Wines - 2015 Second Take Grenache
We are loving our 2015 vintage wines, the great weather god Huey was extremely kind to us and you’ll find a bevy of delicious wines from all corners of the Barossa, especially the ones made from Grenache. We like to think of Grenache as Barossan Pinot Noir, lighter in body, plenty of detail and spicy complexity, some meaty facets and lovely savoury lines, it’s just great drinking and certainly versatile when it comes to matching all sorts of dishes at the dinner table. Our 2015 model sees a wild ferment, 31% whole bunches and 21 days on skins before heading into 100% old, seasoned French oak barrels for eight months ageing. It then heads to bottle unfiltered and un-fined, ready for immediate consumption or careful cellaring over the medium-term.
Light cherry red in colour with enticing aromas of spiced plum, redcurrant, and red apple with higher tones of raspberry and crunchy cranberry flowing forth into the nostrils. There’s hints of soft spice, gingerbread, apple turnover, red licorice, roasted cashew and gentle, paired-back French oak nuances lying further in the background.
In the mouth it sits at the lighter end of the medium-bodied spectrum; savoury, sinewy and focused with a velvety flow across the palate. Again the primary fruit flavours from the nose transpose themselves onto the palate — juicy plum, raspberry, cranberry and red apple, perhaps a little mulberry is noticeable lifting the fruit profile on the palate. Hints of Asian spice, red licorice, ginger cake, hoi sin, grilled nuts, Peking duck and subtle nutty French oak add to the wines complexity. There’s flow and palate presence galore as the wine sways across the palate, sinewy yet smooth with a curtain of densely packed, fine ripe sandy tannins gently providing structure as the wine trails off leaving hints of spiced plum, ginger and roasting meats.
With an average of 31% whole bunches, this wine was naturally fermented in open fermenters and barrels for an average of 21 days on skins. Basket pressed and racked to 100% French Oak (old new) for 8 months prior to bottling unfined and unfiltered.
pH – 3.42
TA – 6.50 g/L
Alc – 13.9 %
2900 bottles produced
RRP - $40
Winemaker : Michael Papps
The grapes were dry grown in the sub region of Light Pass in heavy red loam. Vines were planted in the early 1950s and 1970s.
Cropped at just over 1.5 tonnes per acre, the vineyard was hand-picked on 27th March when optimum flavours and balance were achieved in the grape.
- 93 points - Gary Walsh - The Wine Front
- Very Good + - Steve Leszczynski - QWine
'This is why you want to drink Grenache. Boom town right here!'
- Regan Drew - Vinonotebook
31% Whole bunch ferment. 21 days on skins. 100% old French oak. Crushed raspberries and red currants, spearmint and a pleasant lipstick. Juicy and playful. The whole bunch ferment fortifies the body whilst acidity keeps it sharp. Tannins are furry and almost an afterthought. Another drinkable example that sits firmly in the groove.
- 93 - Stuart Robinson - The Vinsomniac
Grenache, Grenache, Grenache - let me count the ways I love you. When Grenache is made this well, it's a no brainer. Buy some. Now.
Read more on thevinsomniac.com
- 93 points - Mike Bennie - WBM
Yelland and Papps just ace Grenache.
It's wildly fragrant, pretty with Turkish Delight, watermelon and raspberry jam fruitness, though shows a sniff of savoury spice, which double back in the palate to lend some balance. This slides so well through the mouth, finishing with comely warmth of fruit and spice. Great Stuff