Formed in 2005, Artisans of Barossa is a group of six wineries who share a like-minded approach to winemaking and wine enjoying. The collaboration of Hobbs of Barossa Ranges, Schwarz Wine Company, Massena, John Duval Wines, Sons of Eden and Spinifex Wines represents a determined and heart felt commitment to work together to promote the art of small batch, sub regional Barossa winemaking.

Whilst the purpose of Artisans may emphasise individual expression in Barossa winemaking, our producers equally relish opportunities to work together. Building upon their collective winemaking skill and experience, knowledge of the vineyard landscape and connections throughout the local wine community, this partnership of six great winemakers is a considerable force.

THE

artisans

of

barossa

The Grenache Project is six wines made by six winemakers from one Barossa vineyard. An experiment designed to explore the influence of winemaking on the terroir of a single vineyard. The first vintage release in 2017 received acclaim from Australia’s most respected wine commentators.

“Grenache is the grape of the moment, at least in the warmer regions of South Australia… The Artisans of Barossa Grenache Project is in many ways the culmination of this obsession. The wines sold out long ago, but the six winemakers who share the Artisans of Barossa cellar door released six 2017 grenaches which demonstrate just how strongly the winemaker’s thumbprint can trump terroir, at least while wine is very young… Each treatment yielded a wine that is different from every other wine. All are interesting, several sublime.”Huon Hooke, TheRealReview.com, April 2018

“There are all manner of groups and initiatives that have proposed a collective yet individual approach to a winemaking schemata, but by my reckoning none so far where a single vineyard of grenache has been explored through the lens of six, diverse winemakers.”Mike Bennie, The Wine Front, January 2018

“Artisans of Barossa are a bunch of like-minded souls from six wineries who share a goal to “promote small batch, sub-regional winemaking. They collaborated last year on Grenache Project 2017 – an experiment designed to explore the role of terroir. And let me tell you, they made six glorious Grenache.James Halliday, Weekend Australian Magazine

THE

GRENACHE

PROJECT

by ARTISANS

OF BAROSSA

Selected for its pure, bright vitality, Grenache is an ideal canvas upon which our winemakers can express their craft, and themselves. In 2018, each winemaker was allocated a single row of vines in the Kylie’s Garden Vineyard at Stockwell in the northern Barossa. They were then let off the leash, given free rein and left entirely to their own devices. The brief was as simple as it was short… ’make a Grenache you’d like to drink.’

As a set, the six wines are testament to a superb vintage, and an emphatic statement of the supreme qualities and deliciousness of Barossa Grenache. Each wine promotes the distinctive character of the vineyard terroir, but also stands apart from the others, bearing the distinct imprint of each maker through style, texture, character and flavour.

RECOMMENDED TASTING ORDERIf tasting as a set, is lightest to boldest:1. Schwarz2. Schell3. Ryan/ Cowham4. Duval5. Hobbs6. Collins

Recommended alternative tasting order to spread the tasting over three sessions.1. Schwarz and Schell - fresh aromatic

b right style.2. Duval and Hobbs - fuller, heavier

styles.3. Ryan/ Cowham, a fresh bright

complex style tasted alongside Collins as the heaviest style.

KYLIE’s

GARDEN

Vineyard,

stockwell

This 60 year old vineyard is located in the northern Barossa Valley near the township of Stockwell at an altitude of approximately 290m. Vineyard management practices over the life of the vineyard have changed since it was planted in the late ‘50’s. From bush vine at planting, to trellised vine, and then back to the original goblet shaped bush vine in recent times. Now growing unsupported, the vines find a natural balance through more even distribution of the fruit, exposure of the bunches to dappled light through good foliage cover, and cooling airflows throughout the vine and canopy.

The vines are planted on flat ground in bright red soils estimated to be 5-10 million years old, derived from iron rich deposits dating back 200 million years. The roots penetrate to good depths enabling them to access sub surface soil moisture that accumulates over winter. This proves critical to maintaining vine health through the drier months of the Barossa growing season. The soils are relatively infertile, which assists in moderating vigour and constraining crop levels.

Compared to other sub regions of the Barossa Valley, this site experiences marginally higher day time temperatures, but also cooler night time temperatures. This unique combination, together with low growing season rainfall, allows the Grenache to ripen fully over an extended period of time meaning great flavour development and excellent tannin ripeness.

