Like their first wine this is 100% Grenache. The big difference is the extra dimensions of depth and texture they have built into the wine. More recognisably Grenache but certainly not old school Aussie Grenache. Be prepared to sit down and give this wine time to evolve and change over time. Drink with kangaroo fillets. Good to drink now until 2025 or longer.
Second wine was picked on the same day from the same vineyard as First wine in 2015. It had about 50-60% whole bunches in the ferment and was aged for 9-12 months in puncheons. All the differences you see between the two wines are winemaker influenced.
Yep another awesome label from Craig Isbel. Craig is famous for being head winemaker at Torbreck and launching Izway wines. This is from a Seppeltsfield vineyard planted in the 50’s and grown organically by Nick Radford. Made as small batch ferments with wild yeast, low sulphur and no other additions. They are not your average Barossa wine in the greatest possible way.
Barossa Valley – One of the major wine regions of Australia. Known for making great Shiraz by any standard as well as Grenache, Mataro, Semillon and much more. There has been a lot of work finding the sub-regions that excel for each style and variety planted.
Garnacha – Spain’s gift to the world. We know it as Grenache and I think everyone has a soft spot for it in some way. Almost too exuberant in expressing its sweet red fruits and high alcohol, it often needs a little bit of other wines to add moderation, structure and depth. Much like Abbott and Costello. Despite this the wines of Priorat, Chateauneuf du Pape, Rioja and Aussie GSMs have an amazing ability to age for the long term.