To maximise our blending options, all batches of Bushvine Grenache are crushed as separate parcels, to either our 6 tonne static pump over fermenters or our 8 tonne open top stainless steel fermenters, which utilise the Yalumba designed cap plunger for cap management. The majority of batches are fully de-stemmed, however for some batches we do not de-stem at all, preferring to leave the stems on to help contribute another flavour dimension. The natural or 'wild' yeasts present on the grape skins are then allowed to initiate the sugar fermentation, this may happen within the first 12 hours or so, or it may take up to 2 - 3 days. When the fermentation has progressed about halfway, cultured winery yeasts are then added to ensure completion of this fermentation. Particular batches are then selected to remain on skins post-fermentation which could be up to 2 - 3 months. This then contributes to wines with greater complexity and individuality.
This wine’s colour shows full to medium depth reds with purple hues. The aroma is bright and jubey with spicy dark berried fruits and a savoury, meaty plum fragrance. The palate packs a juicy core of impressive density showing savoury and earthy textures and a fine grained tannin finish. Smoothly balanced and eminently drinkable. Certainly consumable now, but a wine that will age well over the next five years.
Suitable for vegans
2012 | 2011 | 2010 | 2009 | 2007