d'Arenberg The Blewitt Springs Grenache
The nose is vibrant and youthful with fruit characters of cherry, raspberry and rhubarb with spices and fresh flowers in the background. The red fruit characters have intensity on the palate and are very focused with a great balance of ripeness and flavor
development. Dried savory nuances of sage and oregano build on the mid palate. This wine will certainly benefit from careful cellaring for at least 15 years and provide immense joy and interest along the way.
$120.00 / Bottle $1,440.00 / Case
In 1912, Joseph Osborn purchased the well-established vineyard just north of the township of McLaren Vale. Joseph's son, Frank, built d'Arenberg's cellars in 1927. By 1957, Frank's son, d'Arry, had bottled the first of the famous diagonal red striped wines. Enter the fourth generation, d'Arry's son, Chester, who took over the reigns in 1984. In 1990, Chester was crowned, “McLaren Vale Bushing King,” for producing the best table wine in McLaren Vale and in December, 2005.
Four generations of learning have provided current Chief Winemaker, Chester Osborn with an intimate knowledge of his vineyards (now totaling over 345 acres) and a healthy respect for the differing fruit characters obtained from the individual vineyard sites. Nineteenth century basket presses are extensively utilized to press the fruit, both white and red, providing a gentle extraction of juice. Much of the red fruit is fermented in 5 ton wax-lined, headed down, open fermenters. Both American and French oak barriques are used extensively.
Grenache making this wine is sourced entirely from the Blewitt Springs sub-region. This part of McLaren Vale was surveyed by William Greig Evans who noted the many natural springs. The Blewitt part of the title was in honor of his wife, whose maiden name was Blewitt.
Walking the vineyard rows and tasting grapes, Chester Osborn classifies and determines the ideal picking time for each individual vineyard. Small batches of grapes are passed through a gentle open roller crusher with some berries remaining whole and then transferred to five-tonne headed-down open fermenters. When tannin extraction is just right the wine is basket pressed and transferred to a mixture of new and used French oak barriques to complete primary and secondary fermentation. The barrel ferments are aged on lees to keep the wine fresh while also reducing the oak influence. There is no racking until final blending with no fining or filtering. Chester and the winemaking team undertake an extensive barrel tasting process to determine which blocks will be selected for these rare wines.