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Yangarra Estate's Old Vines Grenache

Yangarra Estate's Old Vines Grenache
Wine Specs
Vintage
2014
Varietal
Grenache
Region
South Australia
pH
3.41
Tannin
6.06 g/L
Alcohol %
14.5
James Halliday
95
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$34.95
 
SKU: 312595
Wine Specs
Vintage
2014
Varietal
Grenache
Region
South Australia
pH
3.41
Tannin
6.06 g/L
Alcohol %
14.5
James Halliday
95
Wine Profile
Tasting Notes
"This wine continues the evolution of the Old Vines style but with a little more finesse on one hand, and a little more boldness and authority on the other. The slightly bitter wild black cherry and the more polite pickled Morello are even more to the fore. Check those fine, drawn-out, tapering tannins with their savoury hits of bay leaf and juniper. All these aspects combined in such forensic proportion make it a wine that will grow, smooth and bloom if you can possibly put some away for five or ten years." - Peter Fraser, Winemaker
Vineyard Notes
Our Grenache bush vines were planted in 1946. The vase-shaped, dry-farmed old strugglers stand without wires or system of support. This ancient bush vine method spreads the fruit to be more evenly and allows greater natural airflow. Set low to the ground on the weathered remnants of a long-gone mountain range, the sandy site reflects heat during the day and releases it at night, like the fabled stones of Chateauneuf du Pape, and with the cool evening air that flows down from nearby Mount Lofty enhances physiological ripening to produce intense, bright flavours.
Winemaker Notes
Grenache was hand-picked and received via a belt elevator (rather than the normal screw hopper which macerates the skins), de-stemmed and then sorted via two sorting tables, resulting in tubs of perfectly whole berries. These tubs are then tipped into our open fermenters (to avoid macerating the skins), where the berries are cold-soaked for 5-6 days and undergo wild fermentation. A careful regime of plunging and drain and returns ensued before the wine was sent to older French barriques after about 12-14 days. The wine in barrel was kept on the yeast lees for approximately 12 months prior to blending. The wine received no fining, just filtration.
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