Craneford Basket Pressed Grenache 2004
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Winemaker Notes
In mid 2006, Carol Riebke was appointed as winemaker with John Glaetzer overseeing. John is a winner of four Jimmy Watson Trophy's during his extensive career as chief red wine maker at Wolf Blass Wines. As a team, Carol and John ensure that premium quality wine making remains the focus at Craneford Wines.
Fruit parcels from our growers are independently processed during the winemaking process. This maintains the unique character of each vineyard. Final blends are made only after the wines have been individually tasted and analysed to ensure that they show classic Barossa Valley flavours as well as being complex and well balanced. Craneford’s aim is to continually produce the highest quality wine from the best Barossa Valley fruit available.
Grenache thrives in any warm, Mediterranean climate where ample sunlight allows its clusters to achieve full phenolic ripeness. While Grenache's birthplace is Spain (there called Garnacha), today it is more recognized as the key player in the red blends of the Southern Rhône, namely Châteauneuf-du-Pape, Côtes du Rhône and its villages. Somm Secret—The Italian island of Sardinia produces bold, rustic, single varietal Grenache (there called Cannonau). California, Washington and Australia have achieved found success with Grenache, both flying solo and in blends.
Historically and presently the most important wine-producing region of Australia, the Barossa Valley is set in the Barossa zone of South Australia, where more than half of the country’s wine is made. Because the climate is very hot and dry, vineyard managers work diligently to ensure grapes reach the perfect levels of phenolic ripeness.
The intense heat is ideal for plush, bold reds, particularly Shiraz on its own or Rhône Blends. Often Shiraz and Cabernet partner up for plump and powerful reds.
While much less prevalent, light-skinned varieties such as Riesling, Viognier or Semillon produce vibrant Barossa Valley whites.
Most of Australia’s largest wine producers are based here and Shiraz plantings date back as far as the 1850s or before. Many of them are dry farmed and bush trained, still offering less than one ton per acre of inky, intense, purple juice.