Celebrating the ancient clay soils of our Seppeltsfield Vineyard this Garnacha is well structured and elegant, bursting with Barossa class and flavour.
- SA - Barossa
- South Australia
Beautiful wine. Silken, impeccably structured, medium weight in its flavour and not too sweet. All fresh-tilled earth, dry raspberries, bitumen and malt/cedarwood. Perfectly balanced and a joy to drink.Campbell Mattinson, Wine Front (JUL/2009)
Grenache is a funny one. You'd almost call it a winemaker's wine. It can taste like overly sweet raspberry juice with a bit of cherry cough medicine thrown in - which is why a lot of people think they don't like it very much. But, of course, it can also be an enchanting mix of sweetness and savouriness if it's grown and made properly, which is probably why so many winemakers look on it as something of a holy grail. Pinot noir, nebbiolo and grenache are the three red varieties that winemakers routinely knock themselves out over.
The great advantage Australian winemakers have with grenache is that, if they're lucky, they're growing grapes on vines that are amon the oldest of their type in the world - if not the oldest. These are vines with street cred. Tscharke, a Barossa Valley producer uses grapes from its old Seppeltsfield Vineyard and then ferments them in old fashioned open top fermenters. Interestinly, the wine is then left to macerate - or stew - on its used grape skins for three weeks. It's a method that helps build tannis, and overall softness, and complexity into the wine.
Exhibit A - 2008 Tscharke The Potter Garnacah - is a belter. It tastes of bitumen and earth, raspberry and toasty, malty, cedary oak. Don't worry about the word Garnacha - it's Spanish for grenache. It doesn't really matter what you call it when it tastes as good as this. The wine has length, freshness and complexity, and (not that I'm complaining) it is arguably under-priced.
Campbell Mattinson, Gourmet Traveller Wine (OCT/2009)
Winery Tasting Notes
Deep brick red.
The saturated nose of cedar, oak, spice and roasted meat precedes the palate.
The intense, multi-layered palate of spice, cassis, herbs and liquorice fills the mouth with gripping tannins, and lingering persistence. Very moreish!
The 2008 The Potter is the perfect partner for veal and pork meatballs in rich tomato sauce.
Damian believes the 2008 The Potter will drink best over the coming 5 years +, though slightly longer cellaring should continue to see the wine evolve.
Picked early April the wine was destemmed and fermented in open top. Post fermentation the wine macerated for three weeks before being basket pressed and matured in French oak for 14 months.