Schwarz Wine Co. The Grower Grenache 2022

Schwarz Wine Co. The Grower Grenache 2022Tasting Note Roasted beetroot, blood plums, cherries and charcuterie leap from the glass, carried by a savoury depth and vivid energy. The palate is poised and textured, offering cola, turned earth, dried orange, cherries and a shake of baking spice. Fine, succulent tannins wrap it all together in a wine of mid weight and broad appeal. Awards & Accolades 93 Points Winepilot This is the kind of wine that you have a pretty good feeling youll love, as

Tasting Note

Roasted beetroot, blood plums, cherries and charcuterie leap from the glass, carried by a savoury depth and vivid energy. The palate is poised and textured, offering cola, turned earth, dried orange, cherries and a shake of baking spice. Fine, succulent tannins wrap it all together in a wine of mid-weight and broad appeal.

Awards & Accolades

93 Points
Winepilot

This is the kind of wine that you have a pretty good feeling you’ll love, as soon as you twist open the screw cap. It filled the room with beautiful aromas of confectionery, raspberry, strawberry, red cherry, spice and violets (plus a touch of gaminess), with a colour that screamed youthful energy.

After a bit of air, some black pepper and darker cherry tones appear. The palate is oh-so-bright and cheerful, with a silky feel. It holds up incredibly well on the second night, hiding its 14.2% alcohol really well, and still has a lot of life left in it.

- Brendan Black

92 Points
Halliday Wine Companion 

Vibrant magenta-splashed crimson with aromas of red cherry, plum and cranberry fruits cut with gingery spice, cola, dried meats, pressed flowers and earth. Some nice mocha tones flow in on the palate, which shows fine, sandy tannin grip and spiced plums on the exit.
- Dave Brookes

91 Points
QWine Reviews

Viticulture & Winemaking

The Grower Grenache is a blend of five vineyards, predominantly from the Bethany subregion (55%), with additional parcels from Vine Vale (30%) and Stockwell (15%). 18% of the fruit was fermented as whole bunches. All fruit was handpicked and wild fermented in open-top fermenters.

Whole bunch inclusion was allocated based on flavour and intended style. Destemmed fruit was left uncrushed, then pressed post-ferment and matured in equal portions of tank and seasoned French oak puncheons and hogsheads.