Angove Warboys Grenache 2013
COLOUR Bright red-blue colour, the wine is opaque. AROMA Typical aromas of Grenache: lifted fl oral characters on the nose with some sandalwood hints. FLAVOUR Redcurrant and cherry intermingle with spice and pencil shavings, which are the result of maturation in large French oak barrels.
Planted in 1964, the Grenache vines in the Warboys Vineyard have their roots questing deeply into the marled schist for sustenance. At the highest part of the vineyard (adjacent to Chalk Hill Road and facing north) the drainage is excellent and the aspect allows the vines to bask in the warm sunshine of McLaren Vale’s Mediterranean climate. Although a rudimentary trellis exists, the vines have formed themselves into wizened limbs more common in bush vines. This ensures evenly spread fruit and a tendency towards low yields. 2013 was one of the great vintages of the last 25 years in McLaren Vale. A steady ripening year with good winter/ spring rains, set up excellent vine canopies. A mild, dry summer followed without any prolonged periods of extreme heat, allowing the fruit to develop fresh, bright and intense characters. The steady ripening period allowed for ideal development of concentrated fruit and tannin levels. The hand-picking team was sent into the vineyard with fi nal yields around 1.5 tonnes per acre, with the whole bunches being chilled before transport to the winery.
Each bin of Grenache fruit was tipped onto our stainless steel triage table where leaves, petioles and any shrivelled grapes were removed. A layer of bunches, complete with rachis, was placed on the bottom of the ½ tonne fermenters and destemmed berries crushed on top of them. Inoculated with yeast selected in the southern Rhone Valley, the ferment was allowed to warm to 30°C with regular plunging every 8 to 12 hours. At 8 Baumé we jumped into the vats and used our feet to crush the whole berries on the bottom of the fermenters, releasing more sugar into the must. Fermented to dryness, the skins macerated for a couple of days before basket pressing. The wine was then transferred to older French oak hogsheads for malolactic fermentation and maturation. Final assemblage was decided in late February 2014 before the wine was bottled with no fi ning or fi ltration.