2015 Get In My Belly – Grenache

The second release of this wine, and a more savoury style than last year. Grown here on our Heysen Estate vineyard using organic practices, I harvested this fruit using a Pellenc Selectiv’ Process On Board the machine harvester, which destems the fruit in the vineyard, allowing me to tip the fruit directly into the old concrete fermenter in the winery.  This carbonic maceration method produces a level of complexity in the wine that I really enjoy, and combined with a 100% whole bunch component(15% of the total blend), produces a textural, layered Grenache that doesn’t scream confectionary fruit. I picked the Grenache at 13.5 baume this year, and the native yeast took around 12 days to ferment dry, with some gentle foot stomping twice a day to homogenise the ferment. 5 days on skins post ferment allowed some further extraction of tannin and colour, which is otherwise quite minimal throughout the process. Basket pressed, settled in tank overnight, then racked to old French oak hogsheads for 6 months. 50ppm total SO2 added prior to racking and blending, then bottled with no fining and no filtration under natural cork. 3,200 bottles produced.

2015 Stacks On – GSM

The first release of this wine. I had a parcel of Grenache and Mataro that I had kept in stainless steel after vintage. The wine in tank was so drinkable that I started thinking about making a new wine. At 6 o’clock one morning I came up with the idea to produce a GSM with the name Stacks On, referring to the way that I create GSM blends using the Mataro as the base and structure of the wine, Shiraz as the body and flesh of the wine, and Grenache as the fruit and florals of the wine; a Stacks On effect. With the Grenache and Mataro already blended in tank, it was just a matter of finding the right Shiraz component to work with the wine. I had a small parcel of Shiraz that had been hand picked by our loyal mailing list customers, known as the Purple Hands Gang, back in February this year ( I had fermented a portion of that fruit as 100% whole bunch, and the remainder as 15% whole bunch, the later of which worked really well with the Grenache and Mataro in tank. The final blend is 37% Grenache, 33% Shiraz and 30% Mataro. Again, only 50ppm total SO2 wa