2021 Yangarra Hickinbotham Grenache
Fruit was sourced from bush vines planted in 1962 with fermentation and maturation taking place in large colliopesto egg shaped amphorae. Deep dark red core with black shaded edges and a red to dark red hue. Soaring out of the glass are red to dark raspberry, red liquorice and cherry scents followed by crushed rock, hints of vanilla and pepper notes. Exploding across the palate with exceptional power are rich dark raspberry, liquorice and ripe dark cherry fruits. Lying underneath are crushed rock, subtle infusions of fresh herbs and pepper. Succulent yet energetic in its feel with a muscular tannin structure and vibrant acidity providing definition. Finishes very long and chiselled.
Drink over the next 6-8 years.
Aromas of sliced strawberries, pitted red cherries, white pepper, grated nutmeg and rosemary stem. Medium- to full-bodied with fine, textural tannins. Transparent and clear with pretty red fruits and berries washing over the palate with lovely definition and drive. Vibrant and bright. Excellent finish. Best after 2024.
Hand picked and wild fermented. The norm here. Long, gentle extraction in amphorae, with 69% on skins for 198 days, gleaning long-limbed tannic nourishment and the sense of pixelated freshness that marks so many of the grenache wines. While the buzz is around Blewitt Springs, Clarendon expresses a more ferrous and firm iteration. Pithy. Nobly bitter, if not a little unresolved at the finish. Cherry cola, licorice root, dried thyme, bergamot, raspberry and persimmon. Latent but very fine. Your patience will be appreciated. Drink by 2031.
Ned Goodwin – James Halliday’s Australian Wine Companion