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2019 Gnadenberg Road Shiraz

New Release!

Gnadenberg (G-nard-en-berg) translates to Hill of Grace and is synonymous with ultimate quality...

Vineyard: Situated in the northern end of Eden Valley is home to the Raymond family vineyard Garden & Field Wines. The site is spectacular, immersed in a landscape of rolling hills with neighbouring vineyards spotted in the distance. A stone cottage built in 1854 surrounds the vineyard estate and produces wine grapes of ultimate quality. Shiraz clones consist of various old vine selections that were sourced and raised in the vine nursery. When hand planted in 2009, the Shiraz rootings were dry-grown on vine rows orientated east to west. The elevation is 390m with terroir consisting of ancient volcanic red-brown earth, ironstone, quartz and schists over heavy red clay and limestone.

Season: The season started dry and continued with slightly cooler temperatures delaying budburst and dodging seasonal frosts. The soil profile retained moisture due to the clay structure, allowing the growing season to develop a strong canopy. The high altitude assisted the vines to cope with the dry weather, along with cooler evening temperatures. 

Winemaking: Hand-picked Shiraz bunches were de-stemmed and wild fermented on skins. Daily hand-plunging (14 days) retained cap moisture and aided colour intensity. The wine then was gently basket pressed before maturing in new French oak barrels for 24 months.

Appearance: Deep crimson red with purple hue. 

Aroma/Bouquet: Pronounced aromas of cedar and vanilla oak weave through layers of exotic spice and dark red berry fruits.

Palate: Blackcurrant, bramble fruits, liquorice, ripe mulberry, black pepper, spice with flavours of dark chocolate and espresso coffee fill the palate. The fruit is plush and drives a velvety, full-bodied finish, supported by firm tannins.

Food Pairing: Slowed cooked beef cheeks or Indian curry. We recommend decanting this wine the day before or at least 2-3 hours prior to serving.

Alcohol: 14.8%

pH: 3.56

Acidity: 6.3g/L

Residual Sugar:  NA

Production: 70 dozen (750ml)

Cellar potential: 20+ years

Winemaker/ Viticulture: Peter Raymond