2017 Willunga 100, `The Hundred Clarendon` McLaren Vale Grenache

2017 Willunga 100, `The Hundred Clarendon` McLaren Vale Grenache

2017 Willunga 100, `The Hundred Clarendon` Grenache


Sommelier Wine Awards 2019

The Hundred Clarendon is made from a 93 year old single vineyard, and compared with Blewitt Springs is higher in altitude with a more continental climate resulting in a very aromatic, elegant expression of Grenache.

Availability: In stock

Case size: 12 / Bottle size: 750ml

Duty Status
From £200.00

Critics Score: 94

Publication: James Halliday

Drinking Dates: Now-2027

Bright, clear crimson-purple; the bouquet is pure and correct, with red cherry/raspberry aromas leading the way with a stream of focused fruit, oak and tannins standing by watching proceedings.

2017 Willunga 100, `The Hundred Clarendon` McLaren Vale Grenache

Willunga 100 is in McLaren Vale, south of Adelaide. The grapes come from a range of selected vineyards in McLaren Vale, including some over 80 years old. Winemaker Mike Farmilo joined the team as head winemaker in 2013 and is supported by Tim James. Together they aim to produce unique and distinctive wines which capture the essence of the region. They use modern equipment alongside traditional winemaking techniques to ferment the small parcels of fruit arriving at the winery. The term "hundred" originates from late Saxon and Norman England and refers to an administrative unit of government, meaning that 100+ households had to live in the area to qualify for its place on the map. Willunga 100 select their fruit from small parcels just as the district was divided up into '100s', or small lots.

The 95-year-old vines that make this wine are located in the Clarendon sub-region of McLaren Vale. The single vineyard is situated on the moderate to steep hills of the Clarendon-Onkaparinga Gorge. In comparison to Blewitt Springs, Clarendon is higher in altitude and has a more continental climate. Loam soils over red-brown clay on bedrock produce fruit of outstanding quality.

The single vineyard fruit was hand picked and fermented on skins for 10 days in five tonne open fermenters to optimise the intensity of flavours. After pressing, the wine went through malolactic fermentation in stainless steel tanks. The wine was racked off gross lees and aged on fine lees for 12 months prior to bottling.

2017 saw highly favourable vintage conditions in McLaren Vale as a result of above average winter rainfall, ensuring good water reserves in the soil. Spring was also wetter than average. Harvest conditions, while warm and dry, allowed for good ripening conditions and the development of flavoursome varietal characteristics.