Grenache Noir - Cape Winemakers Guild
Transcript of Grenache Noir - Cape Winemakers Guild
GrenacheNoir:Morethanjustablendingcomponent?
DewaldtHeyns
May2017
Introduc?on• SecondmostplantedvarietyaBerAiren• S?llliDleknowninspiteofitsvolume• Tradi?onallyseenasblendingcomponent• Someofthemostexpensivesinglevarietalwines• Versa?leandflexible• Reflectsitsterroir• Canhandleheatorsunshine,windanddrought• Thrivesonavarietyofsoils• Highvigour,highyieldpoten?al• Impressiveplan?ngofoldvinesaroundtheworld
Muta?onsandCrosses
• GrenacheNoir• GrenacheBlanc–France’sfourthmostwidelyplantedwhitevariety• GrenacheGris–SouthernFranceandSardinia–paleroséandlightly
?ntedwhitewines• “HairyGrenache"(GarnachaPeludainSpain)–vineleafhasadowny
underside.Muta?onorcloselyrelated?
• GarnachaTintorera(AlicanteBouschet)–GrenacheNoirxPe?teBouschet• Marselan(plantedinLanguedoc)–GrenachexCabernetSauvignon• CaladocNoir–GrenacheNoirxCôtNoir• ChenansonNoirandGanson–GrenacheNoirxJurançonNoir• GramonNoirandMoneracNoir–GrenacheNoirxAramonNoir• PortanNoir–GrenacheNoirxPortugaisBleuNoir
Synonyms
• Abundante,Aleante,AleantediRivalto,AleantePoggiarelli,AlicantBlau,Alicante,AlicanteGrenache,Aragones,BoisJaune,Cannonaddu,CannonaduNieddu,Cannonau,CannonauSelvaggio,Canonazo,Carignanerosso,Elegante,Francese,GamaydelTrasimeno,Garnacchonegro,GarnachaComun,Garnachanegra,GarnachaRoja,Garnacha?nta,Garnatxanegra,GarnatxaPais,Gironet,Granaccia,Granaxa,Grenachenoir,Grenacherouge,KekGrenache,Lladoner,Mencida,Navaro,Navarra,NavarredelaDordogne,Navarro,NegruCalvese,Ranconnat,RedGrenache,Redondal,RetagliaduNieddu,Rivesaltes,RoussillonTinto,Roussillon,Rouvaillard,SansPareil,SantaMariadeAlcantara,Ten?llo,Tintella,Tin?lla,TintoMenudo,TintoNavalcarnero,Tocairosso,Toledana,UvadiSpagna
HistoryofGrenache• NorthEastregionofAragon,Spain1200-1300• SpreadwithinKingdomofAragontoSardinia,Sicily,Naples,Roussillon,
Corsica• Men?onedbyEustacheDeschampsinFrancearound1400• 17th-18thcenturyBurgundianwinemerchantsusedittobeefuptheir
wines–morepopularintheChâteauneuf-du-Pape,GigondasandVacqueyrasregions.
• Post-phylloxeraplan?ngfavouredGrenachein19thcentury.CanbefoundallovertheMediterranean.
• Sardinia–3200-year-oldseedshavebeenfound• Australia–JamesBusby1832(Perpignan),1844ChristopherRawson
Penfold(SouthofFrance),un?l1960oneofthemostwidelyplantedreds• California–CharlesLefranc1857,soonsecondmostplantedvarietyaBer
Carignan
GrenacheToday• USA(2000,4519hato2666ha)andAustralia(1979,42000hato
11000hain2010)replacedbyCabernetSauvignon,Shiraz,Merlotetc.
