Wines - 2016 Second Take Grenache
Will 2016 be the year of Grenache? We’d like to think so. For starters, its pure drinkability is hard to match. It shows great transparency of site, clearly transmitting the nuances of vineyard into the glass. And we in the Barossa are truly lucky to have some seriously old Grenache vines still in the ground, giving us access to an incredible resource of A+ fruit.
As always, wild yeast and time on skins before basket pressing to a mix of new and old, French Oak barrels for 8 months before bottling without fining or filtration. This year, the whole bunch component in the wine is 61%, no doubt adding increased clarity and lift to the wine.
Medium cherry red in the glass with pure, juicy, fruit aromas of plum, raspberry and redcurrant leaping from the glass. The ripe fruit is underscored by hints of Asian spice, cranberry, gingerbread, watermelon, red licorice, purple flower top-notes and some very gentle cashewy oak residing further in the distance. In the mouth, it has more in common with a Pinot Noir than a beefy Barossa red.
There’s space and a sense of airiness as the pure rip flits around the palate leaving a trail of spice. Again, red fruits dominate — plum, cherry, redcurrant and raspberry with a blast of cranberry picking up the pace. It shows abundant spice hints along with ginger cake, red licorice and floral high-tones peeking through. The finish lingers nicely leaving a spice-studded trail and beautiful fruit detail and as a wine that stays true to its Barossan roots, varietal characteristics and downright dangerous drinkability, we are kind of chuffed with our 2016 Second Take Grenache release.
Wild ferment and receiving an average of 17 days on skins. Minimal pump overs to retain the softness and finesse of this thin skinned grape variety.
Then gently basket pressed to French Oak Puncheons and Hogs Heads for 8 1/2 months prior to bottling unfiltered.
Bottled 10th January 2017
3100 bottles produced
pH – 3.52
TA – 6.20
Alc – 14.3%
RRP - $40
Winemaker : Michael Papps
A blend of two extroadinary vineyards, one 50 year old vineyard situated on the valley floor and sitting on sandy loam and running east/west and the other also running east/west on the valley floor but on a richer red loam and 10 years older.
- 95/100 - Steve Leszcynski - Q Wine
If you need clarification for why I love Grenache so much, track this down. What a cracker!
Michael Papps has weaved his magic here. 61% whole bunch, wild fermented, 17 days on skins, 26% new oak, unfined and unfiltered and all that jazz.
Some sweet fruit love, it's plush sending you to your knees. Pretty and vibrant, there's an electrifying personality here. Nimble on its feet, bright red fruits run riot. The bunches play the savoury hand without overstaying their welcome. Fine spice rides it home with a funky textured beat.
Grenache with personality and funk - more please!
Drink now to five years.
Read more on qwinereviews.com
- Tony Peters - Words from a Wine Glass
Without a doubt the most obvious word to use when looking, smelling, tasting and drinking this wine is FRESH!!!
Everything about this wine just screams vibrancy, youthfulness and attractiveness.
Unmistakable red fruits. Cranberries, raspberries and sweet/sour cherries. You would not be criticised for thinking it was a pinot noir (I was tempted to preempt pinot noir with ‘Tassie’ but that would show my bias).
There is a lovely lightness when you taste it but still plenty of those red fruit flavours hitting the spot, not selling itself short of body thanks to a nice mid palate plumminess and some late spice adding a terrific third dimension. Thankfully, oak doesn’t bother any of those elements. I mean that in a good way because the delicious fruit, spice and pure freshness of this wine simply doesn’t need that distraction. I really enjoyed this wine and so would you.
Read more on wordsfromawineglass.com
- 5 stars - Tony Love - TASTE The Advertiser
There's nothing more to say but grenache purity and prettiness rule here, again that impression of blood lip and salt air, a waft pf herb gardens and native bushland abounding to start before you taste a glorious example of contemporary winemaking, superbly crafted to soak up 61 percent of wholebunch and a quarter new oak maturation - the fruit must be amazing. You could drink this forever.
- Winsor Dobbin - Winsor's Choice
What's old is new again.Yelland and Papps' Second Take label is designed for wines that reflect Old World winemaking techniques rather than those of modern Australia, where cleanliness is next to Godliness. That means a bit of funk; a few rough edges; a bit of individuality. This is made from old vine grenache, a proven performer in the Barossa, with 61% whole bunch, 17 days on skins and wild barrel fermentation. The end result is fresh and youthful with bright red fruits to the fore. Unfiltered, unfined and vegan-friendly, this is a little bit punk, but more The Clash than the Sex Pistols. Not to everyone's taste, but well worth trying.
Read more on winsorschoice.blogspot.com.au
- 95 - James Halliday - Australian Wine Companion
The colour is clear, full crimson, the bouquet of plums and cherries, and the palate is fresh, not hot.
Read more on yellandandpapps.com
- 93 - Stuart Robinson - The Vinsomniac
Aromatic intensity. Soft, plush, velvety.
Read more on thevinsomniac.com
- Barossa Wine Show 2017
- Marananga Wine Show 2017
- 93 - Mike Bennie - WBM
Charisma and interest in spades. Has a walnut husk savouriness over sweet forest-berry fruits, whiff of rose petal, dusting of white pepper. That palate has a good slosh of sweet fruit but finds fine, powdery tannins to keep the wine in check. Like this very much.
- 89 - James Halliday - James Halliday Grenache Challenge 2017