The Wines
A brooding nose, with a bright red berry note, a punnet of fresh raspberries tossed in balsamic and a little dung. The white pepper spice of Grenache intertwined with the cedar notes. There is a sweetness of smokey char, smouldering chestnut litter in Autumn. I love it.
A soft rounded palate, flavours of boiled beetroot and a swill of ‘black and tan’. This wine is so subtle but completely engaging. Watch it explode with a little time.
Geology/ Paddock:
I am lucky enough to be able to harvest fruit from one of those old vine blocks in Blewitt Springs, McLaren Vale. The fruit historically has been used for port and now I use it for dry table wine. This field is on 12 metres of deep white sands; in summer it could give you snow blindness. I think Grenache enjoys light but not heat. These sands are a result of a glacial push of ocean sediments to the higher peaks. The roots of these vines sit a long way down in yellow clays. The vines have taken time to find their feet so I don’t try to harness them; just listen.
Shed:
There are many lessons to be learnt from the old world. Like pinot it is important to avoid oxidation; it tends to dull the perfume. Like all wines at Samuel’s Gorge the Grenache spends a long while on red lees; the creaminess extends the mouth feel. I open the crusher up and let a large percentage of whole berries through; this amplifies the strawberry notes. Wild ferments also generate heat that aids extraction. I can’t explain why but the indigenous cultures race with fever early in ferment but lack the stamina to deal with the higher alcohol; so I often co inoculate with something safe toward then end of ferment. I like dry wine.
