Gestalt Grenache Consult Shiraz 2017 (RRP $25 WM $22.90)

A light, moreish wine that captures the best flavours of young, vibrant Grenache and sets them against an intricate backdrop of dried herbs and spices. Upon entering the mouth Serotina is all about pure, pristine fruit flavours, but there are darker, spicier things in the shadows that take hold and carry the captivating finish. The buoyant nose is highlighted by cherry compote, red liquorice and Satsuma plum together with hints of dried herbs and potpourri. The bright, focused entry opens to a soft, slinky palate yielding red currant, cherry bon bon, dried cumquat, plum, and white pepper. Delicious.

Serotina

Meaning at the end of the day, the time that bats fly. Also an attractive e flower and a type of cherry. So many wine connotations. From the Latin Serotinus, but in the feminine voice (for 100 pretentiousness points).

Vineyards

Grenache

Two-thirds of the Grenache was sourced from an elevated vineyard near Williamstown at the southern end of the Barossa where the Valley meets the Adelaide Hills. The cooler Williamstown site produces the bright, punchy Grenache that forms the core of Serotina. The rest of the Grenache is from a warmer Bethany vineyard growingGrenache with darker characters. Together, the Grenache vineyards comprise almost 70 percent of Serotina.

Cinsault & Shiraz

Around one-quarter of the Sertotina is Cinsault from a Bethany vineyard not far from the Grenache. Here the sandy soil and slight elevation above the Valley floor produces soft Cinsault with a beautiful bouquet. A splash of Shiraz comes from Murray Street near Greenock in the northwest of the Barossa. The Shiraz grows on a warmer site below 280m on hard, red-brown soil, helping to create wine with lovely texture and dark red fruit flavours.

Winemaking

All grapes were hand-harvested, with the Bethany Grenache, Cinsault and Shiraz arriving around late March, followed by the Williamstown Grenache, which was harvested in late April. The Bethany Grenache was destemmed and crushed before a short cold soak and long, cooler ferment. There were 3 different treatments for the Willy Grenache: around half was destemmed and crushed; one-quarter was sealed in a closed fermenter for carbonic maceration; and the remainder was set aside for a cool ferment that included 30 percent whole bunches. Both the Cinsault and Shiraz were destemmed and crushed, with the Cinsault pressed early after 5 days on skins The Shiraz had an 8 day ferment and 8 days of extended maceration. All ferments used wild yeast, and were basket pressed to tank for settling before being gravity transferred to barrels. Small, old French oak was used for maturation. The Willy Grenache spent 8 months in oak, while the rest had an extra month. The wine was blended and bottled in early January without fining or filtration.

 



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