The Mitchells believe that given the conditions of rocky barren soils, old, dry grown vines and a long ripening period, which their selected vineyards in Clare offer, the fruit develops the flavours and structure for a complex varietal wine. The fully ripened Grenache fruit is fermented on skins from 10-14 days and gently basket pressed to extract full flavour and tannin structure.The glorious essence of Grenache is enhanced with a touch of mourvedre and sangiovese.
- SA - Clare Valley
- South Australia
Winery Tasting Notes
Grenache, Sangiovese, Mourvèdre.
A deep developing brick red.
Savoury, dusty aromas of earth and spice.
The palate is fine with dry savoury developed fruit flavours. Herbal notes with a hint of dried rose petals. The intensity of flavour carries through with fine gentle tannins and a long lingering finish.
The wine is made using the full range of traditional winemaking techniques. Selected parcels of the fruit are given a cold maceration prior to fermentation and
others are given an extended maceration on skins after fermentation. Several small parcels of fruit are fermented in open tanks at 30 – 35 degrees with whole bunches and stalks included. Minimal oak influence allows wine to fully express the rich range of fruit aromas of the Grenache grape. With a savoury middle palate of Sangiovese and a long, dry finish of Mourvèdre.