Grenache (77%) from the Lacey vineyard in the Tatachilla sub region of southern McLaren Vale. Bush vines planted on their own roots from cuttings taken from old Barossa Grenache. Deep alluvial sand over a clay base, unirrigated. Shiraz (13%) from the same vineyard, but higher up on the hill with sandy loam over limestone base scattered with ironstone fragments, 1654 clone on its own roots. Nero (10%) from the Petrucci vineyard east of the McLaren Vale township in an ancient riverbed.
Grenache was handpicked, destemmed only, open fermented with 15% whole bunches. Cultured yeast, 14-day ferment, pressed to seasoned Puncheons.
Shiraz was machine harvested with a Selectiv® harvester and transferred directly to an open fermenter without destemming/crushing or pumping. Cultured yeast, 14-day ferment, pressed to seasoned oak.
Nero was hand harvested at 14 baume to capture bright fruit and a softer tannin spectrum.
14.5% Alc/Vol
“The paler colour suggests grenache is in the majority. So too do the lifted red cranberry, cherry and wild raspberry notes. The other varieties speak more on the palate, with a sarsaparilla/amaro twist in counterpoint to the fleshy, dark-fruited mid-palate. There’s a pleasing tang to the finish, with bitter herbs, sour cherry, marzipan and a zesty compact between fine tannin and peppy acidity.”
Grenache (77%) from the Lacey vineyard in the Tatachilla sub region of southern McLaren Vale. Bush vines planted on their own roots from cuttings taken from old Barossa Grenache. Deep alluvial sand over a clay base, unirrigated. Shiraz (13%) from the same vineyard, but higher up on the hill with sandy loam over limestone base scattered with ironstone fragments, 1654 clone on its own roots. Nero (10%) from the Petrucci vineyard east of the McLaren Vale township in an ancient riverbed.
Grenache was handpicked, destemmed only, open fermented with 15% whole bunches. Cultured yeast, 14-day ferment, pressed to seasoned Puncheons.
Shiraz was machine harvested with a Selectiv® harvester and transferred directly to an open fermenter without destemming/crushing or pumping. Cultured yeast, 14-day ferment, pressed to seasoned oak.
Nero was hand harvested at 14 baume to capture bright fruit and a softer tannin spectrum.
14.5% Alc/Vol
“The paler colour suggests grenache is in the majority. So too do the lifted red cranberry, cherry and wild raspberry notes. The other varieties speak more on the palate, with a sarsaparilla/amaro twist in counterpoint to the fleshy, dark-fruited mid-palate. There’s a pleasing tang to the finish, with bitter herbs, sour cherry, marzipan and a zesty compact between fine tannin and peppy acidity.”
