ICWM welcomes you GRENACHE

Transcription

1 ICWM welcomes you GRENACHE

2 Domaine Grier Grenache 2014 France In 2006, the Grier Family (Villiera) obtained this vineyard in the south of France 100% Grenache Harvested at optimum ripeness Fully destalked and crushed, transferred to red wine fermenters Fermentation occurred at C, with regular pump overs Wine spent 3 weeks on skin for colour extraction, during which MLF was completed Alc. 13.5%; RS 1.3 g/l; TA 5.35 g/l; ph 3.48

3 Common Synonyms Cannonau (Italy) Garnacha (Spain) Garnatxa (Spain) Grenache Noir Alicante rare

4 Profile: Grenache Noir Origin: Spanish (Aragon) 1200s; spread to Sardinia, Sicily & Naples France: By 1800s it had spread to Languedoc, Southern Rhône & Provence South Africa: First wine from Grenache is said to have been made in 1729 (Jan Boland Coetzee) ha ha ha (Swartland; Paarl; Olifants River; Stellenbosch)

5 OLD VINE PROJECT There are 11,7 ha of old Grenache vines in SA Older than 35 years The oldest block was planted in 1952 This block is situated in Piekenierskloof, and it now belongs to Adi Badenhorst Most of the Grenache is in the Olifants River District (incl. Clanwilliam & Citrusdal)

6 Ampelography of Grenache Shoot tips: Downy, white, sometimes with light crimson colour Leaves: M to L; round; kidney-shaped; mainly three-lobed; yellowish-green Shiny & smooth underneath Petiole sinus is lyre-shaped; the apical sinuses = shallow & medium, with lobes that sometimes overlap Teeth are small, broad & pointed Bunches: Medium to Large, conical, shouldered and compact Berries Medium-sized, oval to round; dark-pink to black-blue; noticeable bloom; soft skin with juicy pulp.

7 Viticulture of Grenache Characterized by strong wood canopy and upright growth Good wind tolerance; can thrive in dry conditions Early bud burst; requires long ripening season HIGH SUGARS HIGH ALCOHOL Too much water: produces thin pale wines with diluted flavours and high alcohol

8 Viticulture of Grenache Growth moderate to vigorous Good for bush vines Drought resistant rootstock R110 but choose according to soil Sustainability SA Tipping at flowering to improve berry set

9 Viticulture of Grenache During ripening protect the acidity. Stress will impact acidity Tartaric acid remains the same as berry ripens Optimal ripening temperatures between 25 C - 30 C A berry can change within a week from fruity to tannic ~ Dewaldt Heyns

10 The challenges of Grenache Grenache is highly prone to oxidation Harvesting: Too early phenolic ripeness not achieved Too ripe jammy characters Just right spicy and purity of fruit Alcohol debate: Grenache has high sugars high Alcohol Aim for balance Wood canopy makes mechanical harvesting impossible Skin of Grenache is thin & lightly pigmented

11 Making wine decisions to make: Berry-sorting is essential healthy berries only Bleeding juice of young vines (12 20%) Oxidation is a problem Adjust SO2 soonest - (and whatever else needs adjustment) Cold soak <12 C; protect must with CO2 gas To yeast, or not to yeast?. Punch-downs vs. punch-overs (oxidation ꙭ) MLF, followed by +SO2 (Grenache has lower malic acid levels)

12 Ageing of Grenache (purity of fruit) Time on lees? With so many winemakers present your call New oak vs. older barrels? Personal winemaking styles & preferences; stainless steel and concrete are also an options Time in wood? Personal winemaking styles & preferences

13 Styles of Grenache determined by vine age Grenache is about purity of fruit Grenache is more than just a blending component Young vines < 15 years make Rosé JB Coetzee Fruity/juicy reds Older vines > 50 years perfect for making wine. Planting for the next generation

14 Flavour Profile of Grenache Usually without oak Fruity & juicy Candied fruit Red: Light style Sometimes using carbonic maceration (Beaujolais style) Raspberries & red cherries Spicy/cinnamon White pepper Red: Full-bodied Spicy & savoury & herbaceous All spice & cinnamon & white pepper Black cherries, plums & blackcurrant Floral (orange blossom) Citrus rind Tobacco Soft mouth feel, persistent tannins More compatible with wood

15 Personal winemaking styles & preference

16 TASTING:

17 Tokara Grenache % Grenache from Siberia, Hemel-en-Aarde valley, Walker Bay Handpicked, 10 ton/ha, over-night cold storage Grapes were destemmed, crushed. 50% stalks were added back. 20% juice drained off Saigne. Cold maceration, spontaneous fermentation, punch-down twice daily for colour extraction 3 weeks on skin Transferred to barrel for MLF, racked, back to barrel for maturation Old & new French oak barrels were used 10 months Minimal racking during maturation. Bottled without fining & filtering Alc 14.0%; RS 1.6 g/l; TA 4.7 g/l; ph 3.5 Only 2000 bottles

