Craneford Grenache 2002
95 year old bush vines - dry grown.
"The deep ruby/purple-colored 2002 Grenache (from 97-year old vines) boasts a terrific perfume of exotic spices interwoven with hints of Chinese black tea, raspberries, and kirsch liqueur. Dense and full-bodied with great fruit purity as well as a blockbuster finish, it will drink well for 5-6 years."
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.
Historically and presently the most important wine-producing region of Australia, the Barossa Valley is set in 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 featuring Shiraz, Grenache, and Mourvèdre. 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.
Enjoying great glory across a variety of appellations, Grenache thrives in any warm, Mediterranean climate where ample sunlight allows its clusters to achieve full phenolic ripeness. While it can make a charmingly complex single varietal wine, it also lends well to blending. Grenache plays an important role in the blends of Spain's Priorat and in the Southern Rhône, namely Châteauneuf-du-Pape, Côtes du Rhône and its Villages. The Italian island of Sardinia produces bold, rustic Grenache (there called Cannonau) whereas in California and Australia, Grenache has achieved popularity both flying solo and in blends.
Tasting Notes for Grenache
Grenache is a dry, red wine that is typically full-bodied and interestingly light in both color and tannins. Grenache produces wines that are loaded with strawberry, cherry blackberry, purple plum and in the richest examples, even cocoa, black tea or licorice.
Perfect Food Pairings for Grenache
Despite its bold flavors, Grenache has very mild-mannered tannins, which makes it eminently quaffable on its own, yet easy to match with food. Grenache is the ultimate barbecue red, pairing happily with lamb chops, pork loin or tri-tip. Grenache’s low tannin level ensures that it will not easily be fazed by a bit of spice.
Sommelier Secrets for Grenache
Sardinia is often revered for its association with a long and healthy life. Residents of the Italian island often live well into their 90s and beyond, crediting this to their antioxidant-rich red wines, like Cannonau, along with their healthy Mediterranean diet and low stress lifestyle.