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Winemaker Notes
The different fruit parcels were fermented separately in small stainless steel static fermenters at the Genders winery. The components of the blend were aged separately in predominantly American oak barriques for nine months then blended and returned to barrel for a further two months prior to bottling.
The blend shows the different characters from the two vineyard parcels. It has an array of flavors from pepper and spice through to plums. The hazy oak is in the background to support the fruit flavors.
Keith was a vigneron until 1968 when he decided to build the first of the winery sheds and started making his own wine. It was the first of the "new" small wineries of the area. Keith continued making wine in his small sheds and decided to semi-retire during the mid 1980's. During this time the vineyard was replanted and the winemaking sheds leased to other winemakers.
Meanwhile, Keith's daughter, Diana, was following in her father's footsteps and had become a winemaker. She obtained her degree in wine science and had spent several years gaining experience at other wineries. It was at this time that Keith had decided that retirement was too boring and came back to work with Diana. The Genders have been producing stunning wines from McLaren Vale ever since.
A large, climatically diverse country producing just about every wine style imaginable, Australia is not just a source of blockbuster Shiraz or inexpensive wine with cute labels, though both can certainly be found here. Australia has a grand winemaking history and some of the oldest vines on the planet, along with a huge range of landscapes and climates; it is impossible to make generalizations about Australian wine. Most regions are concentrated in the south of the country with those inland experiencing warm, dry weather, and those in more coastal areas receiving humid and tropical, or maritime weather patterns. Australia has for several decades been at the forefront of winemaking technology and has widely adopted the use of screwcaps, even for some premium and ultra-premium bottles.
Shiraz is indeed Australia’s most celebrated and widely planted variety, typically producing bold, supple reds with sweet, jammy fruit and performing best in the Barossa and Hunter Valleys. Cabernet Sauvignon is often blended with Shiraz, and also shines on its own particularly in Coonawarra and Margaret River. Grenache and Mourvèdre (often locally referred to as Mataro) are also popular, both on their own and alongside Shiraz in Rhône blends. Chardonnay is common throughout the country and made in a wide range of styles. Sauvignon Blanc has recently surged in popularity to compete with New Zealand’s distinctive version, and Semillon is often utilized as its blending partner, or in the Hunter Valley, on its own to make complex, age-worthy whites. Riesling thrives in the cool-climate Clare and Eden Valleys. Sticky-sweet fortified wine Rutherglen Muscat is a beloved regional specialty of Victoria. Thanks to the country’s relatively agreeable climate throughout and the openness of its people, experimentation is common and ongoing, and there are a vast array of intriguing varieties to be found.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.