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2018 Frederick Stevenson Hongell Grenache

2018 Frederick Stevenson Hongell Grenache

$31.99 Per Bottle

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$30.99 (Buy 6 or More)

14.0%
Cellar to 2024
Cork
Barossa Valley
2018
750ml
+
BOTTLE(S)
In Stock, ready for dispatch.More info
$31.99
14.0%
Cellar to 2024
Cork
Barossa Valley
2018
750ml
  • THE BRIEF
  • THE FINER DETAILS
  • WHO MADE IT?
  • EXPERT REVIEWS
  • THE BRIEF
  • Steve Crawford is the man behind Frederick Stevenson. The label was created as a reaction to the mass-produced, wine-by-numbers part of the industry, where the hands-on craft of small-batch wine making was being lost. Add in some premium, old vine fruit, and Fred was born!

    Steve's approach to winemaking is thoughtful and considered, as he aims to capture the personality of each of the vineyards that he uses. He sources fruit from vineyards in the Barossa, as well as Adelaide Hills, and uses a variety of techniques, such as carbonic maceration and whole-bunch fermentation, to coax it into its fullest expression. The resulting wines are vibrant, layered and oh-so-drinkable.

  • THE FINER DETAILS
  • 2018 Grenache from the Hongell's vineyard just south of Tanunda, on the Barossa Valley Way.

    Old vines, Biscay Clay soils, 40% whole bunch ferments, old barrels and sulphured just prior to bottling.

    WHAT SHOULD YOU EXPECT?


    Bright and lifted fruits, with dark cherry, blueberry and spice. The palate is velvety and fine, with beautiful depth and concentration, without being heavy. There's a nice savoury edge too, no doubt from the 40% whole-bunch, but the joy is in the purity of fruit.

  • WHO MADE IT?
  • Frederick Stevenson is the winemaking alias of Steve Crawford. He started the project as an antidote to the industrial scale and trophy winemaking that he felt had overwhelmed the Aussie wine scene. Travelling around Europe Steve was inspired by the fresh drinkable wines and the merger of wine into daily life. When he returned home he decided that he wanted to show an elegant side to south Australian wines, and prove that structure and balance can be achieved without the addition of acid, tannin, enzymes and new oak. Working out of a small warehouse in Adelaide Steve focuses on texture, interest and creativity. The vineyards are by far the most important part of his production tending to focus on tannin and acid, and he will pick according to this. Steve always felt ‘weirdly anxious about recipe winemaking in Australia’, so instead he has taken a low intervention approach in the winery, varying what he does depending on the vintage. He adds a small amount of sulphur to the wine just prior to bottling - to eliminate bottle variation and protect the wines from exposure to oxygen on its first racking.

  • EXPERT REVIEWS
  • 95 POINTS

    JAMES SUCKLING


    A beautiful grenache that shows blueberries, sour cherries, sage, rosemary, thyme, licorice, citrus, orange blossom, tar, cedar and oregano; there’s so much going on here. Medium to full body, structured tannins and an orange-soaked finish. Lithe and elegant, this is so drinkable now.

    95 POINTS

    MIKE BENNIE - THE WINE FRONT


    Old, old vines. Beautiful wine, pure, fresh, fragrant. Suede textured. Purity. Drive. So fine and fresh. Sinewy almost, transparent flavours but plenty of depth. Pinosity. Incredibly elegant. Could be fooled into thinking outstanding pinot noir.