2020 Starrs Reach Grenache
- RRP $26.00
- Save 15%
The Collective Review
With 94 points from Wine Showcase magazine, this wine will make your palate reach for the stars! Its disarmingly honest drinkability means you'll keep returning for more. It has great fruit purity and texture and is a perfect food wine. This is the entire package.
Sweet and perfumed nose. Well rounded juicy fruit flavours that are soft and spicy in the mouth. Read more
Critic Reviews
Sweet and perfumed nose. Well rounded juicy fruit flavours that are soft and spicy in the mouth.
Splendidly fruited and inviting with red cherry, sweet plum, subtle spice and rich floral aromas, it's succulent and rounded in the mouth displaying lovely fruit purity and fine texture. Beautifully expressed with elegance as well as persistency. At its best: now to 2030
Light to medium ruby-red colour. Red confectionary and rose petals lift from the glass. It opens on the palate with bright purple fruits and flowers. Good acidity keeps it refreshing and gives it a sense of airiness. As it flows to the finish, a firmer tannin structure takes hold and focuses the long finish. A delicious example of modern grenache.
Technical Attributes
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![Producer]()
Producer: Starrs Reach
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![Varietal]()
Varietal: Grenache
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![Region]()
Region: Riverland
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![Alcohol]()
Alcohol: 14.5%
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![Net volume]()
Net volume: 750ml
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![Vintage]()
Vintage: 2020
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![Cellar to]()
Cellar until 2028
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Style GuideLight Intense
Producer: Starrs Reach
Varietal: Grenache
Region: Riverland
Alcohol: 14.5%
Net volume: 750ml
Vintage: 2020
Cellar until 2028
Tasting Notes
Bright and magenta in colour, with aromas of ripe raspberry and plum fruits with floral notes bursting from the glass with continued ripe raspberry and plum fruits, hints of white pepper and spicy cloves for an earthy finish.
Winemakers Note
VINTAGE CONDITIONS A low yielding season and early ripening allowed fruit to be picked at optimum baume with sugar and acid balanced well. WINEMAKING Using a Grenache specific yeast, constant pump over and medium toast French Oak treatment during ferment with 10 days on skins. Pressed off skins, finished primary ferment on lees and racked off lees once sugar dry. Completed malolactic fermentation then racked, cold stabilised and cross flowed for bottling in November 2020.
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