Wines - 2014 Second Take Grenache
For your drinking pleasure we present our latest Second Take Grenache from the snappy 2014 vintage in the Barossa Valley. 48% whole bunches, wild ferment, 26 days on skins and aged for seven months in French oak (34% new) it is bottled un-fined and un-filtered, it provides fragrant, savoury drinking and reinforces why we love the variety so much. Mid cherry/red in the glass with lifted aromas of spiced cherry and plum fruits with higher tones of raspberry and a crunchy splash of cranberry. Hints of exotic spice, cherry clafoutis, lavender, jasmine, gingerbread and red licorice add complexity along with a wash of light, seasoned oak.
In the mouth, the wine is light on its feet with an airy, spacious presence on the palate. Again, perfumed, delicate cherry, plum and summer berry fruits make an initial impression with a gentle sheen of raspberry and cranberry providing some lift. It is a wine that sits at the lighter end of medium-bodied with the mid-palate displaying hints of Asian spice, ginger-cake, purple flowers, licorice, cherry danish and light, earthy tones. There is a distinct savoury lean on the finish — awash with red berry fruits and spice with the gentle tug of ripe chalky tannin and energetic, stony acidity providing plenty of structure and shape. We aren’t all that keen on the term “food-friendly” but this is a wine that will comfortably sit at your dinner table, ably matching many lighter dishes. Equally delicious on its own with a smashability rating of 9.8. If the mercury soars, don’t be afraid to give the wine a chill down in the fridge for 30 minutes or so also …. Just the ticket on those hot days when your thirst needs quenching.
Crushed on 27/03*/14
48% whole bunch
With an average of 48% whole bunches, this wine was naturally fermented in open fermenters and barrels for an average of 26 days on skins. Basket pressed and racked to 100% French Oak (34% new) for 7 months prior to bottling unfined and unfiltered.
26 days on skins
into barrel on 24/04/14 for 7 months
out of barrel 28/11/14
100% french oak / 34% New
unfiltered / unfined
in bottle on 03/12/14
pH 3.42 TA 6.50
13.4 % alc
2900 bottles made
Winemaker : Michael Papps
The grapes were dry grown in the sub region of Light Pass in heavy red loam. Vines were planted in the early 1950s and 1970s.
Cropped at just over 1 tonne per acre, the vineyard was hand picked on 10th March when optimum flavours and balance were achieved in the grape.
- Very Good - Steve Leszczynski - QWine Blog
Get the funk outta here! This stinks so good. Sure it might not be everyone's cup of tea but take the blinkers off and have a crack.
Hands off, gloves off, this is all about expression without intervention. Whole bunches (48%), wild yeast fermentation, twenty-six days on skins, French oak (34% new) for seven months, unfined nor filtered.
- 94 - Stuart Robinson - The Vinsomniac
- 95 - James Halliday - 2016 Wine Companion
52 % whole bunches 48 % crushed, wild yeast fermented, 28 days on skins, matured for 7 months in French oak (34% new), Light, bright, clear crimson; a super-fresh, vibrant and juicy red cherry, raspberry and almost citrussy, light to medium-bodied palate. This is unalloyed hedonism - there are no secret messages hidden within, just a single 'have me tonight' invitation. To 2024
- Bronze - 2015 Barossa Wine Show