Yelland & Papps Barossa Valley

Our Wines - 2016 Second Take Grenache

Second Take

The Wine

Will 2016 be the year of Grenache? We’d like to think so. For starters, its pure drinkability is hard to match. It shows great transparency of site, clearly transmitting the nuances of vineyard into the glass. And we in the Barossa are truly lucky to have some seriously old Grenache vines still in the ground, giving us access to an incredible resource of A+ fruit.

As always, wild yeast and time on skins before basket pressing to a mix of new and old, French Oak barrels for 8 months before bottling without fining or filtration. This year, the whole bunch component in the wine is 61%, no doubt adding increased clarity and lift to the wine.

Medium cherry red in the glass with pure, juicy, fruit aromas of plum, raspberry and redcurrant leaping from the glass. The ripe fruit is underscored by hints of Asian spice, cranberry, gingerbread, watermelon, red licorice, purple flower top-notes and some very gentle cashewy oak residing further in the distance. In the mouth, it has more in common with a Pinot Noir than a beefy Barossa red.

There’s space and a sense of airiness as the pure rip flits around the palate leaving a trail of spice. Again, red fruits dominate — plum, cherry, redcurrant and raspberry with a blast of cranberry picking up the pace. It shows abundant spice hints along with ginger cake, red licorice and floral high-tones peeking through. The finish lingers nicely leaving a spice-studded trail and beautiful fruit detail and as a wine that stays true to its Barossan roots, varietal characteristics and downright dangerous drinkability, we are kind of chuffed with our 2016 Second Take Grenache release.

The Winemaking

Wild ferment and receiving an average of 17 days on skins. Minimal pump overs to retain the softness and finesse of this thin skinned grape variety.
Then gently basket pressed to French Oak Puncheons and Hogs Heads for 8 1/2 months prior to bottling unfiltered.

Bottled 10th January 2017
3100  bottles produced
pH – 3.52
TA – 6.20
Alc – 14.3%
Vegan Friendly

RRP - $40
Winemaker : Michael Papps