18 Kloovenburg Grenache Noir 2016 Vine age 5 years; Yield 4 ton/ha Schist soils Handpicked early morning, cooled overnight 70% Crushed & destemmed; 30% whole-bunch fermented Followed by a 3-day cold soak at 9 C, covered with CO2 blanket Wild yeast fermentation, light punch-downs twice daily, left on skins for 7 days Pressed and transferred to old oak barrels; MLF is completed 10 months matured, bottled without fining or filtering Alc 14.3%; RS 1.8 g/l; TA 5 g/l; ph 3.55

19 Spice Route Terra de Bron Swartland Grenache % Grenache Single Vineyard planted in 2001 on Klein Amoskuil farm Dryland bush vines on decomposed granite soils Hand-picked & hand-sorted During fermentation, punch downs were applied twice daily Racked off to old 225 L French oak barrels for MLF and maturation 16 months maturation before bottling Further 17 month bottle maturation Alc 14.0%; RS 2.6 g/l; TA 5.3 g/l; ph 3.5 Only 11 barrels

20 AA Badenhorst Raaigras Grenache 2016 Really an awesome red wine 1649 vines planted in 1952 Wild yeast fermentation, of which 70% was destemmed 1 pump-over per day, 20 days on skin Aged in old 500 L barrels Only 1200 bottles

21 Yalumba, Barossa Valley Some of the oldest Grenache vines in Australia This wine: planted between Cool weather resulted in slow ripening Different parcels of Grenache harvested separately, and crushed separately Most bunches were destemmed, but some stems left on to add another flavour dimension Wild yeast fermentation Batches selected for skin contact up to 3 months Thus added to greater colour extraction and complexity Racked to barrel for maturation Alc 14%; TA 5.5 g/l; ph 3.53

22 Saint Cosme ~ Little James Basket Press ~ NV *VdP Multi-vintage: Solera from 1999 to 2016 Fermentation and ageing in concrete tanks. 100% Grenache Little James Solera started in ½ new vintage Cherries, Souk spices, gingerbread, strawberry compote, coal and tar. A pure Grenache, it comes across as a chunky, beefy, bistro-styled red that offers plenty of upfront appeal in a direct, exuberant manner. ~ Robert Parker, Wine Advocate

23 Chateau Pesquie Le Paradou Grenache The 2014 Vin de France (100% Grenache) comes from rocky, clay and limestone soils and higher elevation vineyards located to the west of the city of Nimes Made from 100% Grenache (75-year-old vines) and aged 7 months in concrete tank, it offers up a naked expression of Grenache. It s a knockout value and this crowd-pleaser should not be missed The estate is from the up-and-coming Ventoux region, Chateau Pesquie is run by the talented brothers, Alexandre & Frederic Chaudiere The wines sell for a song, yet always deliver high-quality, loads of character and impeccably made profiles.- Jeb Dunnik R130 One of my all-time favourite producers in France, and a phenomenal bargain. - Robert Parker

24 Colour: Nose: Mouth: great ruby-red colour. powerful and fine, aromas of strawberry jam and pepper. the attack is floral, tannic and spicy. M. Chapoutier ~ Gigondas Vintage 2014 Majority of Grenache, and then Syrah, Cinsault and Mourvèdre The soil of this A.O.C. covers sandy molasses, clay or old alluvial deposits with shingles Grapes are hand-harvested at maturity This Gigondas is vinified in the traditional way with daily pumping-over A part of the wine is aged in oak casks before being blending with the other part This wine is aged from 12 to 16 months before bottling Alcohol: 14%

25 Roger Perrin, Chateauneuf du Pape 2014 Domaine Roger Perrin has hectares of vines in the Chateauneuf du Pape appellation hectares are devoted to making red Chateauneuf du Pape wine and 2 hectares are used for growing grapes to make white Chateauneuf du Pape wine (AVERAGE age - Vines planted in 1922) The vineyards are divided into 61 separate parcels that are dispersed in different lieux-dits in Chateauneuf du Pape. Most of their vines are planted in two different soil types, rocks and stones over clay and limestone and they have also sandy soils as well 100% destemmed; extended cold maceration; fermented for days Aging: about 15 months in 45% stainless steel, 35% foudre; 20% partly new oak barrels 70% Grenache; 15% Syrah; 7% Mourvèdre; 8% (Cinsault, Clairette, Counoise, Vaccarès)

26 THANK YOU FOR YOUR INTEREST