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Head Wines the Old Vine Grenache 2015

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Head Wines the Old Vine Grenache 2015

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"From a 101yo vineyard, there is a peppery, fibrous composure to this grenache, mitigating the variety's explosive tendencies. Chiselled of slate, grenache's liquid kirsch qualities are nevertheless on full display. These are restrained by a dollop of old vine mataro for ferruginous grip, 10% stems in the ferment and a gentle extraction regime, employing whole berries and wild yeast, before ageing in older oak for 17 months. The result is pure, unadulterated pleasure across the entire bottle." - James Halliday (Australian Wine Companion)

 

 

Product Description

The best parcel of Grenache came from a 68 year old vineyard in Krondorf on red to brown clays. Green harvested before veraison by 50% and shoot thinned to ensure ultimate quality of the grapes at time of harvest. Split hand-picked at 14% and 15% potential alcohol over a week. 15% whole-bunch, no crushing or temperature control, natural yeasts, hand plunged and foot trodden twice daily for 3 weeks.

Racked once during elevage of 12 months in 3 year old 500L puncheons and a small addition of old vine Shiraz for balance. Here the Grenache flirts with Burgundy rather than Rhone in its colour, texture and finesse. Bottled unfined and unfiltered under stelvin capsule.

Old bush vine Grenache planted in 1942 by Otto Grocke on a warm site of red to brown cracking clays near Krondorf in the middle of the valley floor.  10% whole-bunch, no crushing or temperature control, natural yeasts, hand plunged daily for 2 weeks.  Matured in a single 20 year old wooden foudre (2500L) to preserve the fruit and build texture.  Eat your heart out CNDP!  Bottled unfined and unfiltered under stelvin capsule.


Deep crimson red.  Essence of pure red fruit nose.  Pomegranate, spice, fennel bush, liquored and glacéed red cherry.  Only medium bodied but round, plump, sweet core of red fruits and profoundly textured mouthfeel.  An effortless wine; like eating a Grenache bunch from the vine... Pork, game or poultry will suit.  Drink now or up to 10 years. 14.5% Alcohol.

Dark earthy notes, deep dark and meaty raspberries, dark berries, spice, dark berries, spice, berries, spice .... well, you get the idea. Toss in kirsch, touches of cassis, herbs, pepper and that 'wild' earthy edge and you get the idea, this is one interesting, fascinating nose on a wine! Can this really be Barossa Grenache ... its so Southern French, and so intriguing I cannot remember a wine like it! This is the most interesting and intriguing wine I have tried this year, well, for many years perhaps, and just what I think wine should be ... challenging, interesting and individual. Great wine ... full stop ...  If you hate surprises, and wish your Barossa reds to taste the same, this is not for you, if you love wine, drop everything and grab this wine!  Gavin Trott


2015 will go down as another good vintage for Barossa Grenache, proof positive of just how well suited Grenache is to the region. In the same breath, old vine Grenache is still sold for half as much per tonne - if not less - than old vine Shiraz. I wonder when/if that will change? I know that Torbreck were once throwing big money at the best Barossa Grenache, but that was years ago...

This Grenache comes off old vines at Krondorf.


“From a 101 year old vineyard planted in Greencock”, says Alex Head on his wine info sheet. I like that new Barossa sub-region. Includes 10% Shiraz too. Tried this over two nights, and it took some time to get my head around it. Raspberry, dusty wood and spice, sage and sausage, some rosy perfume. Crushed red berries, slightly salty earthy character, spice and sage, grainy dryish tannin, and a solid but somewhat diffuse finish. It’s good, but not a top release, I feel. It will likely improve with a couple of years in bottle. Rated : 91 Points Winefront.com.au


"From a 101yo vineyard, there is a peppery, fibrous composure to this grenache, mitigating the variety's explosive tendencies. Chiselled of slate, grenache's liquid kirsch qualities are nevertheless on full display. These are restrained by a dollop of old vine mataro for ferruginous grip, 10% stems in the ferment and a gentle extraction regime, employing whole berries and wild yeast, before ageing in older oak for 17 months. The result is pure, unadulterated pleasure across the entire bottle." - James Halliday (Australian Wine Companion)

 

 

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