Glen's vineyard

Stonegarden Vineyard established in 1857.

Vineyard established in 1857. Thin loam over a substrate of red-brown clay covering sandstone with gold bearing quartz veins. Micaceous schist fragments scattered throughout. 390m Altitude. In the rain shadow of the Mount Lofty ranges on a plateau looking easterly over the Murray Mallee.

Glen Monaghan grew the Grenache for the 2023 Vintage.

2023 Glen’s Vineyard Grenache – Picked on 1/4/23. 12% whole bunch. 28 Days on skins pre-ferment, 8 day ferment, 36 days on skins post ferment. 178 days in a sandstone amphora.

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Built by quarrying into the hill and using the extracted rocks to build its walls, the original Stonegarden Winery sits proudly on the vineyard to this day. One small segment of wall within the winery has not been rendered and remains exposed. Over the winter a damp creeps into the wall and a small garden of maidenhair fern grow from the rock, creating a ‘stone garden’.  The label shows a silhouette of a maidenhair fern sitting within subtly embossed rocks from the stone wall.

Blood orange and freshly cut rhubarb. Whole bunch and carbonic contributions immediately differentiate Glen from Gary. Late summer afternoon negronis, stirred with a rusty spoon. Again, there’s nervous tension within the wine. It’s tucked within the flow of ferrous notes and amaro. Fruit flavours are uncharacteristically (for the Barossa) circumspect. Layers of green cardamon pod, dried vanilla bean, white pepper, tiny wild Baltic strawberries, arugula and concrete dust weave their way through the vinous counterpoint. Sensual fine tannins assert themselves as the wine opens up, building in persistence and indicating a structure that will enjoy a decade of cellaring.  – Grant Dickson

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Blood orange and freshly cut rhubarb. Whole bunch and carbonic contributions immediately differentiate Glen from Gary. Late summer afternoon negronis, stirred with a rusty spoon. Again, there’s nervous tension within the wine. It’s tucked within the flow of ferrous notes and amaro. Fruit flavours are uncharacteristically (for the Barossa) circumspect. Layers of green cardamon pod, dried vanilla bean, white pepper, tiny wild Baltic strawberries, arugula and concrete dust weave their way through the vinous counterpoint. Sensual fine tannins assert themselves as the wine opens up, building in persistence and indicating a structure that will enjoy a decade of cellaring.  – Grant Dickson