About The Pack
The Grenache Project is a unique and ambitious venture and possibly Australia's deepest exploration of old vine Grenache.
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.
Released as a limited edition six-pack, in these six wines you get a unique opportunity to see not only the voice of a 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.
2019 Schwarz Grenache
“I’ve been pursuing a distinctly lighter style of Grenache since the first Project release in 2017, one that showcases the purity of varietal red fruit and spice characters, married to a fine line of crunchy, savoury tannin.
I hand harvested whole bunch fruit on March 1, which was then chilled for 24 hours in the winery before allowing fermentation to initiate with wild yeasts in a sealed stainless steel tank enabling carbonic maceration to enhance softness of the tannins. These styles demand an exceptionally delicate touch – the whole bunches remained largely undisturbed on skins for 14 days, with just three foot stomps through that time interceded by a daily pump-over to keep the yeast active and to gently coax flavour, aroma and structure from the fruit.
The wine was pressed on the 16 th March into stainless steel tank where it stayed prior to being racked twice before bottling in September.” - Jason Schwarz, Schwarz Wine CompanyRead more about 2019 Schwarz Grenache
2019 Lehmann Grenache
"Working at Yalumba was where I first discovered old vine Barossa Grenache, but my time spent with Kym Teusner truly opened my eyes to the possibilities of winemaking expression for a variety that is so eminently suited to the Barossa vineyard landscape.
The Scheer Vineyard is a really good old vineyard, obviously attended to with great care as the vines are in good balance. I harvested by hand on March 5 whilst the fruit was still on the ascendency of ripeness and displaying plenty of bright crunchy acidity. The fruit was destemmed and must chilled before transfer to a single open fermenter for 10 days on skins with daily hand plunging and pump-overs. Maturation was in a single seasoned French oak demi-muid for six months prior to bottling.
From the outset, my intention was to make a wine that showed plenty of bright varietal aromatics, with a supple palate of red fruits wrapped around a spine of good acidity and fine tannin. This approach makes for a flexible wine – easily enjoyed by itself and approachable all day long, and with enough flavour weight to be enjoyed with a meal." - Phil Lehmann, Max & Me WinesRead more about 2019 Lehmann Grenache
2019 Schell Grenache
"My aim with this wine was to focus on promoting the purity of Grenache aromatics, and a palate that retained fruit freshness with a fine tannic edge.
Picked on March 1 st , I kept half the harvested fruit as whole bunch, which was placed on top of the balance of destemmed fruit in a sealed stainless steel tank for 14 days. Fermentation was initiated using wild yeasts. This carbonic maceration technique, often associated with the wines of Beaujolais, produces lively wines with plenty of bright fruit and soft, fine tannins.
The ferment was foot stomped before a gentle bag press, and transferred to a single 600l thick staved demi-muid barrel for maturation on fine lees for 6 months before being racked to tank for bottling." - Peter Schell, Spinifex WinesRead more about 2019 Schell Grenache
2019 Duval Grenache
"Our approach to the Grenache Project varies subtly each year as we respond to the vagaries of the vintage.
The warmer and dryer conditions of the 2019 summer had accelerated ripening, and we made the decision to pick at the earliest opportunity when the flavour, structure and natural acidity of the fruit was in balance. In the winery, ‘keep it simple’ was the play book this year – after all, these are near on 100 year old vines and letting the quality of the fruit and character of the vineyard shine through was of upmost importance.
The ferment comprised 50% whole bunch and 50% destemmed fruit which spent 8 days on skins. Alternating hand plunging with foot stomping and daily pump-overs is a gentle way of coaxing flavour and structural components from the fruit whilst retaining delicacy and brightness. The wine was matured in seasoned French oak hogsheads for 6 months prior to bottling." - John and Tim Duval, John Duval WinesRead more about 2019 Duval Grenache
2019 Ryan/Cowham Grenache
"As a winemaker/ viticulturalist team, our priority is always to ensure the sense of place is preserved in a wine.
This demands gentle handling of the fruit and a minimal intervention approach throughout the winemaking process, with natural fermentation, foot plunging and cool fermentation temperatures to ensure slow and gentle extraction of flavour and texture. The fruit was hand picked on the 5th of March and placed in an egg-shaped fermenter which allowed the fruit to have a long soak on skins for 100 days before pressing off.
The inclusion of 75% whole bunch-clusters initiated some carbonic maceration to enhance and promote aromatic complexity and develop palate texture. Once pressed off to oak on full press-lees, the wine remain undisturbed for six months in large seasoned French oak barrels – a time we feel enables a coming together of the flavour and textural components of the wine. Our aim was to craft a complex wine of great flavour and textural complexity, a wine that also had the ability to mature and gain interest and intrigue through time in bottle." - Corey Ryan and Simon Cowham, Sons of EdenRead more about 2019 Ryan/Cowham Grenache
2019 Hobbs Grenache
"We have always preferred wines that are generously flavoured, and have continued to pursue the same aim through this Project, although respecting that in the winery Grenache requires a far more gentle approach than the more robustly structured Shiraz we produce from our Eden Valley vineyards.
We retained 30% of the harvested fruit which was picked on 5 th March as whole bunch to promote tannin structure in the wine – the balance of 70% was destemmed berries. Over the 10 day ferment in open top stainless steel fermenters, we employed daily pump overs to promote juicy, fleshy red fruit flavours in the wines.
Prior to being pressed to barrel, we foot stomped the fermented fruit to break the skins and release the last of the juice from the berries. The wine was pressed to seasoned French oak hogsheads and matured on fine lees for 6 months prior to bottling." - Greg and Allison Hobbs, Hobbs of Barossa RangesRead more about 2019 Hobbs Grenache