VINTAGE 2018With good rains through winter 2017 lifting soil moisture levels, followed by ideal growing conditions through Spring, Grenache across Barossa set a good average crop level. After a burst of heat pre-veraison in late January, the ripening conditions through February were perfect for the development of tannin ripeness and flavour, with generally cool days and few incidences of excessive heat. The on-set of harvest came early for Grenache with a run of warm dry days at the end of February producing vibrant flavours at moderate sugar levels. Vintage 2018 is an exceptional year for Barossa red wines and the early release Grenache wines look very strong.

Be it local myth or plain simple reality, but the saying goes around the Barossa that it takes five generations or more for a family be considered ‘locals’. In this context, the Schwarz family most definitely qualify as ‘local’. Five generations a resident, two generations as grape growers, and now Jason Schwarz a first-generation winemaker.

Jason’s self-declared approach to winemaking is a pragmatic one.

“I just make wine from grapes - a practical solution to a farmer’s need to do something with his grapes when they’re ripe and ready for harvest. How I express my approach to winemaking may not be as polished as others, but I prefer people to taste and appreciate my wines as honest expressions of a farmer’s produce and to just see me as an everyday bloke that turns grapes into wine for a living.” Jason Schwarz

jason schwarz

schwarz wine

company

WinemakingHarvested: 2nd March 2018.Fermentation: 100% whole bunch, foot stomped daily before being pressed off to seasoned 300 litres French oak hogsheads.Alcohol: 13.5%pH: 3.57TA: 4.8gL

Tasting NotesLight cherry-red in colour, lifted, green curry spices, hints of rhubarb complexity, pepper and creaming soda aromatics. A soft juicy palate with some bunchy undertones and red cherry and apple-skin flavours. Mid to light bodied, finishing bright and refreshing.

When Peter Schell and his wife Magali came to Barossa, their desire for Grenache burned strong. Blessed with an opportunity to make wine from the amazing resource that is the Barossa Valley’s old vine vineyards, the Spinifex approach is built around keeping things reasonably simple in the winery, with everything they do focused on preserving fruit purity, freshness and the typicity of the variety, vintage and vineyard.

“What we’re doing with The Grenache Project is really bloody important. It’s symbolic of the commitment of artisan winemakers and growers to exhibit the best of their craft and showcase expressions of the region’s ancient soils with a variety so deeply rooted in our viticultural heritage and so clearly suited to this place.”Pete Schell

WinemakingHarvested: 2nd March 2018.Fermentation: 50% whole bunch and hand plunged daily before being pressed off to seasoned 600 litres French oak demi muid.Alcohol: 14.5%pH: 3.55TA: 5.0gL

Tasting NotesRuby-red in colour. Vibrant florals with rosewater and cherry-fruit spice aromas, and a lifted, complex white pepper and cab-mac confectionary influence. A fleshy, juicy and cushioned palate with some chewy textural vanillin and dusty tannin edges. The wine finishes with impeccable balance. Overall an alluring, mid to full bodied, juicy and refreshing style.

peter schell

spinifex wines

Corey Ryan takes the lead on the winemaking here, but Simon Cowham is an equally essential piece of the puzzle when it comes to making the Grenache Project ‘happen’. Whilst he may not have been ripping off the shorts, socks and shoes to squash Barossa Grenache in 2018, the grape grower/ grape whisperer/ viticulturist ‘son’ had plenty to do with ensuring what you discover in each bottle of the Grenache Project is an outstanding expression of Barossa Grenache. Simon is ultimately the catalyst for each new edition of the Project – the man we send out each year with his Grenache divining rods in search of a vineyard to which we can send our six winemakers to pick grapes and make wine. Never a truer thing has been said that without great grapes, there can be no great wine!

“With 18 years under the belt making Barossa Grenache wines for Sons of Eden, I’ve learned one thing. To make great Grenache, you need fruit of great flavour concentration and intensity, and you only get from the best vineyards.

