Alkina Kin Barossa Grenache 2024 (Australia)

Description

Blood Orange, Cranberry, Floral

"Light to medium ruby colour. Red fruits and red earth aromas. Light to medium in weight, pretty red fruits and rose petal notes with a deeper earthy undertone. Good length with finely worked tannins drying it well" Erin Larkin, Robert Parker Wine Advocate 

"Medium light crimson. Cherry cola aromas and flavours with light chalky textures, some mid-palate viscosity and long juicy acidity. Tropical fruit notes at the finish. Expressive and slurpy early drinking Grenache. Drink now–soon" Stuart Knox, The Real Review

The early season provided fruit with exceptional red-fruited characters and savoury nuances. The 2024 Kin Grenache is light on its feet, with layers of rose petal, spice and blood orange skin. The palate bursts with cranberry fruit and red apple acidity, balanced by fine but persistent mouth-coating tannin.

Alkina is a new story on an old place. Our certified organic and biodynamic farm sits on the traditional lands of the Ngadjuri people and we seek to honour the land’s Indigenous history and to learn from their deep connection to country. We have 43 hectares of vines planted to Grenache, Shiraz, Mataro and Semillon, with the oldest vines dating from the 1950s.

Fruit for the 2024 Kin Grenache came from three estate blocks, each with different aspect and geology. Two thirds came from Block 18 which was planted in 2016 and faces east. It is on mixed soils, though predominantly schist-based. Young bush vines from block 22 (schist with two limestone ridges) provided 27% of the blend and the remainder came from Block 25. Fruit was picked on the 24th of February. Southern Cross Certified organic and biodynamic. Each block was hand-picked, sorted and naturally fermented in concrete tulip with 80% whole bunches. After fermenting to dryness and spending an average of 35 days on skins, the bunches were gently basket pressed back to concrete for malolactic fermentation. Components were matured separately in concrete only, before blending in Spring 2024.

A long cold winter saw a dry start to the growing season, which proceeded with little rainfall and no disease pressure. This yielded open canopies and generally smaller bunches and berries. After our earliest ever start to picking, on 5th February, consistently warm days and nights meant a fast, compressed vintage, with yields right in the zone and resulting sugar, flavour and tannin development coming together beautifully. The last fruit was pressed on the 23rd March, just before Easter.

Each block was hand-picked, sorted and naturally fermented in concrete tulip with 80% whole bunches. After fermenting to dryness and spending an average of 35 days on skins, the bunches were gently basket pressed back to concrete for malolactic fermentation. Components were matured separately in concrete only, before blending in Spring 2024.