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Red Wine - Grenache
The idea for an early-release, low-sulphur, unfiltered Grenache had been bubbling away for a few years and in 2017 access to the right fruit from a dry-grown vineyard, sparked the Basso project into life. From the Latin Bassus, meaning low, Basso is low in additions and speaks clearly of the place from which it comes.
Lighter, warm-climate red wines based on Grenache particularly from McLaren Vale have a growing place on the tables of Australian diners. Youthful and flavoursome wines that match where and how we live and the food we love to make and eat.
A winemaker’s vintage with every scrap of experience tested and measured. Lower than
average winter rainfall set up for a dry growing season resulting in dramatically reduced yields. The Adelaide Hills was most effected with some varieties down by 50%. In low yield years acidity is generally good setting the resulting wines up for stability and long lives.
|100% Grenache Noir /Garnacha Tinta/ Garnaxa/ Cannonau
|Sardinia or Spain; an ancient variety with origins that are hotly
|Hand harvested at 14 Baume, free run juice with minimal
pressings, malolactic fermentation in stainless steel elevage in
4600L French oak vats for nine months, racked and sent to bottle
without filtration, 26 parts per million total sulphur at bottling,
2400 cases produced.
Primary red fruit aromas, backed up by cassia bark, star anise, white pepper and strangely gamay-like florals (no whole bunch used). The palate is loaded with musk and sherbet and those primary red fruit flavours follow through.
Structure & Texture
Youthful, light to medium bodied and layered, with a long, salivating finish bolstered by sandy tannins.
Perfect now but will happily hang around for five years, maybe longer.
Chicken or pork shaslik cooked over coals with a tomato and pomegranate salad.