2023 Sons of Eden Kennedy Grenache, Shiraz, Mouvédre

The KENNEDY is a classic blend of old vine Barossa Valley Grenache, Shiraz and Mourvedre varieties. Named as a tribute to the legendary Barossa Vigneron’s who pioneered the planting of the old treasured vineyards, which the Barossa enjoys today. The Grenache fruit is the ‘soul’ of this blend and is from an exceptionally low yielding 50+ year-old Light Pass Vineyard. Originally planted by the Kennedy Family, with ownership eventually being passed onto the charismatic Leo ‘Joe’ KENNEDY who nurtured the vines for many years, selling his prized fruit to local winemakers

Bright crimson in colour and bursting with complex cherry, blood-plum and cinnamon spiced aromas. The palate is delicious, combining a blend of red-fruit and savoury flavours amid a rounded and fleshy core. The wine has excellent length and freshness which ensures approachability upon release but will mature well for the medium term.

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Viticulture

Vineyard | Region
Grenache 60+ year-old vines | Light Pass sub-region, Barossa Valley
Grenache 100+ year-old vines | Rowland Flat sub-region, Barossa Valley
Grenache 45+ year-old vines | Nuriootpa sub-region, Barossa Valley
Grenache 90+ year-old vines | Trial Hill sub-region, Barossa Valley
Shiraz 40+ year-old vines | Angaston sub-region, Barossa Valley
Shiraz 20+ year-old vines | Light Pass sub-region, Barossa Valley
Shiraz 20+ year-old vines | Moppa sub-region, Barossa Valley
Mourvedre 50+ year-old vines | Moppa sub-region, Barossa Valley
Mourvedre 20-40 year-old vines | Light Pass sub-region, Barossa Valley

Harvest Date
Grenache 4th March – 24th March 2019
Shiraz 3rd March – 16th March 2019
Mourvedre 15th March – 28th March 2019

Yield
Grenache 1.25 – 2.0 t/acre, Shiraz 1.5 - 2.25 t/acre, Mourvedre 1.0 - 2.0 t/acre

Grenache 49%, Shiraz 28%, Mourvedre 23%

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Vinification

The Grenache, Shiraz and Mourvedre varieties were all hand harvested and fermented separately. To aid colour, tannin and flavour extraction the three parcels were cold soaked for a short period prior to fermentation. Post ferment the Grenache and Mourvedre vessels were left on skins for an additional 10 days before being pressed straight to seasoned oak hogsheads and puncheons for maturation. These parcels were then barrel matured for 12 months without racking on full press solids, then naturally clarified, blended and bottled.