2016 Get in my Belly Grenache
GRAPEGROWER & WINEMAKER
Grown on our Heysen Estate Vineyard using organic practices, our Grenache was planted in 2001 using the clone BVRC139. The west-facing slope has quite a bit of ironstone at the top of the hill, with deeper red clay and biscay soil towards the bottom, giving the fruit great complexity within the 2,359 vines.
Picked over two dates, the 24th and 29th of Feb 2016, this was the earliest that I have harvested Grenache. For that reason I didn’t include any whole bunches this year, as the tannins of the fruit were quite edgy already. The fruit was harvested using a Pellenc Selectiv’ Process on-board, which sorts and de-stems the fruit out in the vineyard. The fruit was then tipped directly into old concrete open fermenters to undergo natural fermentation. The ferment was foot-stomped to allow are more gentle extraction of tannin, and then basket pressed to old French oak for 6 months.
Being young vines, this wine is always going to have loads of strawberries and raspberries. This year I have tried to introduce more savoury characters to the wine to create more complexity. I did this by picking the fruit a bit earlier than previous years and allowing the ferments to get quite warm. The lightest colour in our range, this wine shows loads of spice and savoury notes on the nose, with a backbone of red fruits tying it all in together. The palate is light and refreshing, with crisp acid keeping the palate tight and linear, while the red fruits give the wine a bit of plushness and weight.
Alc: 13.5% pH: 3.51 T.A.: 5.67 g/l
Ready to drink now or cellar for 5-7 years.
91 points on jamessuckling.com