Growning Grenache can be difficult to get right. A high tendency to overcrop and a low vigour habit can spell disaster in the vineyard if not managed accordingly. This vineyard is found at the northern end of the region and is located on the band of quite unique and famed Cambrian soil. The variety also benefits from some warm to hot days during the ripening season which Heathcote is well known for.
The grapes were harvested on 4th April 2019 when tannin had matured and flavour was still in a bright, primary fruit spectrum.
Two fermentation techniques were used; both batches were traditionally destemmed but time on skins was the major difference. One batch spent 3 weeks on skins, whereas the other had extended maceration of 124 days prior to pressing. Resulting in a silky mouth feel and higher complexity.
Both batches were fermented naturally with daily pumpovers. The wine was blended and bottled in November 2018 and did not receive any fining or filtration.
The appearance is a pale ruby.
Lifted white pepper and red candied fruit tones are apparent on the nose. There are also floral tones of rose hip oil, wild fennel, pencil shaving
and vanilla bean. Macerated strawberry completes what is a complex bouquet. The palate is soft and mouth coating with macerated strawberry, candied raspberry, caramel and blueberry. Floral notes are also present. The finish shows sarsaparilla-like flavour and it is long and silky.
A wine which will reward patience and can be expected to evolve with interest over the next 5 – 7 years from vintage.
Serve slightly chilled in warmer climates. This wine can be enjoyed with Moroccan spiced slow cooked lamb shoulder on a bed of couscous. A vegan friendly food match would be nut roast with veggies cooked with olive oil and sprigs of rosemary.
The grapes were harvested on 4th April 2019 when tannin had matured and flavour was still in a bright, primary fruit spectrum.
Two fermentation techniques were used; both batches were traditionally destemmed but time on skins was the major difference. One batch spent 3 weeks on skins, whereas the other had extended maceration of 124 days prior to pressing. Resulting in a silky mouth feel and higher complexity.
Both batches were fermented naturally with daily pumpovers. The wine was blended and bottled in November 2018 and did not receive any fining or filtration.
The appearance is a pale ruby.
Lifted white pepper and red candied fruit tones are apparent on the nose. There are also floral tones of rose hip oil, wild fennel, pencil shaving
and vanilla bean. Macerated strawberry completes what is a complex bouquet. The palate is soft and mouth coating with macerated strawberry, candied raspberry, caramel and blueberry. Floral notes are also present. The finish shows sarsaparilla-like flavour and it is long and silky.
A wine which will reward patience and can be expected to evolve with interest over the next 5 – 7 years from vintage.
Serve slightly chilled in warmer climates. This wine can be enjoyed with Moroccan spiced slow cooked lamb shoulder on a bed of couscous. A vegan friendly food match would be nut roast with veggies cooked with olive oil and sprigs of rosemary.