From some of the oldest grenache blocks in McLaren Vale, came the opportunity to create a wine whose heritage dates back to our founder Robert Strangways Wigley’s time. Wigley was an eccentric whose lust for life had at times seen him fall foul of the law in his home town. In fact, one episode involving the ”acquisition” of the famous Adelaide pie-cart and a joy ride through the city streets was the catalyst for banishment to McLaren Vale. However Wigley did not abscond into the wilderness. He became known for his world class wines - including fortifieds made with the grenache of the day - and helped to build the reputation of McLaren Vale.
About the Vineyard
The fruit for The Absconder Grenache is hand picked from the Blagrove and G.J. Wait vineyards. The soil types vary from deep sands over ironstone, to red loam clays with weathered ironstone and sandstone. 100% Grenache.
Grapes are gently crushed and destemmed in open fermentation vessels, some of which had a small component of whole bunches. Ferments lasted around nine days, through this time fruit was hand plunged and pumped over to extract the desired level of tannin, color and flavor. Wines were basked pressed to stainless steel and on the completion of primary fermentation, filled to seasoned French oak puncheons. After nine months on malo lees in oak, select barrels were blended to tank, lightly fined and filtered in the leadup to bottling.
Deep burgundy with a scarlet edge in color.
Bouquet of ripe blueberries, wild raspberries and plums are followed by nutmeg, earth and thyme. A fragrant combination of primary fruits, spices, florals and dried herbs. The palate is dense and plush, the core red fruits and cherry liqueur are wrapped in layers of sweet, musky spice. Waves of silky, sandy-textured tannin finish the wine with an earthy, savory note.
Duck leg confit with white bean cassoulet.