Gary's Vineyard

Springs Hill Vineyard established in 1974 with the Grenache planted in 2007.

Ironstone conglomerate mixed with sand and gravel over mottled orange yellow clay at various depths. Part of the North Maslin Sand formation. 200m Altitude. Sitting on a ridge above and benefitting from the orographic lift of McLaren Vale. Facing North on a gentle slope above the Onkaparinga Gorge. Dry grown.

Gary Whaite grew the Grenache for the 2023 Vintage.

2023 Gary’s Vineyard Grenache – Picked on 23/3/23. 7% Whole Bunch. 9 day ferment, 71 days on skins post ferment. 178 days in a sandstone amphora.

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Gary used a sledgehammer and pick to break the conglomerate that runs through the vineyard whilst planting the Grenache. The label is of a broken piece of ironstone conglomerate gathered from the vineyard. The broken face of the rock shows reflective fragments within the rock combined with the milky way.  Subtly embossed on the label is an image of Gary holding the sledgehammer looking simultaneously into the rock and sky at once.

Dry and ethereal, this exudes fresh early-season cherries: those long-awaited first cherries with skins that are firm and tight but not yet quite at their deepest colour. There’s also bruised wild thyme, torn sage, autumn leaves, saffron and ‘Mr Lincoln’ rose petals. 

As you work the glass, Sushi-train pink ginger works its way into the olfactory mix along with those same cherries, pink peppercorns and Ras el Hanout. Zesty on the palate, its spring loaded, tightly wound and deliciously tense. So precise. Cherry pip tannins build with airtime and crescendo inevitably into a long amaro finish. Thoughtful winemaking, this is elemental, fine-featured, energetic, very serious and seriously delicious. – Grant Dickson

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Dry and ethereal, this exudes fresh early-season cherries: those long-awaited first cherries with skins that are firm and tight but not yet quite at their deepest colour. There’s also bruised wild thyme, torn sage, autumn leaves, saffron and ‘Mr Lincoln’ rose petals. 

As you work the glass, Sushi-train pink ginger works its way into the olfactory mix along with those same cherries, pink peppercorns and Ras el Hanout. Zesty on the palate, its spring loaded, tightly wound and deliciously tense. So precise. Cherry pip tannins build with airtime and crescendo inevitably into a long amaro finish. Thoughtful winemaking, this is elemental, fine-featured, energetic, very serious and seriously delicious. – Grant Dickson