The Bonsai Vine GSM, d'Arenberg
Australia – 2016
Tasting Note: The nose is full of vibrant fresh fruit including plum, raspberry, currant and cranberry with varietal spice and a lovely violet overtone providing a delicate touch. The elegant palate adds rhubarb to the fruit spectrum with a very attractive pink muck nuance emerging on the mid palate with a second layer of earth and dried herbs providing a savoury kick. The lively acidity is linear and focused and a real feature. The tannins have good weight and build through the palate with a handsome presence on the long finish.
Food Matching: grilled pork chops. lamb and red meat.
Vineyard: Good winter rains ensured adequate sub-soil moisture and set vines up well with healthy canopies. There was unseasonably hot weather during flowering, but this did not affect fruit setting to any significant extent and vigour was beautifully balanced. There was some more heat early in the season, but with berries only just forming in most cases it was not an issue. The rest of the season was mild with nights mild to cool with very little rain. It was another early start to vintage which started with McLaren Vale Riesling on the third of February. Both red and whites from 2010 have strong varietal characters and good balance.
Vinification: Small batches of grapes are gently crushed and then transferred to five tonne headed down open fermenters. These batches remain separate until final blending. Foot treading is undertaken two thirds of the way through fermentation. The wine is then basket pressed and transferred to a mixture of old French and American oak barriques to complete fermentation. The barrel ferments are aged on lees, and there is no racking until final blending. The Bonsai Vine does not undertake fining or filtration prior to bottling.
Grapes: Grape Grenache 50%; Grape Shiraz 45%; Grape Mourvedre 5%
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