2021 Sandalford 1840 Grenache
Light to medium bodied, textural and flavoursome on the palate, well balanced and carried by soft acidity leading to a long and sustained finish. A wine best enjoyed lightly chilled whilst young, fresh and vibrant.
Winemaker comments
Winemaker Notes
Handpicked in late February, the fruit was destemmed to small open fermenters and inoculated with a selected yeast isolate. The must was treated by pumping over twice daily during fermentation to keep the skins and juice in constant contact. Based on taste, the ferment was pressed to tank once the perfect balance of colour, flavour and tannin extract was achieved. After the completion of primary fermentation, the wine was inoculated for Malolactic Fermentation (MLF), then transferred into seasoned French oak barriques for six months maturation on lees prior to blending and bottling.
Meet the maker
By the time I turned 18, I had become fascinated with wine. I was keen to learn as much about wine as I could and I received some great advice: to work in the industry before committing to any tertiary study....
Continue Reading > I was lucky enough to get my start at the cellars at Houghton Wines, here in the Swan Valley. I loved it, and it was the beginning of a career which was to eventually see me spend 20 years with Houghton’s. But first, I wanted to discover what traditional winemaking was like in the northern hemisphere. I took myself off to Burgundy, France, where I worked several vintages learning as much as I could about the craft of winemaking from some the best in the business. Returning to Australia I continued my career, picking up a few awards in the process of learning more and more about winemaking and achieving Bachelor of Applied Science and Oenology at Charles Sturt University, NSW. I was awarded the inaugural Gourmet Traveler Young Winemaker of the Year 2001, James Halliday’s Winemaker of the year in 2009, Winemaker of the Year in Ray Jordan's 2017 Annual West Australian Wine Guide, and I’ve judged extensively at capital city and regional wine shows. Australia makes some amazing world class wines! I’ve been fortunate to be Senior Winemaker at Sandalford Wines since March 2021 and I’m delighted every day by our estates’ old vines, the passion of the viticulture team here, and the outcomes we are able to achieve each vintage.
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Continue Reading > I was lucky enough to get my start at the cellars at Houghton Wines, here in the Swan Valley. I loved it, and it was the beginning of a career which was to eventually see me spend 20 years with Houghton’s. But first, I wanted to discover what traditional winemaking was like in the northern hemisphere. I took myself off to Burgundy, France, where I worked several vintages learning as much as I could about the craft of winemaking from some the best in the business. Returning to Australia I continued my career, picking up a few awards in the process of learning more and more about winemaking and achieving Bachelor of Applied Science and Oenology at Charles Sturt University, NSW. I was awarded the inaugural Gourmet Traveler Young Winemaker of the Year 2001, James Halliday’s Winemaker of the year in 2009, Winemaker of the Year in Ray Jordan's 2017 Annual West Australian Wine Guide, and I’ve judged extensively at capital city and regional wine shows. Australia makes some amazing world class wines! I’ve been fortunate to be Senior Winemaker at Sandalford Wines since March 2021 and I’m delighted every day by our estates’ old vines, the passion of the viticulture team here, and the outcomes we are able to achieve each vintage.
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Tasting notes
Varietals
Varietal
Grenache
Colour
Other Notes
Bright ruby red with youthful mauve hues
Nose
Production
Aromas of raspberry, maraschino cherry, pomegranate, wild mint and musk. With hints of nutmeg, wood spice and mushroom adding complexity and appeal.
Palate
Tasting Note
Light to medium bodied, textural and flavoursome on the palate, well balanced and carried by soft acidity leading to a long and sustained finish. A wine best enjoyed lightly chilled whilst young, fresh and vibrant.
Vintage Conditions
Vineyard Notes
The 2021 vintage could be best described as challenging. A reflection of the wetter than average summer impacting picking decisions. The Caversham vineyard however fared well and produced fresh, bright, flavoursome fruit to make wines from. Grapes were phonologically ripe at time of picking and harvested with an optimal balance of sugar and flavours. The resulting wines are fresh and display wonderful, bright varietal fruit characteristics.
