Winemaker Notes
From a sandy vineyard planted in 1950, with a very small percentage of Mataro (Mourvedre) planted in 1880 (that’s not a typo). Grapes are handpicked in mid-March and then wild fermented. The wine is aged for a brief six months in 6+ year French oak hogsheads. No fining, no filtration.
Professional Ratings
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James Suckling
Aromas of crushed red cherries, rose stem and wet stone. Medium- to full-bodied with juicy, fresh red fruit and silky tannins. A bit crunchy as well, with bright acidity through the finish. Drink now. Screw cap.
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Wine Spectator
Ventures into notes of cola and sarsaparilla, which are a lovely complement to the sleek core of framboise, kirsch and maraschino cherry, with dried apricot and baking spices lingering on the finish. Drink now.
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.
The Barossa Zone encompasses the Barossa Valley and Eden Valley. Some of the oldest vines in Australia can be found here.
Barossa Valley of course is the most important and famous wine growing region in all of Australia where 140+ year-old, dry-farmed Shiraz vines still produce inky, purple and dense juice for some of Australia's best wines.
In the cooler, wetter Eden Valley sub-region, the Hill of Grace vineyard is home to famous Shiraz vines from the 1800s but the region produces also some of Australia’s very best and age-worthy Rieslings.