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Home > Wines > 2023 Swinney 'Farvie' Grenache
2023 Swinney 'Farvie' Grenache

2023 Swinney 'Farvie' Grenache

The 2023 Farvie Wines will be released on the 17th of February 2025 and are available on allocation.

Matthew Jukes, The Fifty Finest Wines of 2024, www.matthewjukes.com, January 2025
“2023 Swinney Farvie Grenache (30% whole bunch, 13.8 %alcohol, 100% Wilson’s Pool fruit) has a stunning nose, and it is brutally firm on the palate. It slams your taste buds shut only to open them again to see if they are still alive, and then it invades again without hesitation with extremely forceful and powerful purple fruit notes. It tastes darker than it looks. The colour is a vivid carmine, and this sanguineous colour leads one to anticipate a lighter style, but the acid profile and bitterness deliver a cut lip and bruised nose. The ironstone gravel soils make this an arresting and unforgiving wine. The sudden impact and collateral sensorial damage make it riveting. It shocks and then amazes and almost immediately soothes. It is the angriest and most demonic Grenache with the kindest heart. Half an hour later, the nose is singing, and the brittle edges calm a touch, making it evocative and grown-up, making the more open and icecreamy Grenaches seem uncomplicated and two-dimensional. The tension on the finish is what sets this wine and its siblings apart. It is unique from these varieties’ perspective. This is one of the most impressive Farvie Grenaches to date, and it continues a run of wines that defies comprehension.” 19.5/20

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$150.00
 
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Wine Specs
Vintage
2023
Varietal
Grenache
Appellation
Frankland River
Harvest Date
29th March & 3rd April 2023
Acid
6.15
pH
3.35
Aging
10+ years
Bottling Date
February 2024
Residual Sugar
1.1 g/l
Alcohol %
13.8
Wine Profile
Vineyard Notes
This fruit was hand picked from established, dry-grown bush vine Grenache on the gravelly loam soils of our Swinney Wilson’s Pool Vineyard. This section within the vineyard has leaner topsoils with a higher percentage of lateritic gravel. Fruit thinning and selective hand harvesting over multiple passes ensured we achieved as close to perfect fruit as possible.
Production Notes
The fruit was hand-picked, berry-sorted and gravity-fed to French oak fermenters. We incorporated 30% whole bunches followed by wild fermentation to build structure and texture while promoting the bright and spicy aromatics. The wine spent 11 days on skins and was then pressed directly to fine-grained, large-format, seasoned French oak, and aged for 10 months prior to bottling. The wine was made with minimum effective Sulphites, is unfined and minimally filtered.
Other Notes
100% Grenache