• Spain,Navarra23336hain1976–2632ha2012,RiojareplacedbyTempranillo
• EUvinepullingschemes1988and2010.• Franceno1producer,onlycul?varshowinggrowth(24800hain
1958to94000hain2010)• Asof2010,plan?ngsofGrenacheworldwideareroughly200000
ha:– 184735haGrenacheNoir– 7370haGrenacheBlanc– 1232haHairyGrenache– 2429haGrenacheRosé
France• Vaucluse,Gard,Herault,Drome,Aude,VarandPyreneesOrientales
• SecondmostplantedgrapevarietyaBerMerlot–94000ha
• 60-90%ofthewineinChateauneuf-du-Pape,VacqueyrasandGigondas
• RasteauAOC(changedin2009),LiracAOCandTavelAOC(roséonly)
• Co?eresdeNimes,CotesduVentouxandProvence–Grenacheisnotasdominant(Syrah)
• Languedoc-Roussillon–38000haof283000ha
Spain
• 70000+haofGrenachevines• CanbefoundinalmosteveryDenominacióndeOrigen(DO)inSpain,e.g.Calatayud,CampodeBorja,CariñenaandSomontanoinAragon,Priorat,MontsantandTerraAltainCataluña,AlmansaandLaManchainCas?llaLaMancha,VinosdeMadrid,NavarraandRioja.
• Mostlythenorthernandnorth-easternparts
Italy
• KnownasCannonauinSardinia(CannonaduorCanonau)
• Oneoftheprincipalgrapesoftheisland,producingdeeplycoloured,full-bodiedredwines
• Alcohollevelsaround15%• Closeto7500ha• 70%concentratedinthecentralareaoftheislandintheNuoroprovince
• OutsideofSardinia–Sicily,Umbria(inTrasimenoLakearea)andCalabria
Australia
• FiBhmostplantedredgrapevarietyinAustralia–1800ha• Oncedominated• Sufferedfromgovernmentuproo?ngschemesin80sandmove
fromsweetfor?fiedstoclassicalvarie?essince60s• Shiraz(42000ha),CabernetSauvignon(25000ha),Merlot(9200
ha)andPinotNoir(5000ha).• MostGrenacheisplantedinSouthernAustralia’sBarossa(518ha)
andMcLarenVale(354ha).• Barossa20%,McLarenVale19%,Riverland15%,LanghorneCreek
11%,SwanHill10%–top5areas.• Bothregionshaveatreasureofoldvines,someofthemmorethan
125yearsold,plantedontheirownrootstocksonsandysoilsunaffectedbyphylloxera.
• PopularinGSMblends.• ResurgenceinsinglevarietalboDlings–oldvines
UnitedStates
• 3885haofGrenacheplantedinCaliforniaandsomeinWashington.
• Despitedecades’longdecline,since1995,404haofGrenachehasbeenplantedinhigh-qualityCaliforniancoastalloca?ons.
• RhoneRangersandriseinGSMblendsrenewedinterest.
GrenacheintheVineyard
• DrLindaBisson,UCDavis:“Grenacheisnotdifficulttoripen…itmaybeoneofthemostdifficultgrapestoworkwith,perhapsmoredifficultthanPinotNoir”.
• Grenacheshowsitsterroirintheglass• Sensi?vetovineyardloca?on,soilandvintagevaria?ons,thussiteselec?onis
fundamental• Topinterna?onalsites–deep,welldrainedsoils,inducingmoderatevigourwith
moderatetolowwateravailability• Dry-farmingorminimalirriga?onisadvised.• Doeswellinwindyareasduetostronguprightgrowthofcanes.• Controllingthevine’svigourisessen?al.• Suffersfrom“deadarm”orEutypadieback• Moderatesuscep?bilitytoPhomopsis• Sensi?vetodownymildew,especiallyincool,wetgrowingcondi?ons• Findingsuitableexcellentclonesisachallenge• FrenchcloneGN70isveryproduc?ve,mostwidelyplantedinFranceandSA.• 1064,513and516fromVi?tecisbeDer• Interna?onalcloneswithpoten?al:US(Clone2D),France(ENTAV-INRA136and435),
Spain(clonesfromNavarra–EVENA11,EVENA13,EVENA14andEVENA15,VN-QUALITAS,clonesfromCas?llayLeon–CL55,clonesfromAragon–ARA2andARA24,clonesfromRioja–RJ21).
