|Drinking Start Year||2014|
|Drinking End Year||2018|
A very personal wine for me as I first planted Grenache grapes in 2006 at Kiln House Vineyard and have been waiting ever since for this day to be able to make this wine.
Hand picked, hand sorted, lots of Grenache were destemmed and left whole berry before being gravity transferred into small 1 ton open topped fermenters. Approximately 40% of the most ripe lignified stems were added back to the ferments and after a 72hr cold soak, the fermenters were warmed and inoculated using selected yeast strain. The ferments were punched down by hand 4-6 times daily and after a 10 days pressed directly into 3rd fill French oak barrels. After malolactic fermentation, the wine was aged an additional 6 months on lees before being racked, and blended with a small amount of Syrah. The final cuvee was bottled unfined and unfiltered during the late summer of 2014.
Pure, fresh red fruit that pops from the glass with layers of floral and cinnamon spice notes.
It is bright and tense in the mouth with a savoury yet plump mouth feel. Red currant, blueberry and strawberry flavours are supported by a juicy, gently tannic structure that lends a touch of chewiness to the palate. The finish has a zesty edge and great persistence to the focused fruit.
French bistro cuisine with a focus on simple fresh ingredients would be a fine match with this wine.