clos Clare Grenache 2020 (6 Bottles) Watervale, SA

by CellarHand

$168.00 GST Included

AUSTRALIA WIDE SHIPPING INCLUDED

A fully destemmed parcel was blended with another duo: 10% and 20% whole-bunch respectively. The destemmed lot was extracted over the course of a month, or thereabouts.
The oak, all neutral. The result is a conflation of chalky, pumice-clad tannins and bouncy red fruit, with the strongest accent on candied raspberry kirsch. Best drunk on the cooler side. 93 points. Ned Goodwin MW, Halliday Wine Companion 2021

Sourced from 20-year-old vines from the McKays Vineyard, planted amongst the limestone and slate soils of Watervale. A fully destemmed parcel (cold fermented as whole berries) was blended with another two lots: 10% and 20% whole-bunch respectively. The wine finally spent six months in old French oak.

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Description

The Story of clos Clare

The story of clos Clare is quickly growing into what will be one of the great wine stories of the Clare Valley. It began in 1986 when the Barry family purchased the Florita vineyard from the then owners, Leo Buring. This vineyard produced, for many years, the great wines of Leonay and Richmond Grove.

Warilto, the homestead on the property was sub-divided and offered as a custodianship to artist and building conservator, Ian Saunders. A small 5-acre parcel of the vineyard was included in the sub-division and clos Clare was born.

 

CellarHand

CellarHand is a fine-wine importer and wholesale distributor, with a portfolio featuring some of the most sought-after estates of Germany, Austria, France and Italy, as well some of the greatest producers from Australia and New Zealand. Our ethos has always been to build a portfolio as you’d construct the perfect wine list. We work with small, family producers who express the best of their regions. The wines we sell are the wines we enjoy, and the people who make them are like family to us. They are wines that taste of where they come from, and though they’re steeped in history and stamped with the signature of their terroir, they’re more than ever relevant – and desirable – to the Australian diner of today.

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