2016 Wild Ferment Garnacha
Spicy black pepper, raspberry, cherry and confectionery aromas deliver an intriguing nose, leading to a warm inviting palate. Maturation in used French and American oak barriques allows the full expression of the Garnacha fruit characteristics.
Tasting notes Spicy black pepper, raspberry, cherry and confectionery aromas deliver an intriguing nose leading to a warm inviting palate. Our Wild Ferment Garnacha was matured in used French and American oak barriques to allow
the full expression of the Garnacha fruit characteristics.
Viticultural notes Garnacha or Grenache, once one of the most widely grown varieties in Australia, is now enjoying renewed popularity. It is also the second most widely planted variety in the world.The fruit for the Wild Ferment Garnacha was grown near Ballandean in the Granite Belt. The Granite Belt is situated on the Great Dividing Range 850m above sea level and 95 km inland from the coast. The winters are cold and frosty and summers warm producing a continental climate. Most of the region’s rainfall comes in Spring feeding the growing buds and shoots. The soil is largely composed of granite, somewhat on the acidic side and is very free draining. Winemaking notes The hand picked fruit was fermented in open fermenters with minimal intervention using only the indigenous found on the grapes at the time of harvest. The fruit was plunged over the course of the ten day warm ferment, then pressed off into used French and American used oak barriques for maturation. The wine was left on malo lees during the 8 month maturation period. Wine Analysis COLOUR Ruby red NOSE Black pepper, raspberry, cherry PALATE Spicy pepper and confectionery ALC/VOL 14.6% CELLAR Will age with careful cellaring but perfect young FOOD MATCH Marinated foods from the BBQ