Vangardist - 2025 Grenache Gris/Blanc

2025 Grenache Gris/Blanc

Country
Abv
13.5%
Volume
750ml
The Vanguardist range represents the epitome of what we are about. Pushing the realms of standard winemaking to deliver intrigue, excitement and full recognition of this special and distinct terroir. Ultimate dedication to the craft of viticulture and winemaking, encapsulated in a bottle – through our lens. SINGLE SITE: ROHLACH VINEYARD, VINE VALE, BAROSSA VALLEY Grenache Blanc and Grenache Gris, key white mutations of the Grenache family and pillars of Southern Rhône blends. The introduction...Read More...

The Vanguardist range represents the epitome of what we are about. Pushing the realms of standard winemaking to deliver intrigue, excitement and full recognition of this special and distinct terroir. Ultimate dedication to the craft of viticulture and winemaking, encapsulated in a bottle – through our lens. SINGLE SITE: ROHLACH VINEYARD, VINE VALE, BAROSSA VALLEY Grenache Blanc and Grenache Gris, key white mutations of the Grenache family and pillars of Southern Rhône blends. The introduction of this new wine reflects our continued focus on Rhône varieties and our deep connection to Grenache in all its forms. 62% GRIS | 38% BLANC VINEYARD: Paul Rohlach, a third-generation grower whose grandfather first purchased the land in 1954. Fruit taken from 13 year old vines that were grafted to Grenache Gris in 2022 and Grenache Blanc in 2023. We are currently working closely with Paul to transition the vineyard toward more organic practices, including the complete cessation of herbicide use and the elimination of mid-row tillage to improve soil health and long-term sustainability. VINTAGE: 2024 vintage in the Barossa is characterized by exceptional quality, intense color, and rich tannins, despite low yields caused by windy conditions during flowering. HARVEST: Hand harvested on the 8th February 2025 Fruit thin at veraison to maintain crop levels below 45 HL/Ha VINIFICATION: Whole bunches were foot-crushed and held on skins for three hours prior to pressing. Fermentation occurred spontaneously, with half fermented in Hungarian amphora and the other half in inox. Full malolactic to further enhance body and texture. The wine was blended and aged for a further seven months, mostly in a new Austrian Foudre and remaining balance retained in inox. - Vanguardist, Producer

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