In pursuit of furthering our understanding of Grenache in Western Victoria, we held back our favourite two barrel of last years “New Tricks” release to spend additional time in oak, compared to the usual early bottled release. The result is a more savoury, layered wine that is perfect for when you need something special, something from the top shelf.
REGION: Grampians, Victoria
VINEYARD: Arawatta Vineyard , on red ironstone, on Djub Wurrung Country
VINTAGE: 2024
VARIETAL: 100% Grenache
GROWING SEASON: 2024 was in interesting year for Grenache in the Grampians. The growing season was travelling along nicely with moderate, dry conditions til March and then the cooler set in immediately. Although the grapes came off the vine looking great, the cooler finish to the year pushed out picking to the end of April.
WINEMAKING: Made exactly the same way as our 2024 "New Tricks" Grenache with destemmed fruit cold soaking for 3 days before a native ferment and an early press. However, instead of being bottled early, this wine spent 10 months in old French oak.
ALCOHOL: 13% - 7.7 standard drinks
FOOD MATCH: Miso glazed Eggplant.
In pursuit of furthering our understanding of Grenache in Western Victoria, we held back our favourite two barrel of last years “New Tricks” release to spend additional time in oak, compared to the usual early bottled release. The result is a more savoury, layered wine that is perfect for when you need something special, something from the top shelf.
REGION: Grampians, Victoria
VINEYARD: Arawatta Vineyard , on red ironstone, on Djub Wurrung Country
VINTAGE: 2024
VARIETAL: 100% Grenache
GROWING SEASON: 2024 was in interesting year for Grenache in the Grampians. The growing season was travelling along nicely with moderate, dry conditions til March and then the cooler set in immediately. Although the grapes came off the vine looking great, the cooler finish to the year pushed out picking to the end of April.
WINEMAKING: Made exactly the same way as our 2024 "New Tricks" Grenache with destemmed fruit cold soaking for 3 days before a native ferment and an early press. However, instead of being bottled early, this wine spent 10 months in old French oak.
ALCOHOL: 13% - 7.7 standard drinks
FOOD MATCH: Miso glazed Eggplant.