Yangarra Old Vine Grenache 2014
Brunswick Wine Shop | 16 Sparta Place Brunswick

Yangarra Old Vine Grenache 2014

Regular price $32.00

"Perfumed with pretty floral aromas and briary bright red fruits, the Old Vine Grenache shows lots of bright cherry fruit, and the vineyard’s typical fine line of sandy mineral tannins and acidity.

Yangarra is a biodynamic wine farm in the northeast of the McLaren Vale region in South Australia. Their focus is single vineyard wines based on the successful varietals of the southern Rhone in France. 

There are 100 hectares of vineyards at Yangarra in 35 individual blocks. These vineyards are spread amongst an extra 70 hectares of creeks, native vegetation and native corridors. Thier vase-shaped, dry-farmed old strugglers stand without wires or system of support. This ancient bush vine method spreads the fruit to be more evenly and allows greater natural airow. Set low to the ground on the weathered remnants of a long-gone mountain range, the sandy site reects heat during the day and releases it at night, like the fabled stones of Chateauneuf du Pape, and with the cool evening air that flows down from nearby Mount Lofty enhances physiological ripening to produce intense, bright flavours.

The 2014 growing season was full of extremes, hail early in December, a heat wave in January and some heavy rain in February. March was near perfect, allowing the grape maturation to finish just as we would like. Other than very small yields, the vineyard has weathered this storm amazingly well. Grenache was hand-picked and received via a belt elevator (rather than the normal screw hopper which macerates the skins), de-stemmed and then sorted via two sorting tables, resulting in tubs of perfectly whole berries. These tubs are then tipped into our open fermenters (to avoid macerating the skins), where the berries are cold-soaked for 5-6 days and undergo wild fermentation. A careful regime of plunging and drain and returns ensued before the wine was sent to older French barriques after about 12-14 days. The wine in barrel was kept on the yeast lees for approximately 12 months prior to blending. The wine received no fining, just filtration."

-- Peter Fraser, winemaker.


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