The Back Roads Grenache 2019

Nickname : The Conquistador

Only 115 left in stock

If you are not a Rosé drinker but wish to hang with the party crowd, then this may be your way in.

Very widely grown in Spain, Garnacha is not often seen on its own but blends, South Africa and Australia are heading the single varietal charge for this grape.

Light in colour and spritely on the palate, this is a summertime red. Serve it a few degrees cooler than normal and you will be the centre of attention with lots of would-be friends.

Best paired with Never Been to Spain by Three Dog Night

TECHNICAL STUFF

Wine of Origin: 100% Franschhoek “Bakenshoek Farm”

Bottling date: 17 November 2022

Production: 650 x 750ml

Technical Analysis:

Alcohol     Extract  Ph     TA        VA        FSO2    TSO2      RS

14.24%vol.  27.3g/l    3.33   6.4g/l.  0.67g/l   34mg/l   96mg/l   1.4g/l

Source of Grapes: The fruit for our The Back Roads Grenache Noir 2014 was selected from a single vineyard growing on “Bakenshoek Farm” in the Franschhoek Valley. The vineyard produces beautiful decomposed Table Mountain sandstone, which results in smaller, more concentrated berries.

Harvest dates: 28 February 2019

Winemaking: All our fruit is hand-picked and chilled in our cold room overnight. The following day they are destemmed and transferred to 500kg fermentation bins or barrels for fermentation. We do not crush our berries, and 25% whole bunches are added to each ferment. 30mg/l SO2 is added at this stage, and no other chemical additions (acid, enzymes or tannins) are made. The grape must is allowed to macerate for 3-4 days before fermentation starts spontaneously. Fermentation lasts for 7-12 days at a maximum of 28°C. To extract colour, flavour and tannin from the grape skins, the must is mixed by hand 2-3 times daily according to extract and tannin development. A short postferment maceration is allowed to soften and focus tannins. At this stage, the wine is drained, the skins pressed and transferred directly to the barrel for malolactic fermentation and maturation. After completion of malolactic fermentation, the wine receives a racking to remove solids and SO2 addition before being laid down for a 24-month maturation in French oak barrels. At 18 months, the final blend was assembled and matured for six months before bottling. The wine received a light filtration before bottling, decanting is recommended within the first 3-5 years.

Maturation: The wine was matured for 24 months in used(5-8 year old) 300L French oak barrels.

Tasting note: This is our 4th release of the “Bakenshoek” Grenache Noir. This wine is light red with a dark purple rim; the nose shows fresh strawberries and cracked pepper. The palate is structured and offers flavours of dried herbs, potpourri and a dry, savoury finish. Decanting recommended.

CHEERS!

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