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Grenache Noir

Anysbos, Grenache Noir 2016

R250

25 in stock

Notes

'We’d fallen in love with Bot River, the rains (in winter), the winds, the vistas. And the people. Real, no-nonsense and honest. Like their food and their wines. In 2008 we bought the farm we call Anysbos. We planted olive trees and macadamias. We planted Pinot noir and Sauvignon blanc and Roussanne. And then we learned our olives were drinking lots of water. Much more than our grapes.

So, in 2012 we planted our first dryland bush vines. But we found the Chenin blanc and Grenache blanc, planted in clayey soils, needed some water to show their mettle. Not the Grenache noir, though. It was in its unirrigated element. Experience showed us where to plant more Grenache, as well as Shiraz and Cinsaut, all to give us fruit with power but grace, and with zero irrigation.

Now we have a little cellar on the farm that we share with local winemaker Marelise Niemann. She also makes our wines at Anysbos.' – Johan and Sue Heyns

Tasting notes:
'Super complex and expressive nose that is very precise, detailed and perfumed with notes of cherry confit, botanicals, vermouth spice and a striking line of blood orange and pomegranate spice. The balance and weight is super fine, concentrated and harmonious, quite discreet and feminine in its own kind of way. If this is the quality Marelise has achieved with her maiden Anysbos vintages, it makes the mind boggle at the end game potential. Really delicious!' – Greg Sherwood MW, 95/100

'Cured meat & strawberry enticements on 2016, joining a welcome wave of medium-bodied, lightly wooded SA reds. Refined, with superbly judged tannin grip, fresh seam of acid accentuating fruit purity. Some wholebunch; naturally vinified, matured in older oak. Young bushvine fruit.' – Platter's Wine Guide 2019, 94/100

'A touch of reduction before red and black fruit, herbs and spice on the nose. The palate shows concentrated fruit and spritely acidity before a savoury finish – hangs together really well.' – Christian Eedes, Winemag.co.za, 91/100

'This 100% Grenache Noir was fermented in an open-topped fermenter and aged in old 225 litre oak vats for 20 months. It greets with a mix of ripe dark plum and red berry, savoury and fynbos notes and leads onto a rich, and lingeringly juicy palate. It falls midway between medium and full in body and matches well with rustic dishes like braised, braaied and roasted meats, lamb potjie and southern French fare. Winemaker, Marelise prefers to intervene as little as possible. Twenty percent of the final wine was whole bunch spontaneously fermented. She added no enzymes or acid to ensure balance, depth and finesse.' – Johan and Sue Heyns

'We’d fallen in love with Bot River, the rains (in winter), the winds, the vistas. And the people. Real, no-nonsense and honest. Like their food and their wines. In 2008 we bought the farm we call Anysbos. We planted olive trees and macadamias. We planted Pinot noir and Sauvignon blanc and Roussanne. And then we learned our olives were drinking lots of water. Much more than our grapes.

So, in 2012 we planted our first dryland bush vines. But we found the Chenin blanc and Grenache blanc, planted in clayey soils, needed some water to show their mettle. Not the Grenache noir, though. It was in its unirrigated element. Experience showed us where to plant more Grenache, as well as Shiraz and Cinsaut, all to give us fruit with power but grace, and with zero irrigation.

Now we have a little cellar on the farm that we share with local winemaker Marelise Niemann. She also makes our wines at Anysbos.' – Johan and Sue Heyns

Tasting notes:
'Super complex and expressive nose that is very precise, detailed and perfumed with notes of cherry confit, botanicals, vermouth spice and a striking line of blood orange and pomegranate spice. The balance and weight is super fine, concentrated and harmonious, quite discreet and feminine in its own kind of way. If this is the quality Marelise has achieved with her maiden Anysbos vintages, it makes the mind boggle at the end game potential. Really delicious!' – Greg Sherwood MW, 95/100

'Cured meat & strawberry enticements on 2016, joining a welcome wave of medium-bodied, lightly wooded SA reds. Refined, with superbly judged tannin grip, fresh seam of acid accentuating fruit purity. Some wholebunch; naturally vinified, matured in older oak. Young bushvine fruit.' – Platter's Wine Guide 2019, 94/100

'A touch of reduction before red and black fruit, herbs and spice on the nose. The palate shows concentrated fruit and spritely acidity before a savoury finish – hangs together really well.' – Christian Eedes, Winemag.co.za, 91/100

'This 100% Grenache Noir was fermented in an open-topped fermenter and aged in old 225 litre oak vats for 20 months. It greets with a mix of ripe dark plum and red berry, savoury and fynbos notes and leads onto a rich, and lingeringly juicy palate. It falls midway between medium and full in body and matches well with rustic dishes like braised, braaied and roasted meats, lamb potjie and southern French fare. Winemaker, Marelise prefers to intervene as little as possible. Twenty percent of the final wine was whole bunch spontaneously fermented. She added no enzymes or acid to ensure balance, depth and finesse.' – Johan and Sue Heyns

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GS 95

Country

ZA

Region

Botriver

Style

Red

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