Schwarz Wine Co. Meta Grenache 2024

Tasting Note

Deep ruby in colour. Aromatics lead with beetroots, stewed rhubarb, Turkish delight and whole bunch spice, layering in notes of peppercorn. A touch of talc-like minerality runs beneath, alongside hints of cola and raspberry lollies. The palate is light and bright, carried by fine succulent tannins. Effortless to drink, yet confidently structured, with length and presence that lend an air of quiet seriousness.

Awards & Accolades

95 Points
Vinomasters

Light and bright, and it wants a little chill. Serve it around 15°C and the style pops.
Bright crimson with a vivid ruby core. It jumps from the glass with fragrant raspberry, wild strawberry and red cherry and rose petal. Medium-bodied and beautifully energetic. Juicy red berries sweep across the mouth, then fine, silky tannins give shape and grip. Bright acidity keeps it fresh and lifted. Delicate spice and savoury notes add another layer through the middle. Generosity and freshness together. The finish is long and persistent, raspberry, cherry and orange rind lingering. A seriously enjoyable Barossa Grenache. Fragrance, juicy red fruit and silky tannins.
- Russ Gallagher

A wine with 95% white bunch which equals a whole lot of fun and arresting interest. Two tone strawberries, lingonberries and cranberries are met with a mesh of nettle, hemp seed and coriander powder. There is a slight black tea tannin that persists with the steering acidity to make for a very moreish drink. It pushes the boat out and I'm encouraged by the commitment to its whole bunch constitution. This is a drink now style, enjoy it whilst the aromatics are high toned and tannins and structure still sappy and succulent. 
- Shanteh Wale, Winepilot

Viticulture & Winemaking

74% of the fruit was sourced from the Thiele Road Grenache vineyard in Bethany, planted in 1941. Hand picked fruit underwent 100% whole bunch fermentation. Grapes were sealed in open fermenters, immersed in dry ice, and underwent carbonic maceration initiated by wild yeast. After 12 days, the lid was removed and gentle foot stomping—alongside tender pump-overs—was carried out for a further 5–9 days.

Post-ferment, half of the wine was matured in tanks and the other half in old French oak to soften tannins. The Thiele Road component anchors the wine with earthy, smoky nuances and a refined tannin structure. Two additional vineyard parcels, including fruit from 90-year-old bush vines and a 1960s vineyard, were blended into the final wine. Bottled unfined and unfiltered.