2023 Paralian Marmont Vineyard Grenache

Juicy and vibrant with a sculptured feel and long, tense finish.

Deep dark red heart with black shaded edges and a dark red hue. Fragrant red to dark raspberry and red liquorice scents sail through the nostrils followed by some red cherry, crushed rock, vanillin spice and peppery fresh herb like scents. Juicy and vibrant the mid weighted palate features red raspberry, red liquorice and red cherry fruits which are underscored by fresh acidity. Vanillin spice, crushed rock and pepper elements ensue. Slightly chalky tannins impart a muscular feel onto what is a tense but long finish.
Cellar 5-6 years.
Alc. 14%

Other Reviews……
Blewitt Springs grenache planted to Holocene sand in 1960; fermented in 135-year-old wax-lined concrete fermenters with 20% whole bunches; about 18 days on skins; matured in a 2500L 17-year-old French oak vat for 10 months. Newly bottled, this is just so engagingly present at this early stage, though the architecture is there for a long life. Cranberry, pink peppercorn, freeze-dried raspberry, rosehip, raspberry leaf tea, sumac, cinnamon, white pepper and ground dried orange peel. It’s got grip and tension, so natural of feel, with a savoury line that connects to fruit, both bundled together seamlessly. This is stunning. Drink by 2032.
96 Points
Marcus Ellis - James Halliday’s Australian Wine Companion

From the Marmont vineyard, Blewitt Springs, planted in 1960.
Steely, iron filings, ozone, cherry, raspberry, floral and spicy, honey glazed ham and mint. Medium-bodied, fine emery board tannin, dried herbs and almond, lots of cranberry crunch and energy, with very good length. Lovely wine. Fine Grenache. Picked on the right side of ripeness, with some tangy blood orange flavour in the aftertaste. It’ll do well with a few more years on it. Drink 2024-2033+
95 Points
Gary Walsh – The Wine Front

The 2023 Grenache is aromatic and light in the glass, with notes of perfumed roses, blood orange, petrichor/wet asphalt, star anise, raspberry seed and licorice. On the palate, the wine is representative of the season that birthed it—it is cool and fine-boned, and the large oak vats that the wine matured in works to elevate the aromatics and protects an ethereal core of the wine. It is gossamer like in its shape and flow, really good. Made with 20% whole bunches, it fermented in old concrete fermenters (the same age as the Ryecroft winery that they belong to—137 years old this year). Post ferment, the fruit was pressed and put into large old vats (purchased from Tyrrell's). The tannins here are the highlight for me, aside from the fruit of course, in that they are chalky and infused into the wine rather than encasing it. This is glorious. The fruit is from Marmont vineyard in Blewitt Springs. 14% alcohol, sealed under screw cap. Drink 2024-2038.
94+ Points
Erin Larkin – Robert Parker’s The Wine Advocate