Second Take Grenache

Yelland & Papps Second Take Grenache is made with handpicked parcels of fruit from old Barossa vines. The Schild Vineyard, planted in 1953 at Vine Vale, typically provides the backbone.

Half of the fruit placed as whole bunches at the bottom of small open fermenters, with destemmed whole berries added on top. A separate parcel ferments in a puncheon with 100% whole bunches. A final parcel sees old fashioned foot stomping in a tub.

Fermentation is with wild yeasts. After an average of 14 days on skins the wine is basket pressed to new and seasoned French oak to mature.

Strawberry red, Yelland & Papps Second Take Grenache is light and bright in style with crunchy red berry flavours, soft spices and chalky tannins. Cellaring potential is seven years.