• Selectadroughtresistantrootstockthatinducemoderatevigour–R110• PlantGrenacheasbushvinesheadpruned
• Budsfairlyearly• Requiresplentyofsunshineandcantoleratesustainedsummer
temperaturesof40°C• Needalonggrowingcyclestoachievephenolicripeness• Nitrogenfer?lisa?onshouldbelimited–showsitsbestatlowyields• Indicatorcul?varformagnesiumdeficiency• Pruningshouldbeseveretocontrolthenumberofbudsandspurs• Trimmingthe?psofdevelopingshootsneartheendoftheflowering
periodtolessenincidenceofcouloure(afspeen)• Suckering/shootthinninginspringandearlysummertocontrolthe
numberofshootspervine• Greenharvest/bunchremovalaBerveraisonisessen?al–bigbunches,
withbigshoulders.• Grenacheclustersarecompactandcanbesubjecttobunchrotat
harvest,thusbasalleavesmayberemovedfollowingfruitset• Useofpermanentcovercropstodevigoratethevinescanbe
considered.• Toproducepremiumwines,yieldsof35hl/haorlessare
recommended,colourandextrac?onsufferswithhighyields
Clones• CharlesVisser–threeclonesofGrenacheNoiravailable–French
clonesENTAV-INRA70,513,516and1064.• Vi?tecimportedfromAustraliain2005–GN–179,33,SAVI6• Clone70mostplanted–averagetohighproduc?onclone,berry/
spicyaromas,cansome?meslackstructureandcolour• Clone513–averagetolowerfer?lity,averagetolowervigour
clone,goodquality,higherpolyphenolsandmediumcompactbunches
• Clone516–averageproduc?on,winetypicalofcul?var• Clone1064–lowerproduc?on,smalltomediumbunches,high
winequality,winewithgoodtanninstructure.• Wehavelimitedclonescapableofproducinghighqualitywines
available.
Whentoharvest?
Figure7–Evolu;onofGrenacheduringripening(year1999,Rhône)
• Comparedwithothergrapevarie?es,Grenachecontainsalowamountofanthocyanins,
composedmostlyof3-glucosidemalvidine(75%ofallanthocyanins),acomponentthatoxidiseseasilyundertheinfluenceoftemperatureandlight.
• Grenacheberriesarecharacterisedbyahard,tannicandherbaceousskinthataDainsitscolourlateduringripening,takingsome?meun?lberrycoloura?oniscomplete.
• ThroughoutmaturityGrenachedevelopsintensefruityaromaswithanevolu?ontowardsthejammy/confitureflavourspectrumifleBtoolate.
• Seedsretaingreencharactersthroughoutripeningandonlyreachmaturitylate.• WhenGrenacheisharvestedtooearly,thepoten?alalcoholdeficitisnormallyfollowedby
colourdeficitandgreentannins.• Sugarripenessandphenolicripenessarenormallynotaligned.
• Grapesarenormallyharvestedriperforlongerageingwineswherecolourandstructureareimportant;winesdevelopspicyaromas,alongwithripefruitandpoten?allycookedandjammyfruitnoteswhenpushingripenesslimits.
• Winesdes?nedforearlyconsump?on,tanninandcolourextrac?onarelessimportantandthegoalnormallyistoharvesttofavourredfruitandberrycharacter.
• Differentschoolsofthought:MontseNadal,professorofOenologyatTarragonaUniversity,commentsthatachievingphenolicripenessislesscri?calcomparedtoothergrapevarie?esbecauseofGrenache’slowerphenoliccontent–thusaimforloweralcohol,higheracidsandlessoverripeflavours.ZelmaLongisoftheopinionthatinGrenachethesilkinessoftextureandthesoBnessofthewinecomesinpartfromripetannins.
• Regardingthealcoholdebate,oneshouldkeepinmindtheopinionofthemarket,sommeliersandotheropinionformers.
• Thedecisionvariesdependingonthefruitmaturityassessment,theexperienceofthewinemakerandthetypeofwinethewinemakerhasinmind.
