Wines - 2012 Second Take Grenache
Deep red/purple in the glass the 2011 Yelland & Papps Second Take Whole Bunch Grenache practically jumps out of the glass with vibrant aromas of macerated plums, wild cherry, raspberry, blueberry and just a splash of cranberry lifting the fruit aromas beautifully. Hints of kirsch, fruit cake, orange zest, red licorice, gingerbread, dark chocolate , a waft of frangipani and mocha combine in a complex nose that instantly draw you into the glass and have you salivating for a sip.
At the lighter end of medium-bodied, the initial fruit attack leaves the palate awash with flavours of cranberry, raspberry, red plum an crunchy blueberries that show a supple, velvety presence as the wine flows through to the mid-palate. Hints of ginger-cake, citrus rind, crème de cassis, fruit cake spice, sichuan pepper, purple flowers, mocha and earth come into play giving the wine a complex sheen. There is a energetic, nervy seam of bright, minerally acidity providing great drive across its length which shows ripe, powdery tannins and a savoury twang to the lingering finish.
Have thrown the traditional Australian wine making book out the winery door to practice more old world techniques. New world wine in an old world way….
Crushed 27/03/12, 20% whole bunch, 14 days on skins, put to barrel 10/05/12 for eight months, out of barrel 14/01/13,
17% New French Oak, 83 % Old American Oak in bottle 16/01/13
14 % alc
1530 bottles made
The grapes were dry grown on the out skirts of Greenock, home of some of the most extraordinary grapes. Vines were planted in the early 1960’s in loamy topsoil over soft red clay.
Cropped at 2.2 tonnes per acre, the vineyard was hand picked on 26th March when optimum flavours and balance were achieved in the grape.
- 92+ - Gary Walsh - Wine Front
- 93+ - Philip White - In Daily / Drinkster
PRICKLY, bright and wild, here goes Grenache in a feral left-turn that throws the hairy
gauntlet at the McLaren Vale proficianados and it serves vividly to show how much
edgy natural flavour and perfume is removed from our grasp by the mindless industrial
repetition of Adelaide University winemaking dogma. The acid here’s not quite as
oxalic as the Roussanne, but it’s out in that direction. It reminds me much of some of
the early Pinots of Bass Phillip with that acid structure and faint cloud of tannin floating
above, like in the very best alpine Nebbiolo. Below that nebbia is the welling essence of
Marello cherry, with its tantalising bittersweet seesaw of flavour, so while it’s one step
closer to the Equator than sharp-end Pinot, this wine pushes my belief that the best
Grenache from the South Mount Lofty Ranges, which include McLaren Vale and the
Barossa, will always be made with Burgundy locked in mind. Not Adelaide University.
- 93 Very Good - Jeremy Pringle - Wine Will Eat Itself
- Steve Leszczynski - Q Wine
- 92 - Very Good - Stuart Robinson - The Vinsomniac
- 94 - James Halliday - James Halliday Wine Companion 2014
- Bronze - panel - Barossa Wine Show