Seppeltsfield Barossa Grenache 2019

SKU: SEPPELT

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Seppeltsfield Barossa Grenache is made in a ‘joven’ style – released young and without any oak maturation. The Grenache was vinified through the historic 1888 Gravity Cellar – which is highly regarded for its small batch format and gentle maceration. Sourced from the famous terraced vineyard at...

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Seppeltsfield Barossa Grenache is made in a ‘joven’ style – released young and without any oak maturation. The Grenache was vinified through the historic 1888 Gravity Cellar – which is highly regarded for its small batch format and gentle maceration.  Sourced from the famous terraced vineyard at Seppeltsfield in the Barossa Valley, this red wine is medium bodied, with a core of pure fruit and lithe tannin. 

Original price: VND 750,000 per bottle

HIFOOD's price: Please contact us for more information

Type of wine: Red wine

Origin: Australia

Brand: Seppeltsfield 

Alc: 14.5%

Variety: Grenache

Vintage: 2019

Geography: 220 - 280 metres above sea level

Location: Barossa, South Australia, 34°28'58"S 138°54'51"E

Sites: Red brown earths scattered with slates, quartz and iron stone

 

TASTING NOTES

Sourced from the famous terraced vineyard at Seppeltsfield, this wine is medium bodied and joven in style.

Colour: Lively, medium crimson with pink hues

Aroma: Lifted, rosewater Turkish delight with a strawberry note

Palate: Sweet fruited on the palate with a dried herb savoury edge, talcy acidity and plum skin tannins

Food Pairing: Gamey meats such as lamb, duck and venison

 

VINEYARD

The 2019 Seppeltsfield Barossa Grenache is the result of an evolution of the estate’s prized Great Terraced Vineyard. The vineyard lies on the Western boundary of the Seppeltsfield estate itself and is planted in contoured rows. The vineyard includes blocks of Shiraz and Palomino, however  the majority  is  gnarly, thick-trunked  Grenache.  The harvest of Grenache once solely fed Seppeltsfield’s Tawny (fortified) wines, however a new perspective of retaining parcels of lighter, brighter fruit for a varietal still wine is now being employed. This is achieved through selection of blocks and rows on the mid and lower levels of the vineyard, which are less exposed and moderated by cooling gully breezes.

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