WineStyles• Grenache–diversevarietyofwinestylesadaptedtomarket
preference.• White,roséandsinglevarietalred,asablend,dryorsweetand
for?fied,evensparkling• Stylewillfirstlybedeterminedbyvineage
Rosé• Freshberryfruitaromas• SoBtanninstructure• Delicatecolour• Highyieldcapability–economicallyviable• Achievewinestylethatappealstoabroadmarket• IdeallysuitedforRoséproduc?on–especiallyyoungervineyards
RoséTavelstyle:• Redgrapesonly• Macera?on12-36hours• Propor?onkeptlongeronskinsorpresswineisused• Moretannic,powerfulanddarker• Stainlesssteelfermenta?on• Minimalornooak• MLFop?onal• Alcohol11%minimum,13,5%max• Brightpink–lightrubycolour• Profusionofberries–strawberry,raspberry,sweatmeats,jam• Freshacidity,grippytannin,flintstone,spice–foodwineNavarrastyle:• 100%Grenache• Freerunjuice–saignée• Stainlesssteelfermenta?on• Redberryfruit–cherry,strawberry,plum• Extendedleescontact,richmouthfeel,dryfinish
Red–Fruit-drivenstyle• Youngervines,lessthan15yearsold• Brightbrilliantredcolour• Upfrontredberryfruit–cherry,plum,strawberryflavours• Alcohol13,5%–avoidoverripeflavours• SoBmouthfeel,roundtannin,gentletoovertspicedependingonwholebunch
use,mediumbodied• Yields5+ton/ha• Winemakingadaptedtogentlehandlingofgrapesand‘soB-hands’approachto
fermenta?on• Whole-bunchfermenta?onop?onaltoprovidestructure• Minimalornonewoak• Propor?onagedinstainlesssteel,cementtanksorbigvats–12months• Makethemostofthe15%allowedforblending• Corkmostcommonlyused–screwcaphaspoten?alforthisstyle• Ageingpoten?alofboDledwines5-6years• Market-drivenapproach–consumerfriendly
Red–Boldstyle• Vineyardageiscrucial• Siteselec?on,high-qualityclones• Associatedwithlowyields–2-5ton/ha• Pronouncedspice,savoury,bold,rich,darkripefruit,
earthynotes,poten?allyhigheralcohols,creamyfull-bodiedtextureandpalatelength.Oxida?vestyle?
• L’ErmitafromAlvaroPalacios–80+years,16monthsin100%newFrenchoakbarrels
• ClosErasmus–40+years,18monthsinnewFrenchoak• ChateauRayas–60+years,fermentsincementtanksand
maturesinoldfoudresforaroundoneyear
Inablend• WhereGrenachehasauniqueniche• WorldfamouswineshaveGrenacheasabaseorpartofmake-up
• Cherry,redberryflavours,provideseleganceandasilkytexturetotheblendwithsubtlespice.
• Rhone-styleblends(GSM,SGM,SGMV,SGV,SGetc.)havebecomepopular
• Shiraz,Mourvedre,Carignan,Cinsaut,CabernetSauvignon,Merlottoboostthestructure,colourandfruitprofileandcancelinherentweaknessesofthecul?var
Region Grenache Carignan Syrah Mourvèdre Cinsault Tempranillo Other
Châteauneuf-du-Pape Primary Secondary Secondary Ter?ary Cinsault,Muscardin,Counoise
,ClaireDe,Bourbulenc
Gigondas Primary Secondary Secondary Secondary Cinsault,ClaireDe,TerretNoir,Cournoise,Picardin
Rasteau Primary Ter?ary Ter?ary Secondary
Vacqueyras Primary Recentlyauthorised Secondary Secondary
Tavel Primary Secondary Secondary Primary Bourboulenc,ClareDe,Picpoul
Lirac Primary Ter?ary Secondary Secondary Ter?ary
Rioja Secondary Secondary Primary Mazuelo
Priorat Primary Primary Secondary Cabernet,Merlot
Aragon Primary Secondary Secondary
Washington Secondary Primary Ter?ary
California Secondary Primary Secondary
Barossa(GSM) Primary Secondary Ter?ary
McLarenVale(GSM) Primary Ter?ary Secondary Ter?ary
Vineageandquality
• Correla?onbetweenwinequalityandvineage• Nostandarddefini?onoftheEnglishterm“oldvines”,French“viellesvignes”,
Spanish“viñasviejas”,Italian“vignavecchia”orGerman“altereben”.• DOCalatayud,Spain,anewcategoryofredwinescalledCalatayudSuperior–85%
fromGrenacheNoir,atleast50yearsold,max3500kgperhectare.“Viñasviejas”–vinesatleast35yearsoldmax4500kgperhectare.
