This is by no means your ‘usual’ South Australian blend, but it is by no means the strangest concoction Dave Geyer has put together. Dave wanted to put together a ‘light red meets rosé’ that is unmistakably a South Australian wine. Mission accomplished. All three vineyards that make up this wine are organically farmed. The Grenache comes from 100+-year-old vines off of two rows of the ‘Sands’ vineyard planted on the ancient sands of Vine Vale. The Mourvèdre is from a dry-farmed 30-year-old vineyard in the Clare Valley and brings plenty of density to the wine. The Sémillon portion is 100+-year-old vines in the Barossa.
2020 was an tough start to the year (wildfires for one) but a really incredible finish to the vintage. The Sém came in very early along with the Grenache, the Mourvèdre hung out a bit later and got the right amount of density and fruit to add to the blend. All fruit was hand-picked and ambient yeast fermented. The Grenache was fermented 50% destemmed and 50% whole-cluster in open top tanks for ten days with very gentle pouring over the cap. The Mourvèdre was fermented entirely whole-bunch with seven days of occasional hand plunging. The Sémillon was completely destemmed and whole-bunch pressed to old barrels for fermentation. The red varieties were pressed to old barrels and after 11 months all three components were blended to Dave’s liking and placed into tank for an additional 45 days. The wine was then bottled without fining or filtration and just a small 20ppm addition of SO2.