Gnarly, old Grenache vines with concentrated, low yields + the magic ‘Geyer touch’ of early picking & less is more winemaking makes for the emblematic take on Grenache. Dave adores the suppleness and fineness that Grenache can demonstrate from the ‘right’ sites in the Barossa. This Wiliamstown district, 85+-year-old vineyard defines that character. It is a 2.5 acre plot at 1,000 feet in elevation sloping down to a creek with silty and sandy soil sitting atop chunks of ironstone, bringing needed structure and mineral drive to the finished product. The name ‘Sands’ Grenache always centers back to the ability of Grenache on sands and how Dave seeks to find the best version of it. Whether direct pressed, long skin contact, barrel or tank, Grenache on sands has a way of truly being an epic version of itself!
The fruit handpicked and fermented entirely whole-cluster in one-ton fermenters with a little bit of dry ice and the lid clamped down to minimize pre-ferment oxidization. Both primary and secondary fermentation carried out naturally and over a four month period. It was then pneumatically and foot pressed into neutral French Hogsheads (300L) and Demi Muids (700L), where the wine aged for 9-10 months. The ‘slurpy juice’, as Dave calls it, was then racked to tank and bottled without fining or filtration and no sulfur for this vintage.