Good winter rains accumulated an ample reservoir of water, setting the vines up with the best possible start to the budding process. A relatively cold winter pressured the vines into dormancy, creating a spirited revival in spring, and a very hot summer leading up to the harvest stressed the vines into producing smaller berries and enhanced the colour in the skins, resulting in wine with deep, dark colours and intense, concentrated aromas.
A bright, exuberant wine with light violet hues. The nose shows ample fruit with freshly picked blackberries and raspberries evident as well as cassis and subtle floral notes.The palate is soft, lean and refined, showing dark fruit, chocolate, Black Forest cake and hints of cloves. Powdery, well integrated tannins give a balanced, round and seductive finish.
The Grenache Noir vineyard was planted in 2002. It is a south west facing, high altitude, dry land vineyard. The hot, dry conditions have resulted in hardy and resilient bush vines that produce low yields of outstanding fruit.
100% Grenache Noir, the fruit was picked by hand into small crates at 23˚Balling. The grapes were chilled to 7˚C and then gently destemmed. They were cold soaked for 48 hours before starting the fermentation process and two punch downs were done daily. The wine finished fermentation on the skins and was pressed when dry. A large portion of the wine was aged un-oaked to retain fresh, fruity aromas and the rest was aged in 225l French barrels. Both were aged for 14 months.
An ideal accompaniment to cured or cold-smoked red meat, marinated Mediterranean vegetables or roasted wild mushrooms. Very good with earthy food spices especially paprika, cloves and cumin.