Angove Warboys Grenache 2014
3 In Stock
COLOUR Bright clean purple with a blueish tinge. AROMA Lifted fl oral/violet characters on the nose with some aromatic incense like hints. FLAVOUR Redcurrant and cherry intermingle with spice and subtle oak undertones. CELLAR POTENTIAL 2022
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. Over the decades the rudimentary trellis has deteriorated and the vines have formed themselves into wizened limbs more common in bush vines. This ensures evenly spread fruit and a tendency towards low yields. 2014 was began early with many varieties ripening towards the end of February and early March, two weeks ahead of normal due to the mild, dry summer 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 – 2 tonnes per acre, with the whole bunches being chilled before transport to the winery.
Each bin of Grenache fruit carefully loaded 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 twice daily. As the ferment neared dryness 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. Once ferment was complete the skins were 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 2015 before the wine was bottled without fi ning or fi ltration.
Food Pairing Notes
HAVE IT WITH ... A long slow cooked roast Pork with all the trimmings.