Price:  £23.95 £20.00 | Case Rate: £19.17
Ex Tax: £16.67

D'Arenberg - The Bonsai Vine GSM 2016

Information

  • Country: Australia
  • Wine Region: South Australia
  • Wine Area: McLaren Vale
  • Grape: Grenache, Shiraz, Mourvedre
  • Grape Percentage: 48% Grenache, 47% Shiraz, 5% Mourvèdre
  • Alcohol Percentage: 14.5%
  • Unit Quantity (ml): 750
Duty/Vat Paid
Limited Stock: (4 btls)

Description

92 Points - Nick Stock - JamesSuckling.com

"Brambleberries, blueberries and an undercurrent of dried sage, black peppers and eucalyptus. Medium to full body, chewy tannins, a lovely serving of acidity and a grippy finish"

90 Points - Steve Leszczynski - QWine

"The name comes from the small bush vines used to grow the Grenache fruit. These vines are small for their age and grow on shallow soils and hard rock with their tiny shoots giving them a bonsai appearance.

Whiffs of strawberries, boiled lollies and jubey fruit. Earthiness prominent too. The fruit lands on the palate softly before drying out and finishing firm. Dried herbs and black tea-like tannins lead to a dusty finish."

Wine tasting notes

"This wine is showing the hallmarks of the warm, early 2016 vintage. It’s full bodied and mouth-filling with luscious dark plum and mulberry flavours. The tannins are quite soft with spice and a little alcohol heat contributing to the finish. This is a drink now, fruit driven wine, well suited to food or without."

Winery Information

D'Arenberg

One of the undisputed kings of Australian Shiraz and Rhone varietals, d'Arenberg has managed to turn individuality into an art form by doing a whole lot of little things differently. The original vineyards were established by Joseph Osborn in 1912 in the McLaren Vale region of South Australia. A century on, the estate has grown to 345 acres, and the mantle now rests with fourth-generation winemaker, Chester Osborn. By maintaining a focus on traditional winemaking and nurturing their old-vine.. read more

Vinification Notes

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.