Inspired by our eating adventures in San Sebastian, immersed in the timeless pinchos bars surrounded by endless morsels of deliciousness, we wanted to create a versatile ‘eating’ wine designed to grace the table. With versatility in mind, we combined spicy and fragrant Tempranillo from both Blewitt Springs and the foothills of the McLaren Range, with a selection of old vine Grenaches.
Two vineyards of Tempranillo, one cool Blewitt Springs site, and one McLaren Flat Foothills vineyard were picked both by hand, we retained 20% whole-bunch, fermented another 10% by carbonic maceration, and de-stemmed the balance to retain whole berries for traditional open ferment. With a desire to retain freshness and vibrancy and to build a wider aromatic profile on the Tempranillo, it was left to the Grenache component to provide mid palate intensity. Old vine Grenache from three blocks ranging from 80 years to 44 years of age were de-stemmed and fermented in large open vats, with daily pump overs. After basket pressing the wine was matured in a mixture of stainless steel, old French oak barriques, and to two large old oak foudres for 7 months maturation before bottling.
This wine combines bright notes of pomegranate, sarsaparilla, violets and nutmeg typical of dry grown Tempranillo, with the perfume and succulence of old vine Grenache. This medium bodied wine is pretty, juicy and deliberately moreish. A lithe and juicy wine, it errs on the blood orange, cherry, red berry spectrum supported by savoury tannins built around a fine boned structure.
Ideal serving temperature is 16°C... Enjoy over a shared grazing meal, this food friendly versatile wine works a treat with a good selection of flavours from a platter of cured meats to, chorizo prawns to pizzas, pastas, quail and duck dishes. Cool cellaring between to 5 years to 8 years will be rewarded.
Varieties: 77% Tempranillo, 23% Grenache Alcohol: 14.2%
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