Bright ruby in colour, with an alluring bouquet of assorted wild berries, red-licorice and a hint of confectionary. The palate is very seductive blending richness and roundness with vibrancy and dexterity. A modern style Barossa Grenache that is ideal for enjoyment upon release but with careful cellaring will mature beautifully for the medium term.
$48.00
Ranked #1 of 25 Grenache 2021 from the Barossa Valley The nose is awash with red and blue fruits and sweet baking spice notes. There’s a purity to the nose with its pristine fruit that draws you in. The palate doesn’t let you down. It’s a cushion of raspberries, red cherries and blueberries brimming with intensity. Some fine savoury edges curb the sweetness, balancing the wine. Fine bitter tannins on the finish accompany a warming alcohol glow. Clever winemaking here showcases the fruit, adding nuance where it’s needed.
Grenache sourced from 100+yo vines in Rowland Flat, 90+yo vines in Trial Hill and 60+vines in Tanunda and Vine Vale; 25% whole bunches; matured in old oak for 6 months. Bright ruby with purple flashes in the glass and aromas of finely poised red cherry, red plum and macerated raspberry fruits, cut with gingery spice, floral high tones and all the vibrancy and verve you’d expect from a top-flight grenache. Medium bodied, pure fruit edged with exotic spice, powdery tannin support and a bright line equals a sense of effortless drinkability.
The 2021 Notus Grenache (the Greek god of the southerly wind) has seen 25% whole bunches, fermented wild in egg fermenters, hand and foot plunged daily, 20 days on skins and matured for six months in French puncheons. This is ripe and succulent—there’s a real chew and push here in the mouth, with layer upon layer of red fruit held in place by spicy tannin. Polish and seduction in equal measure—not unlike Hugh Grant circa 2001.
A rich and rather decadent grenache with plum, orange-peel and nutmeg aromas and flavors. It’s full and layered with lots of beautiful fruit. Flavorful at the end, but fresh, too.
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Hand harvested and then sorted to ensure only the very best Grenache bunches were retained. The fruit was then destemmed with the inclusion of up to 25% whole-bunch clusters into a selection of small closed-style, egg shaped fermenters. After a brief cold-soak period, the fruit was allowed to warm naturally to start fermentation. Both hand and foot plunged daily, helped to manage the temperature exchange and the overall extraction. After 22-days on skins the fermenters were pressed off to large oak puncheon sized barrels for a 6-month maturation. Prior to bottling the wine was racked to blend, naturally clarified and then bottled.
NOTUS, the Greek God of the Southerly wind, is made from old vine Grenache. After basking in the warm summer climate of the Barossa Valley the vines welcome the arrival of the cooling Southerly wind which marks the transition from summer to autumn and so coincides with the last stage in the ripening process of Grenache.
Great drinking now through to 2032
