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Dr William Thomas Angove established Angove Family Winemakers in 1886, however his first significant grape harvest was in 1893. The grapes for this harvest came from his own un-named home block in the foothills of Adelaide at Tea Tree Gully, and a vineyard called Warboys a few hundred metres down the road from his residence, owned by Henry Hall. The production from these two vineyards was the beginning of the first commercial harvest of the Angove wine business after seven years of experimentation and hobby winemaking.
To bring some of the history of the Angove wine business and the Tea Tree Gully region to our McLaren Vale vineyard on Chalk Hill Road the vineyard has been named the Warboys Vineyard.
The vineyard is certified organic and selected bio-dynamic principles are utilised. The single vineyard Warboys wines are only made in the best years and are a true reflection of terroir, encompassing the unique soil, site and season.
Wines in this range:
Planted in 1964, the Grenache vines in the Warboys Vineyard have their roots questing deeply into the marled schist for sustenance. At the highest part of the vineyard adjacent to Chalk Hill Road and facing north, the excellent drainage and aspect allow the vines to bask in the warm sunshine of McLaren Vale’s Mediterranean climate. Although a rudimentary trellis exists, the vines have formed themselves into wizened limbs more common in bush vines. This ensures evenly spread fruit and a tendency towards low yields.
Above average rains during winter and autumn led to good moisture storage in the root zones of the vineyard. However a few 35°C days in mid-November 2009 caused a little shatter in the Grenache which was flowering at the time, reducing fruit-set. Even so, our vineyard team ventured into the patch in late December and cut away any superfluous fruit, helping the vine to concentrate flavours in the remaining bunches. The hand-picking team was sent into the vineyard on March 30th 2010. Final yields were around 1.5 tonnes per acre, with the whole bunches being chilled before transport to the winery.
Each bin of Grenache fruit was carefully transferred onto our stainless steel triage table where leaves, petioles and any shrivelled grapes were removed. A layer of bunches, complete with rachis, was placed on the bottom of the 1⁄2 tonne fermenters and destemmed berries crushed on top of them.
Inoculated with yeast selected in the southern Rhone Valley, the ferment was allowed to warm to 30°C with regular plunging every 8 to 12 hours. At 8 Baumé we jumped into the vats and used our feet to crush the whole berries on the bottom of the fermenters, releasing more sugar into the must. Fermented to dryness, the skins macerated for a couple of days before basket pressing. The wine was then transferred to older French oak hogsheads for malolactic fermentation and maturation. Final assemblage was decided in late September 2011 before the wine was bottled with no fining or filtration.
Bright red-blue colour, the wine is opaque.
Typical aromas of Grenache: lifted floral characters on the nose with some sandalwood hints.
Redcurrant and cherry intermingle with spice and pencil shavings, which are the result of maturation in large French oak barrels.
Drink now until 2020.
James Halliday Australian Wine Companion - 2013 Edition
"Very good colour as expected; another dimension of flavour from the great 2010 vintage, but I am not convinced the oak use has not been a little too enthusiastic. It’s a carping criticism, for this wonderful wine, and a fascinating contrast to the 2009."
Weekend Australian - Ray Jordan - 31.03.12
"Very intense and concentrated grenache from this block, planted in 1964. Aromas of dark chocolate and fl oral, spicy, gravelly notes. The palate is soft and supple with a delightful mouthfeel. Super wine of great fruit. Has been gently handled with basket pressing and older French oak use. Like this wine a lot."
2010 vintage - Sydney Royal Wine Show 2013, Bronze
2010 vintage - Int'l Wine and Spirit Comp 2012, Silver
2010 vintage - Riverland Wine Show 2012, Bronze
2010 vintage - Decanter World Wine Awards UK 2012, Silver
|Total Acidity||6.0 g/L|
|Residual Sugar||0.5 g/L|
|Bottled||12th October, 2011|
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