We had a very early start to vintage in 2015, with generally mild conditions throughout. We had only a handful of hot days, which allowed natural acids to develop nicely. This was a very short, sharp vintage, with most winemakers finishing their vintage well before Easter. Yields were down, somewhere between 10 and 30% depending on variety. Joch’s take on the whole affair: ‘Fast, early and pretty’.
Graciano is a red wine grape that hails from Spain, and is grown predominantly in the Rioja region. It produces deeply coloured wines which tend to age well. The vines are hardy and more than able to cope with warm, dry conditions. In Rioja Graciano is generally blended with Tempranillo in Gran Reservas wines, as the Graciano brings longevity to the mix. In Australia there are quite a few single varietals being made in a range of regions. Interestingly, one of the many synonyms for Graciano is Bastardo Nero. I quite liked that as a name, because I don’t mind using the odd swear word now and again. Needless to say, it didn’t get chosen for the front label. Our Graciano was made traditionally in open fermenters, as is our way here at Bosworth Wines. It spent no time in oak and was bottled early.
The Graciano is a single vineyard, medium-bodied wine with red fruit and blossom on the nose, along with some plum skin and a gentle herbalness. The tannins are fine and gentle. This wine is for drinking any time.
|Picking Date||27th February and the 4th March 2015|
|Bottling Date||17th November 2015|
- Halliday Wine Companion 2017 Campbell Mattinson
- The Australian Financial Review, Life and Leisure Tim White 8-10th July 2016
- WBM (Wine Business Magazine) May June 2016 Mike Bennie