Grenache-Shiraz

The Grenache-Shiraz wine was first made in 2019 and is drawn exclusively from Block 41 on Spring Gully Road and our grower, Troy van Dulken’s vineyard in Armagh.  A Rhone-style blend, we use more than 50% grenache than shiraz, to drive a red fruit-driven wine with plum, blackberries and soft chocolate flavours.  The fruit is always hand picked, handmade in small one-tonne fermenters.  Where vintage weather allows, we prefer to blend the wine after pressing as it goes to barrel.

Tasting notes:

2021 Grenache-Shiraz

Due for release spring 2021.

Harvest: 17 February (shiraz) and 6 March (grenache)
Average bunch weight: 45 grams and 98 grams respectively
Baumé:14.0o and 13.35o
pH: 3.47 (grenache)
T/a: 9.7
Bottled: July 2020
Alcohol: 13.8% v/v
Cellar: Until 2034 when cellared well.
Goes with: mature cheese, robust proteins and well dressed salads.

2020 Grenache-Shiraz

The 2018 season produced our best quality shiraz ever.

The season was characterised by both a wet winter (2017) and a dry spring.  This resulted in a well balanced crop of outstanding quality.  Just 20mm of rain fell in January and February, in the lead up to harvest, and with supplementary irrigation this ensured ideal ripening conditions.

Eight parcels of fruit were hand harvested on 25 February and kept separate for five individual ferments, using wild yeast from the vineyards. The wine was kept on skins for 28 days and then matured in all French and predominantly old oak (one new puncheon was introduced to the inventory).  The wine was aged for 10 months.

The wine was racked twice prior to bottling in July 2019 but was neither fined nor filtered.  Suitable for vegans.

Due for release spring 2020.

Harvest: 25 February (hand picked)
Average bunch weight: 75.27 grams
Baumé: 13.1o
pH: 3.64
T/a: 6.7
Bottled: 18 July 2019
Alcohol: 13.8% v/v
Cellar: Until 2040, when kept well
Goes with: lean red meat, lightly spiced dishes, medium to strong cheese.

2019 Grenache-Shiraz

The 2017 Clare Valley vintage was characterised by a very wet spring.  Some 198mm fell in September alone, four times the monthly average.  As a result of this excess moisture, average bunch weights (but not bunch numbers) were 114.2 grams, almost 30% higher than normal.  The result is a more opulent style than usual.

Four parcels of fruit were hand harvested on the morning of 22 March in mild 23C conditions at 13.8 Baumé.  The fruit was vinified in open top vats with natural yeasts from the vineyard.  We adjusted for the larger berries by using 30% whole bunch and leaving the ferment on skins for 28 days.  The wine was then matured in 100% French oak, predominantly old barriques and puncheons, but with some new oak, for 10 months.  The wine was racked twice prior to bottling but neither fined nor filtered.

Harvest: 22 March (hand picked)
Average bunch weight: 114.2 grams
Baumé: 13.8o
pH: 3.54
T/a: 6.16
Bottled: 9 April 2018.
Alcohol: 13.9% v/v
Cellar: Until 2038 when cellared well
Goes with: beef, chicken, lamb and veal mild and full flavoured cheeses.