Description
The 2017 Grenache Project was a unique and ambitious venture and possibly Australia's deepest exploration of old vine Grenache up until that date.
The concept is a simple one: the six producers from the Artisans of Barossa collective each are assigned a single row of Grenache from the same Barossa vineyard then are charged with the task of making a wine that they would want to drink.
“There are all manner of groups and initiatives that have proposed a collective yet individual approach to a winemaking schemata, but by my reckoning none so far where a single vineyard of grenache has been explored through the lens of six, diverse winemakers.”
- Mike Bennie on the 2017 release (The Wine Front, January 2018)
Released as a limited edition six-pack, in these six wines you get a unique opportunity to see not only the voice of the vineyard, but the individual thumbprint of each of the winemakers.
And these aren't just any winemakers - the Artisans of Barossa are some of the most respected names in Barossa, and indeed Australian, wine.
The heavy hitters in the collective include:
- Spinifex
- Massena
- Sons of Eden
- John Duval
- Schwarz Wine Co.
- Hobbs of the Barossa Ranges
Don't miss your opportunity to sample this one of a kind winemaking project which has been perfectly cellared at DDHQW since release!
"Grenache is the grape of the moment, at least in the warmer regions of South Australia… The Artisans of Barossa Grenache Project is in many ways the culmination of this obsession."
- Huon Hooke on the 2017 release (The Real Review)
Notes by Max Allen of the Financial Review:
2017 Grenache Project Schwarz
Jason Schwarz's 100 per cent whole-bunch fermented grenache, bottled early straight from tank, is the lightest and most immediately quaffable of the six wines. With its perfumed red cherry fruit and squishy tannins it tastes almost more pinot-like – no, gamay-like – than grenache-like.
2017 Grenache Project Ryan/Cowham
Corey Ryan and Simon Cowham chose to make their grenache using very different techniques to those they employ for their Sons of Eden wines: 100 per cent whole bunch, fermentation in an egg-shapped vessel, and two months' maceration on skins. This explains the wine's savoury, sappy, slightly minty characters and persistent powdery tannins.
2017 Grenache Project Collins
Another 100 per cent whole-bunch wine, left for a month to ferment in a closed tank, where it underwent carbonic maceration before pressing. At first taste this was the earthiest and funkiest of the six wines (in keeping with the Massena style) but exposure to air revealed some lovely, crunchy, bright purple fruit flavours.
2017 Grenache Project Schell
Pete Schell's use of 50 per cent whole bunch, carbonic maceration and ageing in large old oak all contribute to this exceptionally vibrant expression of grenache – intensely aromatic (sarsaparilla, Campari, rose petals, vermouth herbs), wonderfully lively and juicy in the mouth. My pick of the six right now. Will be fascinating to see how it ages.
2017 Grenache Project Duval
As you'd expect perhaps from ex-Penfolds chief winemaker John Duval, this expression of the Quarry Hill grenache is well balanced, approachable and generous. Just a little whole bunch in the ferment and gentle pressing have resulted in a wine with lovely supple dark fruit and flowing tannins draped across the tongue.
2017 Grenache Project Hobbs
Greg and Allison Hobbs chose to turn the volume up to 11 on their grenache parcel by drying the grapes on racks for five days before crushing and fermenting them. The result is a quite different style of wine to the others: dark, dense, glossy blueberry and black cherry fruit, round, slick dark chocolate tannins.
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