• LouisBarruol,ChâteaudeSaintCosme(Gigondas,France):“formeanoldvineisolderthan50years”.
• USandCalifornialackaprecisedefini?on.• Chile–notanagreeddefini?on,acceptedamongtopproducersthat“viñasviejas”
areatleast60yearsold.• RosaKruger,SouthAfrica:35yearsold.• Australia–Barossa-basedproducerYalumbacreatedanOldVineCharter,which
statesthat:– Anoldvineisavine35yearsorolder.– Anan?quevine(orveryoldvine)isavine70yearsorolder.– Acentenarianvine(orexcep?onallyoldvine)isavine100yearsorolder.– Atri-centenaryvine(orvery,bloodyexcep?onallyoldvine)isavinewhoselifehas
spannedthreecenturies.
“Oldvinesproducegreatwinebecauseofitsrootstructure–theamountanddepththeyreachisinsyncwiththeclimate,neverexcessivelyvigorousandfocusedonsurvivalratherthangrowth.”–RosaKrugerTheyself-regulate,havenaturallylowyields,smallerberries,beDeracidity,ripensearlier,aremoreconsistentyeartoyear.
“Virdieeersteveer?gjaarmaakjyrosé.Eersdanprobeerjyrooiwynmaak.”–JanCoetzee
Grenacheandoxida?onAcul?varthatreactstolove,butdoesn’tforgivemistakes…
• Grenachebeingpronetooxida?oniswidelyreferencedinmedia• ThewinedevelopsquicklyintheboDle.• Lighterincolour–researchperformedinRhôneValley–Grenachehas
loweranthocyanintotalcontent(141mg/ℓ)thanSyrah(404mg/ℓ)andMourvedre(292mg/ℓ)),soBtanninstructure,moderateacidity,poten?allyhigherpH.Overripestyleshistoricallyproducedprovidelessofabuffer,makesthecul?varlessforgivingandmorepronetooxida?on.
• Coupledwith‘oldworld’tradi?onalwinemakingapproach,useofcementtanks,ancientoldfoudresandrus?ccellarenvironmentwithlimitedtemperaturecontrolduringageing–resultintheoxidisedstyleweassociatewithSouthernRhone
• Withmodernwinemakingprac?cesandconscien?ouswinemakersthatarequalityfocuseditshouldnotposesuchabigproblem.
• Asawinemakeritissomethingtotakenoteof–widelyacceptedaspartofthemake-upofthecul?varand‘thestyle’.
Inthecellar(Collec?vewisdom)• Thestyleofwineyouproduceshouldbedictatedbyyourvineyardand
adaptedaccordingly.• Gethealthygrapes!• Selectthebestbunchesinthevineyard.• Handpickinshallowcratesinthecoolofthemorningtonotbreakberries
andoxidisejuice• Quicklytransporttothecellar.SO2addi?onsifmechanicalharves?ngis
done.• Pre-coolingofgrapespriortoprocessingcanbebeneficialtopreserve
freshnessoffruit–ClosErasmusinPrioratsortsitsgrapesonselec?ontablesbeforedestemmingandfermenta?on.Priortothis,grapesarerefrigeratedat2°Cfor24hourstoretainfreshnessandavoidoxida?on.
