Curator Wine Co 2024 Barossa Valley Grenache
From an extremely old vine vineyard in Seppeltsfield planted in the early 1900’s!! Planted in sandy loam, perfect for Grenache, originally used for fortified wines back before time and more recently making delicious dry red Grenache, savoury and complex with out the high levels of sweetness focusing more on structure and tannin.
Grenache is a different beast and constantly changes from one day to the next during ferment as well as in aging in tank or barrel. My sixth year of making Grenache and this is definitely right up their with the best I’ve made.
Hand picked with 20% whole bunch, fermented in traditional open fermenters for 10 days then pressed into only seasoned French oak (no new oak at all). Natural Malolactic ferment occured in barrel where the wine remained for 8 months. Barrels were then selected and blended a month before bottling.
I focus on a more serious Grenache, still juicy and delicious but with structure and length.
Bottled unfined and unfiltered and is Vegan friendly.
93 points - Halliday Wine Companion
Grenache sourced from a 90-year-old vineyard in Seppeltsfield; 20% whole bunches and 12 months in old French oak hogsheads. These cats have got grenache dialled in lately. Pure raspberry, cranberry and red cherry fruit with plenty of spice and hints of dried citrus rind, exotic spice, orange blossom, cola and earth. It has lipsmacking acidity, is crunchy and bouncy and will take a chill nicely if that's your vibe.
93 points - Winepilot Ken Gargett
The vines which provided the fruit for this superb Barossa Grenache come from a Seppeltsfield vineyard, planted in the early 1900s. The wine spent a year maturing in old French oak hogsheads. There is a small percentage of whole bunches used in the ferment.
This is a wine of energy. A pale garnet, the nose reveals notes of strawberries, earth, leather, cherries and exotic spices. A classic BV Grenache and very typical. There is a silky palate here, with good acidity, satiny tannins and a lingering finish. For enjoying over the next five to six years.
From an extremely old vine vineyard in Seppeltsfield planted in the early 1900’s!! Planted in sandy loam, perfect for Grenache, originally used for fortified wines back before time and more recently making delicious dry red Grenache, savoury and complex with out the high levels of sweetness focusing more on structure and tannin.
Grenache is a different beast and constantly changes from one day to the next during ferment as well as in aging in tank or barrel. My sixth year of making Grenache and this is definitely right up their with the best I’ve made.
Hand picked with 20% whole bunch, fermented in traditional open fermenters for 10 days then pressed into only seasoned French oak (no new oak at all). Natural Malolactic ferment occured in barrel where the wine remained for 8 months. Barrels were then selected and blended a month before bottling.
I focus on a more serious Grenache, still juicy and delicious but with structure and length.
Bottled unfined and unfiltered and is Vegan friendly.
93 points - Halliday Wine Companion
Grenache sourced from a 90-year-old vineyard in Seppeltsfield; 20% whole bunches and 12 months in old French oak hogsheads. These cats have got grenache dialled in lately. Pure raspberry, cranberry and red cherry fruit with plenty of spice and hints of dried citrus rind, exotic spice, orange blossom, cola and earth. It has lipsmacking acidity, is crunchy and bouncy and will take a chill nicely if that's your vibe.
93 points - Winepilot Ken Gargett
The vines which provided the fruit for this superb Barossa Grenache come from a Seppeltsfield vineyard, planted in the early 1900s. The wine spent a year maturing in old French oak hogsheads. There is a small percentage of whole bunches used in the ferment.
This is a wine of energy. A pale garnet, the nose reveals notes of strawberries, earth, leather, cherries and exotic spices. A classic BV Grenache and very typical. There is a silky palate here, with good acidity, satiny tannins and a lingering finish. For enjoying over the next five to six years.
From an extremely old vine vineyard in Seppeltsfield planted in the early 1900’s!! Planted in sandy loam, perfect for Grenache, originally used for fortified wines back before time and more recently making delicious dry red Grenache, savoury and complex with out the high levels of sweetness focusing more on structure and tannin.
Grenache is a different beast and constantly changes from one day to the next during ferment as well as in aging in tank or barrel. My sixth year of making Grenache and this is definitely right up their with the best I’ve made.
Hand picked with 20% whole bunch, fermented in traditional open fermenters for 10 days then pressed into only seasoned French oak (no new oak at all). Natural Malolactic ferment occured in barrel where the wine remained for 8 months. Barrels were then selected and blended a month before bottling.
I focus on a more serious Grenache, still juicy and delicious but with structure and length.
Bottled unfined and unfiltered and is Vegan friendly.
93 points - Halliday Wine Companion
Grenache sourced from a 90-year-old vineyard in Seppeltsfield; 20% whole bunches and 12 months in old French oak hogsheads. These cats have got grenache dialled in lately. Pure raspberry, cranberry and red cherry fruit with plenty of spice and hints of dried citrus rind, exotic spice, orange blossom, cola and earth. It has lipsmacking acidity, is crunchy and bouncy and will take a chill nicely if that's your vibe.
93 points - Winepilot Ken Gargett
The vines which provided the fruit for this superb Barossa Grenache come from a Seppeltsfield vineyard, planted in the early 1900s. The wine spent a year maturing in old French oak hogsheads. There is a small percentage of whole bunches used in the ferment.
This is a wine of energy. A pale garnet, the nose reveals notes of strawberries, earth, leather, cherries and exotic spices. A classic BV Grenache and very typical. There is a silky palate here, with good acidity, satiny tannins and a lingering finish. For enjoying over the next five to six years.
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20% whole bunches were naturally fermented with uncrushed whole berries, before being basket pressed into seasoned French oak hogsheads. It was bottled unfined and unfiltered after 8 months in oak to retain freshness and juiciness and full vineyard integrity.
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Handpicked grapes from an ancient Seppeltsfield vineyard planted in the early 1900’s.
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Will do 10 -15 years careful cellaring sitting on its hands (ie with ease).
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14%
