When founder Keith Hentschke purchased the property, he was looking for a shallow red brown clay loam soil profile overlaying the limestone to reduce the natural vigour of the vine, allowing vibrancy and intensity to shine in the fruit. The Grenache is selected from a block approximately 300m above sea level (ASL) situated on an easterly facing slope around 500m from Greenock Creek.
shattered limestone to salt & pepper siltstone and bluestone
Components were destemmed on arrival to the winery prior to fermentation. The winemaking was split across three separate fermentations, the major component (40%) was put through an extended maceration lasting a total of 50 days on skins. The second component (30%) was picked late in the season and cold soaked for 5 days before fermentation and the final component (30%) was picked early in the season and put through a short fermentation with a large portion of whole berries. All three components were pressed directly to oak and put through natural malolactic fermentation followed by 10 months maturation before blending and bottling in February 2016. - Winemaker, Andrew Quin.
Put through natural malolactic fermentation followed by 10 months maturation