2023 Grenache | Ngadjuri & Peramangk Country
Our quintessential Barossa Grenache, grown on the ancient sandy riverbeds of Vine Vale. A beautiful expression of this world-renown wine region.
Rated 95 points by James Halliday
Rated 95 points by Wine Pilot
Rated 94 points by Mike Bennie
Average five star rating on danmurphy.com.au:
"Elegant and pretty Grenache. Bright, pretty, roses, pomegranate, slippery, savoury, alc only 14.0% this is the bomb."
Munda (land/terroir)
Vine Vale, Barossa Valley, South Australia.
The Vine Vale subregion is steeped in ancient geological history. The land here once lay beneath a system of inland lakes that shifted, drained and reformed for over 65 million years, leaving behind a mosaic of sediments and creating the deep, sandy loams that now define this site.
The soil is low in fertility and free-draining, encouraging the vine’s roots to reach deep and enabling them to thrive in the seemingly harsh conditions. Cooling breezes sweep through Vine Vale from the western ranges, tempering the heat of summer and helping to preserve natural acidity. The result is wines of both delicacy and depth, shaped not just by sun and soil, but by the quiet memory of the landscape beneath it.Vintage Conditions
Vintage 2023 was shaped by a cool, extended growing season that unfolded without major weather extremes. A mild summer with cool nights slowed ripening, leading to later-than-usual harvest dates across the region.
For Grenache, this allowed fruit to hang longer on the vine, resulting in refined tannins, vibrant acidity, and exceptional flavour concentration. Yields were slightly below average, but quality was universally praised.Tasting Note
Pretty and expressive on the nose, with multi-layered aromas of raspberry, dried cherries, rhubarb and lifted spice.
The palate is medium-bodied, with savoury earthiness and fine, structured tannins. Waves of spice and red fruit add texture and depth. Complex yet elegant, this is a wine of balance, generous in flavour, yet marked by finesse.
Technical Information
Fermentation
100% wild fermentation with natural malolactic conversion. Gentle pump overs twice daily for 14 days.
Oak Treatment
Gently pressed using a perforated basket press. Matured for nine months with 40% in seasoned French oak, and the remainder in stainless steel to retain vibrancy.
Cellaring
Will reward 8 to 15 years of careful cellaring.Serving
13-15 ° C (slightly cooler than room temperature)
Alcohol
14.5%
Closure
StelvenDownload Tasting Note & Country (Map)
