Some years ago, chief winemaker, Chester Osborn, sought out additional premium Grenache fruit from McLaren Vale to meet the high demand for d'Arenberg's Grenache-based wines. Amongst others, a particular vineyard planted thirty years ago with Grenache appeared promising, and was the inspiration in the naming of this wine.
Last used for grape production two decades ago, the vineyard fell into neglect and was utilized as a horse paddock. Horses had trampled on the vines making them unproductive. Vine pruning occurred sporadically when the horses snacked on them. Long bracken ferns and native grasses up to a meter high entwined with, and hid the vines. The vines themselves resembled Medusa's hair - wild, thick, struggling and gnarled. Taming and rejuvenation of the vineyard occurred over several years with weeding, reposting, trellising and pruning undertaken. The exceptionally low yielding Grenache was hand-picked late in vintage.
The palate starts with a huge Wam! of flavor. Thick, ripe mulberries, blackberries and blueberries progress into a rich, gutsy, licorice and bitumen palate, followed by masses of powerful, youthful, gritty fruit tannins, layered with tones of flowery, cranberry and dark fruit flavors, and a youthful acidity.
This is a wine of intense concentration. With time, the tannins will somewhat soften and integrate as the fruit flavors open. Enjoy with grilled chicken or lamb. Drink now or cellar for 5-7 years.
One of the undisputed kings of Australian Shiraz and Rhone varietals, d'Arenberg has managed to turn individuality into an art form by doing a whole lot of little things differently. The original vineyards were established by Joseph Osborn in 1912 in the McLaren Vale region of South Australia. A century on, the estate has grown to 345 acres, and the mantle now rests with fourth-generation winemaker, Chester Osborn. By maintaining a focus on traditional winemaking and nurturing their old-vine material, the Osborn clan has successfully established themselves as one of the country's leading producers of concentrated wines that are full of character.
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McLaren Vale is home to the oldest Australian vineyard, with grapes planted in 1838. It's a coastal area with the Indian Ocean bordering the west, which contributes a cooling factor that prevents the grapes from getting too hot. In all, the climate is a perfect one for the vines.
In McLaren Vale, there are vines as far as the eye can see. As in other parts of Australia, Shiraz and Grenache are the most-planted grapes of the region. While red rules, whites are able to hold their own here too. With the warm yet reasonable Mediterranean climate, white grapes like Chardonnay, Semillon and even some Sauvignon Blanc grow well. The wines are round and smooth and the producers in the region are excellent.
Like the United States, which is about the same size, Australia's winemaking regions are huddled into one or two pockets of the country. The state of South Australia, which produces about 60% of the country's wine, also has the most wineries and sub-regions, including McLaren Vale, Clare Valley, Coonawarra and Barossa Valley. New South Wales is home to the Hunter Valley, while the smaller, southern state of
Victoria is best known for theYarra Valley. Head way west to the very large state of Western Australia and you'll find the tiny region of Margaret River at the southern tip.
Most wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Crisp
Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.