Simon’s call on the Kylie’s Garden Vineyard at Stockwell was a great one, and the wines we’ve made are fantastic examples of what is so good about Barossa Grenache.” Corey Ryan

WinemakingHarvested: 7th March 2018.Fermentation: 75% whole bunch, naturally fermented in a 1 tonne egg shaped fermenter. Hand plunged daily and soaked for 50 days on skins before being pressed to a seasoned 500 litres French oak Puncheon.14.5% alcoholpH: 3.64TA: 4.9gL

Tasting notesRuby-red in colour. Focused white pepper, curry spice and dried winter-herb aromas surround cherry-blossom influences on the nose. A fleshy, soft and succulent mid-palate which finishes with textural, bunchy chewiness. Overall a seductive array of complexity both on the aroma and palate, the wine is mid to full bodied, fresh and inviting in style.

corey ryan and simon cowham

sons of eden

Simon Cowham

Quiet consideration, patience and a commitment to doing things ‘just right’ is engrained within the DNA of this father/son team. They share a ‘think, then act’ - at most ‘hasten slowly’ - approach when it comes to the headlong rush of a Barossa vintage. From inception, John Duval Wines have subscribed heavily to the principle of great wines coming from great vineyards, which is neatly aligned with their annual involvement in the Grenache Project.

“’JD’ and I love Grenache for its drinkability – that fine balance between medium palate weight and flavour intensity that good Grenache can show. As a drink, Grenache will compliment just about anything you want to eat with it… for me, it would be pan-fried Shanghai style pork dumplings. The crunchy, chewy, salty and fatty textures and flavours go so well with the sweet, spicy red fruits of Barossa Grenache.” Tim Duval

WinemakingHarvested: 9th March 2018.Fermentation: 50% whole bunch fermented. Hand plunged twice daily before being pressed for maturation in seasoned 300 litres French oak hogsheads.14.0% alcoholpH: 3.52TA: 5.7gL

Tasting noteRuby-red in colour. Displaying a complex mix of lifted game, earth, red-apple skin and raspberry candy aromas on the nose. A rounded, soft palate with robust blackcurrant flavours, finishing with chewy and textural tannin. A complex mid to full bodied wine of great depth and intrigue.

john and tim duval

John duval wines

Tim Duval

Until this Project came along, Grenache had played just a fleeting role in the winemaking journey of Allison and Greg Hobbs. Early on they made a few vintages of a fortified Grenache, but otherwise their efforts since have remained focused on Shiraz, Cabernet Sauvignon and Viognier. However, they readily confess to enjoying plenty of the Grenache wines their fellow Artisans mates have been making since the group was formed back in 2005.

“Our approach to The Grenache Project has always been to see how far we can push the boundaries of flavour concentration, without losing the innate character and appeal of the variety, or compromise balance, texture and freshness required of any good Grenache wine. It’s the approach we take to making our Hobbs of Barossa Ranges wines, and we feel it works equally as well with Grenache.”Greg Hobbs

WinemakingHarvested: 7th March 2018.Fermentation: 100% whole berry. Hand plunged daily before being pressed off to seasoned 225 litres French oak barriques for maturation.Alcohol: 14.5%pH: 3.44TA: 6.0gL

Tasting NotesPlum-red in colour, with lifted cherry, liquorice and baked apple aromas. A crisp and polished mid-palate, with great intensity of flavour finishing with good structural tannin undertones. A rich and ripe wine, full-bodied in style and packed with loads of Grenache varietal character.

Greg and Allison Hobbs

hobbs of the Barossa Ranges

The idea that drives Massena Wines is about honest, hardworking Barossa Valley folk making wines of known provenance with substantial character and personality. Each of their wines is born of an idea – be it a special vineyard, an unexpected seasonal event, or a great (and often hilarious) story that’s come to life over the journey. Their handmade wines epitomise the Artisan’s spirit of preserving and promoting individual expressions in Barossa small batch, sub regional winemaking.

“I’ve always believed that wine shouldn’t be overcomplicated – after all, we’re not saving lives, we’re just making a great drink! Each and every wine I make celebrates that ideal, and when it comes to Grenache I want to smell and taste a big hit of juicy fruitiness up front, followed by gentle tannins and refreshing acidity for structure and balance. Grenache grown

jaysen collins

massena wines

in the Barossa fits the bill perfectly for these styles of wine .” Jaysen Collins

WinemakingHarvested: 9th March 2018.Fermentation: 100% whole berry, fermented with minimal manipulation - the cap was plunged just 3 times per week. Pressed and matured in seasoned 300 litres French oak hogsheads. Alcohol: 14.5%pH: 3.47TA: 5.3gL

Tasting notesPlum-red in colour. The nose is a complex array of freshly tilled earth, dried meats, game and savoury spice aromas. Fleshy, dark-cherry flavours with charming rustic chewy tannins, and refreshing acidity. A wholesome wine with great length of flavour, rich and full-bodied style.

artisansofbarossa.com

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