Typically Grenache can be anything. It is extremely sensitive to season
and manipulation. The wine has a cascade red currant, ripe berries and
spice. The 2004 has a very rich palate, reflective of the year. It has
good texture that supports the fruit opulence and trade mark Samuel’s
Gorge earthy tones. Slightly more forward than the 2003 but a bomb all
the same. The palate finishes vibrant and fresh after a rollercoaster
of fruit and spice. Hang on. Cellar to taste!!!
Geology/ Paddock:
I am lucky enough to be able to harvest fruit from one of those old
vine blocks in Blewitt Springs, McLaren Vale. The fruit historically
has been used for port and now I use it for dry table wine. This field
is on 12 metres of deep white sands; in summer it could give you snow
blindness. I think Grenache enjoys light but not heat. These sands are
a result of a glacial push of ocean sediments to the higher peaks. The
roots of these vines sit a long way down in yellow clays. The vines
have taken time to find their feet so I don’t try to harness them; just
listen.
Shed:
There are many lessons to be learnt from the old world. Like pinot it
is important to avoid oxidation; it tends to dull the perfume. Like all
wines at Samuel’s Gorge the Grenache spends a long while on red lees;
the creaminess extends the mouth feel. I open the crusher up and let a
large percentage of whole berries through; this amplifies the
strawberry notes. Wild ferments also generate heat that aids
extraction. I can’t explain why but the indigenous cultures race with
fever early in ferment but lack the stamina to deal with the higher
alcohol; so I often co inoculate with something safe toward then end of
ferment. I like dry wine.
