In 2019 we co-blended two parcels of grenache, one from the van Dulken vineyard, in Armagh, the second, from a number of carefully selected rows from Churinga, in the Watervale sub region.

Both were hand harvested on 27 February. Armagh in the cool morning and Churinga in the late morning.  A total of 1.5 tonnes was harvested.  The two parcels were fermented separately in open top vats that afternoon.  Both ferments comprises 50% whole bunch.

The drought conditions experienced in the 2019 season has resulted in a wine of intense flavour and colour.

Harvest: 27 February  (hand picked)
Average bunch weight: 105 grams
Baumé: 13.5^o
pH: 3.64
T/a: 5.18
Bottled: July 2020
Alcohol: 13.4% v/v
Cellar: Until 2030
Goes with: Goes with: lamb, venison, chicken, pork and vegetarian dishes.

The Bourke & Travers Grenache comes from 48-year-old dry grown bush vines on Schuller Road, in the high sands of Blewitt Springs in McLaren Vale.  The block is farmed using lutte raisonnée (supervised control, or near-organic) methods with no systemic herbicides and minimal interventions.  We hand harvested a small 1.1 tonne parcel on 31 March and fermented it in a small open top vat with 40% whole bunch.  The wine went through its secondary fermentation in old French hogsheads and was held on oak for eight months.

This is a particularly delicious addition.  A textural and vibrant young wine, picked early in a late season.

Harvest: 31 March (hand picked)
Average bunch weight: 85.6 grams
Baumé: 13.5^o
pH: 3.64
T/a: 5.18
Bottled: 23 February 2018.
Alcohol: 13.6% v/v
Cellar: Until 2030 when cellared well
Goes with: Goes with: lamb, venison, chicken, pork and vegetarian dishes.