Willunga 100, McLaren Vale Cabernet/Shiraz

Willunga 100, McLaren Vale Cabernet/Shiraz

Vintage: 2022

VintageProduct CodeFormatClosureAvailability
2022WI103B226 x 75ScrewcapAvailable
Producer

Willunga 100 has focused on old-vine Grenache in McLaren Vale since its first vintage in 2005. They made their first single vineyard wine in 2009, and have since helped pioneer a fresher, more lifted style that highlights the sensitivity of Grenache to site in the Blewitt Springs and Clarendon sub-zones.

Willunga 100 has sourced fruit since 2013 from two of the most fabled vineyards in McLaren Vale, Sue Trott’s 70-year-old site in Blewitt Springs and the other from Bernard and Wayne Smart’s century-old one hectare vineyard in Clarendon. “When we started buying fruit from these two vineyards, nobody else wanted it. Today, there is a queue stretching all the way to Adelaide to buy grapes from these sites,” says part owner David Gleave.

The same winemaking techniques are used for both wines. While 10% of the Trott grapes are retained as whole bunch to lend aromatics to a warmer site, the Smart grapes are destemmed but not crushed, the aim being to enhance the perfumes of this more elegant site. The rest of the winemaking is identical: about 12 days on skins in small open top fermenters with gentle punching down and malolactic in tank followed by ageing on lees in stainless steel for 12 months before bottling. These unoaked wines come from sites that are only 8 minutes apart by car, yet they are markedly different in style. Clarendon has more of a continental climate, with warmer daytime temperatures and cool nights, as breezes flow down from the nearby Adelaide Hills, while the warmer days in Blewitt Springs are moderated by the sea breezes from the Gulf of St. Vincent. In Clarendon, the aromatic lift comes more from the proximity to the Adelaide Hills rather than from the loamy, silty soils, while in Blewitt Springs the Maslin sand soils act as a trigger on Grenache’s aromatics.

The focus on single sites has brought critical success to Willunga 100. The 2021 ‘Smart’ won the Grenache trophy at Australia’s National Wine Show in 2023. This is the second time a Willunga Grenache has been honoured with a trophy at the show, as in 2017 the 2015 ‘Trott’ took home Best Alternative Variety. National Wine Show success continued in 2024, with Willunga 100 winning two of the three gold medals awarded in the Grenache class, for the 2022 McLaren Vale Grenache and 2022 ‘Trott’.

Willunga 100 purchased the ‘Blind Spot’ vineyard in 2019. This 19-hectare site, in the heart of Blewitt Springs on Maslin sands, has close to eight hectares of old, bush-trained Grenache situated on Moritz Road, within the ‘Hundred of Willunga’. This is the source of Willunga 100’s Grenache and Grenache Rosé, both of which are single vineyard wines. The former has about 15% whole bunch in 2021 vintage, which lifts the naturally aromatic fruit of Grenache grown on Maslin sand, while the latter is pale, dry and, as they say in Australia, ‘smashable’. New to the range is the 2023 ‘Blind Spot’ Grenache. Awarded 95 points and Gold in James Halliday’s Wine Companion, it is described, alongside Trott and Smart, as another fine example of single site Grenache: “The clarity of making is the same, with each speaking of site, and all three pure, lithe and vibrant, but ‘Blind Spot’ presents as the slightly more brooding of the trio.”

Vineyards

The fruit for this wine was sourced from multiple sites across McLaren Vale, largely in the Tatachilla and Whites Valley subregions. The vineyards in Tatachilla are single cordon, trellis-trained vines planted on loamy soils over limestone. This area experiences cooling sea breezes which moderate the summer temperatures. The Whites Valley vineyards are also trellised single cordon vines and soil types are generally alluvial clay, sand and gravel.

Vintage

The 2022 vintage was an excellent growing season in McLaren Vale with a wet winter setting the vines up nicely. A very mild, but also dry, summer and autumn followed, meaning there was low disease pressure over a very gentle and extended ripening period. Yields were slightly down on average but with other conditions being favourable, the season resulted in excellent wines showing great varietal character and lovely fresh natural acidity.

Vinification

Each parcel was fermented separately in open top, stainless steel fermenters. Regular pump overs and plunging ensured optimum extraction while maintaining fruit purity. After 10 to 14 days on skins, wines were basket-pressed to stainless steel tanks to complete alcoholic fermentation. The wines were then racked to French oak of which 10% was new, to undergo malolactic conversion and maturation before bottling.

Tasting Notes & Technical Details

Intense aromatics of dark cherry and cedar are complemented by tobacco and bay leaf notes. On the palate, there are flavours of rich blackcurrant and toasty oak. The fine tannin structure gives this wine a savoury finish.

Alcohol (ABV)

14.5%

Acidity

6.95 g/l

Residual Sugar

0.6 g/l

pH

3.47