Estate Grown | Hand Picked | 83% Grenache | 17% Mourvèdre
The estate grown Marananga Grenache was planted in 2015 and trained in the bush vine method, no trellis. The vine cuttings to plant the Grenache vineyard were taken from the old vine block at Moppa. An old unknown clone and known for its unusual small berries. The soil is red/brown earth with underlying calcareous red clay and built on blue shale rock layers. Mourvèdre is sourced from a hillside single vineyard on Moppa Hill and planted in ancient sandy soil over orange clay.
100% de-stemmed, 12 hour skin contact and then whole berry pressed juice to vessel for co-fermentation. Wild ferment to start and added selected cultured yeast part way through ferment. Fermented with light lees, temperature kept moderate, between 12 & 14 degrees over 30 days. Ferment stopped before total sugar dry and thus keeping a touch of natural sugars.
Show Tasting Notes
Appearance: Salmon pink
Aroma: Bright lifted aromas of freshly picked strawberries, raspberries, pink grapefruit, melon and subtle spice along with some florals, mainly violets.
Palate: Fresh, lively and mouth filling with strawberry and melon flavours. Grenache the base for its red berries and spice, the Mourvèdre co-fermented for the balance of flavours on the finish.
Region: 100% Barossa Valley
Sub Region: 83% Marananga Grenache, 17% Moppa Hill Mourvèdre
Production: 292 dozen
Total Acid: 6.67 g/L
Total Sugars: 6.9 g/L
Cellar Potential: 2 to 3 years with careful cellaring
Winemaker: Shawn Kalleske
Last tasted: 10/02/23
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