
Type
Red WineRegion
Barossa ValleyVintage
2023Size
750mlVariety
GrenacheTASTING NOTE: Bright floral aromatics from the Grenache whole bunch ferment, met with some gnarl and crunch from the Mataro, and the small Cabernet component provides great lift and roundness to the wine. THE BLEND: Grenache 60% / Mataro 26% / Cabernet 14% VINIFICATION: Greenock Organic Grenache and Mataro alongside a small portion of Valley Floor Cabernet Sauvignon. All ferments were treated with minimal punchdowns and the Grenache sees a large portion whole bunch. ‣ Minimal sulphur added ‣ Wild yeast fermentation ‣ No fining or filtration ‣ 12.5% alc REVIEWS: 93 points - Steve Leszczynski (QWine Reviews) “Svelte, silky and lacy, these new releases from White Gate Wine Co are lo-fi wines done very well. Chad’s wines speak of personality and joy with this latest bunch expressive and oozing interest. Violets, blueberries and boysenberries cascade from the glass...” 93 points - Sam Kim (Wine Orbit) “Delightfully complex and inviting, the wine shows dark plum, sweet cherry, olive and clove aromas on the nose, followed by a succulent palate offering supple texture combined with finely polished tannins, finishing lingering and delectable.”

White Gate Wine Co.
View wineryWell, that part is pretty simple. We aim to create approachable, energetic wines detached from stigma. Small batch, terroir focused, minimal intervention wines are our jam! Wine doesn't have to be serious business. Crafting lighter examples of typically bolder Barossa Valley varieties. Experimenting with harvest times and vineyard practices to create energetic stylistic wines. We aim for drinkability, terroir focused, single vineyard, expressive wines. Having not worked in a commercial winery we can craft unique expressions with an unbiased view. Ultimately finding the balance between science and creation to develop sound, energetic wines with character. Harvests lie around the balance of fruit concentration and acid to maintain a low impact minimal intervention style of winemaking. Utilising whole bunches, small ferments of varying vessels to create textures and layers to our wines.
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