Fernie is everything you want from a Barossa Grenache. 150 year old hand picked vines from Angaston. The flavour intensity just starts at the front of your palate and keeps on going. It is rich but elegant. And, without sounding cliched, "iron fist velvet glove" comes to mind.
The nose offers bramble, hints of dirt, cigar box and aromas of ripe dark plums and black currants. The palate is a rich wild ride. It is an amalgam of rich dark fruit juices, herbs, spices, fine tannins and bright acids. This is a wine that makes it hard not to slurp. Another seamless Grenache with a whole bunch of charisma!
About JC's Own (Jaysen Collins)
"I’ve been making wine for twenty years now, mostly in the Barossa, most recently in the USA but I do it because it’s a hell of a lot of fun for me and I get a lot out of the process. My enjoyment stems from being outdoors, the physical work and getting dirty, the science with a bit of guesswork and the chance to drink many amazing wines in the name of research. They call it a lifestyle industry and i’m all in on this.
Through all this and getting older and apparently more wise, I’ve come to realise that wine is about what you want it to be. For me there’s a time for fun, enjoyment and adventure. There’s also the realisation that some special vineyards just need to be bottled without mucking about too much. So you’ll see that in my JC’s Own wines – some adventurously different wines in style and packaging and limited releases that pay respect to distinguished single sites around the world.
I’ve also got a great young family and as such living sustainably sits high in our household. We live day to day with respect to our environment and I bring this to my wines, in as much as I can control. I seek grapes from sustainable vineyards, I’m minimalistic in my winemaking where using natural yeasts, low sulphurs and no fining and filtration also sit well within this philosophy. In short, these are pure wines that fuel my enjoyment and it’s awesome I can share this with you."
Winery notes (2018 Vintage)
"I love grenache, I love its versatility and its drinkability. I was mostly drawn to getting involved with the process and leaning to more textural, structured and savoury versions. Then one day I got to thinking, what about just doing nothing and let the grapes do the work.
So I chucked a few bins of hand picked grenache grapes into a tank with a bit of co2, sealed the lid and came back several weeks later. When I lifted the lid, I was hit with a whole lot of gassy funk, but in a really good way. It was wild and feral but mostly intoxicating.
So for a few weeks after I just jumped on top of these bunches, breaking them up, in real terms to build structure, but mostly to get lost in the Ferine like smells that filled the air."