• Wholebunchfermenta?ons?Addtannin,structure,texture,longevity,flavour(spice),frac?onallyloweralcohol.Ripetannin?Bestbunches/vineyardsselec?onimpera?ve.Nega?ve–greentannin,vegetalcookedcharacter,diluteflavours.
• Bunchsor?ngisrecommended.• Destemmingwilldependonthehousestyle.• Berrysor?ngishighlyrecommended.Singlesor?ng,double
sor?ngandeventriplesor?ngiscommonprac?ceforGrenache.
• Ileave20-30%berrieswholedependingonthevintageandcolouroftheskins.Itenhancestheredfruitcomponent
• Bleedingofthejuice.• SO2adjustmentassoonaspossibleaBerdestemmingand
chrushing.• Acidadjustment!Grenacheisagrapevarietythatpresents
moderateacidcontent.• Tanninaddi?ontomust–stabilisecolourandan?oxidant.• USA–water.Chapou?erexperimented.• Enzymeforcolourextrac?on.
• Coldsoak–under12°CwithCO2blanketorinertgas.Minimalorclosedpump-overs.
• Slowandregularalcoholicfermenta?on,25-28°C• Toyeastornottoyeast?• Pump-overorpunch-downoracombina?ondependingonthegrapesand
desiredwine• Aira?onduringfermenta?on–dependentonthefermenta?onstage.• Fermenta?oninstainlesssteel,foudres,cementtanks.• MLF–tradi?onalbarrels,stainlesssteel,cementtanks,500liter
puncheons,600literdemi-muid,foudres.• Grenacheisknownforlowermalicacidlevels–whereitisgrown?• SulphurimmediatelyaBermalolac?cfermenta?on.• Ageingonlees• Newoak?• Lengthofageing–average12months.Vesselsvary.• Rigidtoppingregime.• Blending–commonlyblendedwithTempranillo,Carignan,Syrah,
Mourvèdre,CinsaultandevenwithMerlotandCabernetSauvignon.
StatusofGrenacheinSA• Onetheory–JamesBusbytookacloneofGrenachefrom
PerpignantoAustraliain1832–thevarietycouldhavebeenleBintheCapeenroute.
• 1971,DieBurger–NapoleondrankCitrusdalChian?whileexiledinStHelena.
• In1907ProfessorPeroldprovedthatGarnachawhichhehadimportedfromRioja,SpainwassimilartotheGrenacheNoirofMontpellierinFranceandtothelocalcul?var.
• SAWIS–455haofGrenacheNoir(344ha)andBlanc(110ha)plantedinSouthAfrica
• Swartland,Paarl,Olifantsrivier(Piekenierskloof)biggestplan?ngs.
• GrenacheBlanc–1973
Vinesperregionandavgton/ha
TOTAL VINES PLANTED HECTARES KILOGRAMS
HARVESTED KG/HA
NORTHERN CAPE Grenache Noir 1 100 0,34
OLIFANTSRIVIER Grenache Noir 124 387 55,80 225 312 4038
SWARTLAND Grenache Noir 298 924 108,50 754 686 6956
KLEIN KAROO Grenache Noir 8 281 2,66 23 474 8825
PAARL Grenache Noir 284 423 94,73 773 677 8167
ROBERTSON Grenache Noir 51 039 14,51 153 338 10568
STELLENBOSCH Grenache Noir 117 093 36,67 296 290 8080
WORCESTER Grenache Noir 25 887 8,17 184 188 22544
BREEDEKLOOF Grenache Noir 22 173 7,29 3 799 521
CAPE SOUTH COAST Grenache Noir 43 269 15,78
976 576 344,45 2 414 764
Grenache Noir planting and kilograms, 2016 per district - Sawis
Single-cul?varboDlingsinSA
GRENACHENOIR-SAWIS2016 2014 2015 2016
Numberofproducerscer?fiedassinglecul?var 26 36 49
Literscer?fiedassinglevarietal 136872 207547 228561
Producingmembers 130 146 147
TotalTonsharvested 1593 2665 2415
Averagelitercer?fiedperproducerassinglevarietal 5264 5765 4665
• Since1999GrenacheNoirhasgrown723%from41,81hato344,45ha.
