Whistler Get In My Belly Grenache

Whistler Get In My Belly Grenache

Grown on our Heysen Estate Vineyard using organic and biodynamic practices, our Grenache was planted in 2001 using the clone BVRC139. The west-facing slope has quite a bit of ironstone at the top of the hill, with deeper red clay and biscay soil towards the bottom, giving the fruit great complexity within the 2,359 vines.


Picked over two dates, the 14th and 19th of March 2018, with the latter being hand picked by the legends at Gondola Gondola, 2KW, Bistro Blackwood, Shobosho, Crafers Hotel and Stones Throw in Adelaide.

20% whole bunch was used to give this wine some crunch on the palate, and some spice and lift on the nose. The remainder of the fruit was gently destemmed out in the vineyard and fermented as whole berries to give a nice carbonic maceration juiciness to the wine. The wild ferment was foot stomped twice a day in old concrete fermenters for 12 days before gentle basket pressing. The wine was then aged in old French oak puncheons for 6 months before blending and bottling with no fining and no filtration.