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Michael Papps describes his Second Take Grenache as a wine where Grenache meets Beaujolais.
The sweet, vibrant fruit off this old vineyard is fermented with a good amount of whole bunches and sees about a quarter new oak - none of which impedes the pure red-fruited expression of variety and region.
This is a red wine bursting with vitality and exuberence. It’s Grenache running full tilt at freshness.
Michaels best Grenache to date, no doubt.
What It Tastes Like
Raspberry jam, purple jubes smells. It’s a heady perfume of sweets and florals. Some nougat and fluffy tannins that bring a pucker. Juicy berry/cherry fruited, supple, loose-knit tannin. Sweet spices to finish. Fleshy and free feeling. Charming wine. Beau-jo Grenache indeed.
95 points “Hand-picked, 61% whole bunches, 17 days on skins, matured for 8? months in French oak (26% new). Yelland and Papps are intent on breaking the laws of accepted wisdom. The colour is a clear, full crimson, the bouquet of plums and cherries, and the palate is fresh, not hot.”
- James Halliday (Australian Wine Companion)
95 points. “If you need clarification for why I love Grenache so much, track this down. What a cracker! Michael Papps has weaved his magic here. 61% whole bunch, wild fermented, 17 days on skins, 26% new oak, unfined and unfiltered and all that jazz. Some sweet fruit love, it’s plush sending you to your knees. Pretty and vibrant, there’s an electrifying personality here. Nimble on its feet, bright red fruits run riot. The bunches play the savoury hand without overstaying their welcome. Fine spice rides it home with a funky textured beat. Grenache with personality and funk - more please! Drink now to five years.”
- Steve Leszcynski (Q Wine)
Will 2016 be the year of Grenache? We’d like to think so. For starters, its pure drinkability is hard to match. It shows great transparency of site, clearly transmitting the nuances of vineyard into the glass. And we in the Barossa are truly lucky to have some seriously old Grenache vines still in the ground, giving us access to an incredible resource of A+ fruit.
As always, wild yeast and time on skins before basket pressing to a mix of new and old, French Oak barrels for 8 months before bottling without fining or filtration. This year, the whole bunch component in the wine is 61%, no doubt adding increased clarity and lift to the wine.
Medium cherry red in the glass with pure, juicy, fruit aromas of plum, raspberry and redcurrant leaping from the glass. The ripe fruit is underscored by hints of Asian spice, cranberry, gingerbread, watermelon, red licorice, purple flower top-notes and some very gentle cashewy oak residing further in the distance. In the mouth, it has more in common with a Pinot Noir than a beefy Barossa red.
There’s space and a sense of airiness as the pure rip flits around the palate leaving a trail of spice. Again, red fruits dominate — plum, cherry, redcurrant and raspberry with a blast of cranberry picking up the pace. It shows abundant spice hints along with ginger cake, red licorice and floral high-tones peeking through. The finish lingers nicely leaving a spice-studded trail and beautiful fruit detail and as a wine that stays true to its Barossan roots, varietal characteristics and downright dangerous drinkability, we are kind of chuffed with our 2016 Second Take Grenache release.
Wild ferment and receiving an average of 17 days on skins. Minimal pump overs to retain the softness and finesse of this thin skinned grape variety. Then gently basket pressed to French Oak Puncheons and Hogs Heads for 8 1/2 months prior to bottling unfiltered.
Bottled 10th January 2017 3100 bottles produced pH – 3.52 TA – 6.20 Alc – 14.3% Vegan Friendly
RRP - $40 Winemaker : Michael Papps
A blend of two extroadinary vineyards, one 50 year old vineyard situated on the valley floor and sitting on sandy loam and running east/west and the other also running east/west on the valley floor but on a richer red loam and 10 years older.
Closure: Screw Cap
Bottle Size: 750ml
Drink Until: 2024
About the Producer
Yelland and Papps
Yelland and Papps is one of poster boys of the ‘New Barossa’. Owned and run by husband and wife team Michael and Susan Papps, their philosophy is about respecting what has made the Barossa great, whilst also experimenting with a new range of grape varieties and winemaking techniques.
The Barossa has a big reputation. Big in every sense of the word. Known for producing blockbusting examples of impenetrable old vine Shiraz and Grenache envied by much of the world, it is a region that should be celebrated as the region that first put Australian wine on the map. Now, with a new generation of winemakers reinventing the region, there’s more than just power in the Barossa’s bag of tricks. With a move toward picking earlier and pulling back on oak maturation, there’s a fresher, more subtle side to Barossa wine which offers plenty to the modern Australian wine lover.
Grenache is the great sleeping giant of Australian red wine. We are the custodians of the oldest producing Grenache vines in the world, some ancient vineyards planted as far back as the 1850’s. Modern Australian Grenache is a different beast to the wines of yesteryear, they are more youthful and vibrant, showing bright red fruit characters, silky tannins and a delicious array of spices. With the viticultural resources we have at our disposal in this country, Australia can be one of the world’s leading producers of this variety, making wines that easily rival the best of Europe.
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