Estate Grown | Hand Picked | 70% Grenache | 22% Mourvédre | 8% Shiraz
The estate grown Marananga Grenache was planted in 2015 and trained in the bush vine method, no trellis. The cuttings were taken from the old vine block at Moppa, an old unknown clone and known for its unusual small berries. Mourvedre sourced from a dry grown single vineyard on Moppa Hill and planted in ancient sandy soil over orange clay. A small amount of Saignee Shiraz from the Carl Albert Moppa vineyard was added for a touch of complexity.
100% de-stemmed and then whole berry pressed juice to vessel for fermentation. Wild ferment and added yeast culture part way through ferment. Fermented with light lees, temperature kept moderate, between 12 & 18 degrees depending on stage of ferment. Ferment stopped before total sugar dry and thus keeping a touch of natural sugars.
Show Tasting Notes
Appearance: Salmon pink
Aroma: Bright lifted aromas explode of pink grapefruit, melon, Muscat and cinnamon spice along with strawberries and mixed summer berries.
Palate: Is textural and mouth filling with strawberries and melon flavours. Grenache the base for its summer berries and spice, the Mourvedre co-fermented for the balance of flavours on the finish. Saignee Shiraz from a selected site was added for additional spice and mineral texture.
Region: 100% Barossa Valley
Sub Region: 70% Marananga Grenache, 22% Moppa Hill Mourvédre & 8% Moppa Hill Shiraz
Production: 225 dozen
Total Acid: 5.8 g/L
Total Sugars: 4.3 g/L
Cellar Potential: 2 to 3 years with careful cellaring
Winemaker: Shawn Kalleske
Last tasted: 28/10/21
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