Wines - 2017 Second Take Grenache
Wine 2017 Second Take Grenache
Range Second Take
Varietal 100% Grenache
Region 100% Barossa Valley
Bottles Made 2930
Winemaker Michael Papps
- Clones? Unknown
- Year Planted? Ave age 115 years
- Organic/biodynamic? No
- Soil? Sandy loam over ironstone
- Direction/Aspect of vineyard? East/West
- Elevation? Between 180 – 340m
- Hand or machine picked? Hand
- whole bunch fermented? 64% Whole Bunch
- Sorting (if done) by hand or machine? Berry or bunch sorted? None
- Co-fermented or blended after fermentation? After
- Open, tank, roto or barrel fermented? Barrel and Open fermenter
- Wild or cultured yeast? Wild
- Total time on skins, including cold soak, fermentation add post fermentation maceration 20 days
- Basket or Bag Press? Basket
- Pressed direct to barrel or via tank? Tank
- Oak or Tank maturation? Oak
- Percentage of new oak, and country of origin of oak? 100% French Oak, 9% new
- Length of time in oak? 7 ½ months
- pH 3.48
- TA 6.50
- Alc 13.9%
- Tony Peters - Words from a Wine Glass
Those who know me will wonder if this is a rhetorical question, but here goes. Is it wrong to drink almost the entire bottle of wine on your own…in one night? Those same ones will answer, “depends on the wine.” I have understanding friends. I have to throw in here that it was for no reason other than it is a bloody good wine. Now, if you’re not familiar with whole bunch, don’t despair. It may not be obvious in this wine but you shouldn’t discount it when you see it next time on any bottle that takes your fancy. Same with “unfined and unfiltered”. Don’t be scared. This is that ‘wine friend’ you can trust to help get you past those characters. It definitely has the grenache personality. Red fruits shining with a little bit of sweet fruit hanging in there. For me blue fruits play a part but just so and, of course, spice has to poke its toes in. It all comes together very well and you’d be forgiven for thinking you’ll have to use your pin number for a couple bottles after using pay pass. That’s if you can find it in a bottle-O. I’ve been lucky enough to try the last three vintages of this wine and I reckon each one seems to want to try and out do the last. Almost like sibling rivalry. They can fight it out, I’ll happily be the referee.
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- 94 - Steve Leszcynski - Qwine
Wicked Grenache! This is an absolute treasure - not a drop was left. I couldn't help but keep going back to it. Boom!
Whole bunch is the go here - 64% no less. Wild fermented, 20 days on skins, eight months in old oak but for 9% new French, unfined and unfiltered.
Violets and blue fruits plus some redskin and boiled lolly aromas. Smooth and swarve, it oozes charisma. Flecks of savoury goodness, some earthiness and fine spices cuddle the raspberry and red fruit. Gorgeously medium bodied, it moves through the mouth with a street-smart swagger. Beautifully balanced, it lingers and pulls you closer. Rush to the front of the queue for this. Please do.
Drink now to five years.
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- 93 - Stuart Robinson - The Vinsomniac
Always hotly anticipated across the Vinsomniac tasting bench*, still remarkable value at $40 - a price it has held since the 2013s were first released (this marking the ranges 5th release by my shoddy maths).
Sees a fair whack of whole bunch (64%), not that you'd really know. It's all freshness and berry goodness leaping out of the glass. Yes there's a little bit of the savoury, sapid undertow that really - for me - provides for the scaffold for the wine to hang off.
The bunch is more evident on the palate for me; savoury intermingling with fruit, minerality and acidity. It's a wonderful unison of the elements coming together, the whole is greater than the individual parts: raspberry, sarsparilla, redcurrant against darker Asian spiced hints. Giving, generous, the spice lingering and haunting.
It truly is a wonderful thing.
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- 94 - Jane Faulkner - Wine Companion James Halliday 2019
A pale-mid ruby; way too easy to drink this, as it's on a lighter frame full of bright, juicy fruit, a hint of red licorice and confection. Crisp acidity keeps it lively. It's not complex, ready now and wouldn't last long during lunch.
Cellar to 2023