Ross Estate Grenache 2006

91 pts Stephen Tanzer International Wine Cellar (JR) - Deeper cherry and black raspberry flavors are enlivened by juicy acidity, with an exotic floral pastille note.

Tasting Notes

Crimson red in colour with purple hues. The intense nose has violet floral aromas, with rich Satsuma plums, raspberries and raisins. These flavours continue onto the palate, which also offers some well-integrated smoky oak and spice characters that continue well through the long finish. The supple tannins add weight to the palate and carry the fruit and acid structure of this elegant example of truly old vine Grenache

Awards, Reviews and other Notes

91 pts Stephen Tanzer International Wine Cellar (JR)
Bright red. Spicy strawberry and raspberry aromas are pure and straightforward. Deeper cherry and black raspberry flavors are enlivened by juicy acidity, with an exotic floral pastille note arriving on the long, sappy, firm finish. Lovely right now, but has the concentration to last for at least another few years. These vines are reportedly nearly a century old.

90 pts Robert Parker, Jr. #173
Purple-colored with a fragrant bouquet of kirsch, black raspberry, and clove. Ripe and sweet on the palate with very good flavors, it is slightly compact in the finish. Drink this tasty Grenache over the next 6-8 years.

90 pts Wine Spectator Magazine
Polished, silky and graceful, with smoky cherry and red plum flavors cascading along a sleek frame. A charming wine that has some extra oomph on the finish. Drink now through 2013. 1,000 cases made. –HS

87 Wine Enthusiast Magazine ripe and pretty with vanilla, tropical nuts and black tar scents and flavours of mixed berry jam that carry over to the crisp finish. There's no tannin to speak of, making this a good choice for lean pork dishes. Drink now!

Winemaker Notes

The grapes for this wine come from the oldest vines on the Estate at 94 years of age. Making this truly an OLD VINE GRENCHE. The 2006 vintage started with warm days in early summer allowing the grapes to produce intense flavour and colour early in the season which then turned cooler, resulting in good natural acid retention and a long ripening period. The grapes were hand harvested in the last week of March and crushed into open fermentes. They were pumped over twice daily during the cool fermentation temperature of 24-26 degrees to retain fruit intensity and colour. Once fermentation was complete the skins were pressed in our air-bag press and this portion blended with the free-run, before being transferred to seasoned barrels to complete malolactic fermentation. These barrels were racked twice during the wine’s 11-month maturation phase before being roughly filtered. The wine was bottled on the Estate on our own bottling line, under screw cap closures to retain the freshness of the wine.

Chemical Analysis

Price

SKU

Varietal

Alcohol %: 14.8%
Total Acid: 6.8
Free/Total Sulfur: 30/76
pH: 3.35
Residual Sugar: 2.1

$19.99

7028

Grenache