Pushing Grenache to the limits. This wine is not about being a "Barossa" Grenache per se. It's an expression of the variety and a culmination of acquired learning over years of winemaking. It's pulverising - you'll love it or not.
I thoroughly enjoyed chatting to Michael and Susan about this wine. "It's a project that taught us patience," they said. A new label for Yelland & Papps but one not released every vintage, this is its debut release.
When you say complexity and interest, consider the fruit was dry grown from a vineyard planted in 1935 and spent 317 days on skins and using 100% whole bunches that were hand-fed into puncheons.
It sways and moves through the mouth with ease yet has plenty of personality to ask a few curious questions. Think licorice bullets, baked chocolate, sour cherry and plum aromas on opening. It morphs tremendously over a few days of tasting. Signs of tilled earth raises its head. It's not the plush and vibrant Grenache we often see and sometimes yearn for. This is focused, considered and layered. There is some warm but that blows off. Soft spices linger and that element of age shows in the fruit yet there is an acid brightness with a lemony zip. Quite the rollercoaster before the weight of the fruit grabs you on another turn.
This will age for over ten years, but if you can't resist now, that thing about patience... Pour it in a decanter a few hours before drinking and you'll be rewarded.
93/100
Region: Barossa
Posts
