The Rude Mechanicals ‘Priority Red’ Grenache Carignan, McLaren Vale
This wine is made from equal parts of Grenache and Carignan , both very much at home in the Cascabel vineyards , with the warm and windy summers. This is a wine that reflects the rich , complex dark fruits and spices, sometimes rustic attributes of these varieties but also full of perfume and personality, giving it a youthful and lively edge.
7 in stock
A passionate embrace of Grenache and Carignan from Susana Fernandez, the Spaniard in the works.. This wine is made from equal parts of Grenache and Carignan , both very much at home in the Cascabel vineyards , with the warm and windy summers. This is a wine that reflects the rich , complex dark fruits and spices, sometimes rustic attributes of these varieties but also full of perfume and personality, giving it a youthful and lively edge. THE RUDE MECHANICALS… a roughly-hewn and hybrid bunch of hapless hams whose play-within-a-play lives as a list within our list, not necessarily to be repeated but purely to express some individual urge – an itch scratched, a plan made flesh, an idea finally hatched, some sudden rush of blood, just something fresh. Every year Boutinot challenges some of our best producers to make something they might not usually make – something fun, different, exciting and a treat to drink. The vineyard is only 3 km from the sea, at the Southern end of McLaren Vale, in South Australia. Strong winds from the hills behind appear almost every afternoon during Spring and Summer; they minimize diseases and cool the area at night. The vineyard is dry grown, with a very well drained stony loam soil. The reddish gravely clay has plenty of medium size stones all through it. The trellis system is low (with the traditional single wire) and the vines are spur pruned (by hand), to allow good airflow thus reducing the need for spraying (only powder sulphur is needed, sporadically, for the prevention of Powdery Mildew). The vineyard is well established and in balance, cropping between 1.2 to 4.5 tonnes per hectare. The grapes are from our vineyard and were all hand picked. Grenache at 14º Bè in early April 2010, while Carignan (known in Spain as Mazuelo or Cariñena) at 13.6º Bè in mid March. The varieties were fermented separately in 1.5 tonne stainless steel open fermenters, with some whole bunches and regular hand plunging. Ferments were allowed to reach reasonably high temperatures, up to 30º C. Maceration occurred, on skins, for 2 weeks after fermentation, in order to gain better palate structure, even if this may sacrifice, some fruitiness and colour. The wines were pressed straight into a tank, blended and then transferred to barrel where malolactic fermentation occurred spontaneously. After 12 months the wines were removed from barrel and allowed to settle in tank naturally. The final blend was bottled in April 2011 using gravity filling to screw cap closures, labelled and packaged by us, using all our own equipment. By our participation in every phase of the process, from grape to final bottle, we maintain full control over the individuality and quality of every bottle of wine. Food Recommendations:- Great with roast beef or Lamb, grilled BBQ meats or savouring alone