• GrenacheBlanchasshown299%growthfrom27,59hato110,01ha.
GRENACHE NOIR AGE DISTRIBUTION 2016 - SAWIS
VINES HECTARES
< 4 YEARS Grenache Noir 179 503 59,78
4 - 10 YEARS Grenache Noir 528 076 181,32
11 - 15 YEARS Grenache Noir 179 822 70,43
16 - 20 YEARS Grenache Noir 24 385 9,93
> 20 YEARS Grenache Noir 64 790 22,99
976 576 344,45
IsthereafutureinSouthAfrica?
• IdeallysuitedtoSouthAfricanclimate• Withglobalwarminginmind–droughtresistant,highheattolerance
• Adaptabletoawidevarietyofsoilsandclimates• Easytomaintain• Notoverlyexpensivetofarm• Agrowingcategoryatproducerlevel• Canproduceafruit-drivenwinestyleaDrac?vetoconsumers
However…
• SouthAfricanconsumers,mediaandmarkets?lluninformedregardingcul?var
• OverseasmarketbeDerinformed–hasmorepoten?al• Wineproducersneedtotastethebest• Educateourselves–interestgroup?• Educatemedia,sommeliers,opinionformers• Harnessouroldvines–story• Producemarket-relevantstyles–non-oxida?ve?• Availability?• Atthemoments?llahandsell.
• LouisBarruol,ChâteaudeSaintCosme(Gigondas,France):“Grenachequalityisverysensi?vetotheageofvines...formeanoldvineisolderthan50years.Thismeansthatweplantforthenextgenera?on.”
• ZelmaLongregardingthenewexcitementaboutoldvarie?es:“IfIwasstar?ngfromscratchtoday,IwouldgowithGrenache.Itcanprovideincrediblefreshnessandcherryaromas.”
Thankyou!• KobusHunter• NeilEllis• JanCoetzee• MilesMossop• ConradLouwandtheIns?tuteofCapeWineMasters• Mar?nGomez–disserta?on• MarkBulman–TurkeyFlatVineyards• PaoloPitzolu• Wineswop–AdiBadenhorst,CarlvanderMerwe,David
Sadie,CarstenMigliarina,JanCoetzee• TheSaronsbergteam• MurielVisser
WinestotasteaBerwards• AdiBadenhorstRaaigrasGrenache2015• DeMorgenzonGrenache2014• DavidSadieGrenache2015• CarstenMigliarinaGrenache2015• SaronsbergGrenache2015• SCPannellGrenache2014,McLarenVale• EperosaStonegardenGrenache2014,EdenValley• FleurdelaLuneGrenache2016,Barossa• Con?ni,InuCannonuaRiserva,CannonaudiSardiniaDOC• Can?naOliena,NepentediOliena,CannonaudiSardinia
DOC
NEIL ELLIS VINEYARD SELECTION GRENACHE 2009 These limited release wines demonstrate the distinctiveness of specific vineyard sites and represent our finest quality. The mountain vineyards of Piekenierskloof are known to produce outstanding Grenache. Vintage conditions Harvest commenced on 11th March. Grapes were harvested at 24.6°B with a total acid of 7.8 g/l and a pH of 3.42. The vineyards Sourced from 55 year old bushvines in the Piekenierskloof . Grape variety 100% Grenache. Winemaking Fermentation initiated in stainless tanks and underwent a series of punching before completion of fermentation and malolactic fermentation in the barrel. This wine spent 18 months in a combination of 4th and 5th fill French oak barrels. Bottled in December 2010 Alcohol: 14.0 % Residual Sugar: 1.8 g/l Total Acid: 6.0 g/l pH: 3.6 Tasting notes ( as tasted in 2016) : Medium red complex and already quite mature, with raspberry sweet spice /earthy aromas. Evolved palate with pleasant berry flavours and some leafy notes. Ripe fruit expression with modest tannin structure.