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Vanguardist ‘MVG’ Grenache 2017

Another Superb Effort! This just takes things to a whole new level for Aussie Grenache

Excellent texture, lovely fine,plush, front mid-palate tannin. Spiced, cinnamon, cardamon, beautifully layering in earthy and savoury secondaries. Like all his wines this has an exceptional core of juicy fruit. So much fun to be had. Hints of pepper and violets wrap around it. Beautiful oak handling and exceptional élévage.

$46ea in any 3+, $44ea in any 6+

Out of stock

Why is this Wine so Yummy?

From Michael Corbett:

The Grenache that makes up this wine comes from an outstanding spot in Blewitt Springs, McLaren Vale. A hidden gem of sorts, the high ‘Silver Sands’ vineyard was planted by Robert Rende and his father 47 years ago. He has nurtured these dry farmed bush vines with minimal intervention, and we are now implementing organic practices in the vineyard. We use small (1T) fermenters to separate batches and pick the vineyard several times to ensure a spectrum of flavours and natural acid balance. Various methods including maceration carbonique, partial destemming and extended maceration of up to 287 days were used. Minimal physical extraction is implemented (no pumping and very minimal pigeage), rather time with skins/stems sees the development of tannin, flavour and aroma. All batches are kept separate in a mixture of barriques and puncheons, and after about a year of élévage the different batches are blended and just prior to bottling. No fining or filtration is used, and minimal SO2 of around 80ppm total is added at bottling.

About Vanguardist

noun: vanguard; plural noun: vanguards
People or works that are experimental or innovative, particularly with respect to art, culture, and politics.
Pushing the boundaries of the norm or status quo

Michael Corbett has timed it well! He has entered the fray when Australia’s wine lovers are ready!

I’ve made mention of the shifts toward fresher more vibrant reds in McLaren Vale and the Barossa in the  past.

Tasting Michael’s red’s and white he’s making wines that encompass this philosophy. For decades winemakers argued that you couldn’t make ripe wines in these regions without hitting 15% alcohol, we had the overblown ‘Dolly Parton’ Chardonnay phase.

Perhaps it’s his time in working in NZ that has allowed him to discern the earliest possible point fruit is ripe and given him the delicate touch needed to coax the most out of it.

Michael has earned his stripes, get’s the science, and, experiments with clear intent. The wines are not at all extreme, they are poised, with great texture, harmony, intrigue, and, personality. The élévage is impressive.

Michael talks of pushing the boundaries, and, he does, but in a clever way. For those that have read my thoughts on natural wine, you’ll know I will not accept lazy makers, using the name as an excuse for faulty wine. There is absolutely no worry about that ever happening at Vanguardist!

95 Points

Red fruits, flowers, nuts, basil and spice. It’s medium-bodied, all strawberry and spice, cool acidity, a bony feel to the tannin, though they’re very ripe and fine and shape the wine beautifully, but the finish is where the action is, pulling a little savoury with a firm stroke of polishing sandpaper tannin. Delicacy, almost translucent, and very fine. It’s a beautiful wine. It’ll be better again with a few years bottle age.

Gary Walsh