was an early, low-yielding vintage which produced concentrated flavours, much like 2012. Our Grenache was hand-picked and received via a belt elevator (rather than the normal screw hopper which macerates the skins), de-stemmed and then sorted via two sorting tables, resulting in tubs of perfectly whole berries. These tubs are then tipped into our open fermenters (to avoid macerating the skins), where the berries are cold-soaked for 5-6 days and undergo wild fermentation. A careful regime of plunging and drain and returns ensued before the wine was sent to older French barriques after about 12-14 days. The wine in barrel was kept on the yeast lees for approximately 9 months prior to blending. The wine received no fining, just filtration.

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Soil Type

Weathered sands

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Tasting Notes

2006 Vintage

2010 Vintage

2011 Vintage

2012 Vintage

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