S.C. Pannell’s ‘Basso’ McLaren Vale Garnacha presents a complex aromatic profile of dark plum, cocoa, and clove underpinned by distinctive notes of kelp and rhubarb. The palate exhibits a sophisticated interplay of boysenberry and red cherry preserve, complemented by savoury Jamon nuances. Structurally impressive, the wine delivers textural tannins reminiscent of apple skin, coating the palate with precision. The finish reveals layers of pomegranate and characteristic raspberry, while tertiary elements derived from seeds and stems contribute to its remarkable depth and complexity. A very special expression of Grenache that balances volume and richness with charm and style.

About the Producer

In a very short space of time, Stephen Pannell has gone from being one of Australias best and brightest young talents to one of their most lauded winemakers. He is a two-time winner of the fabled Jimmy Watson Trophy, the most prestigious wine award in Australia, and also won the top prize at the Alternative Varietals Wine Show three times. Stephen moved into his own McLaren Vale winery in 2014, and now owns 36 hectares of vineyard. This control over his fruit has enabled him to take quality to an even higher level. One of the key factors behind his success is the freshness in all his wines, something he achieves by picking earlier. I can only pick early due to better viticulture. As with all his wine projects, Stephens winemaking philosophy remains steadfast: fruit grown in the right place with considerable attention in the vineyard requires minimal intervention in the winery.

Vineyard and Winery

The idea for an early release, low sulphur, unfiltered Grenache had been bubbling away for a few years. Finally, in 2017, access to fruit from the right vineyard in Blewitt Springs: dry grown and pruned to single-bud spurs, sparked the Basso project in to life. The vineyard, planted in the late 1970s, lies at 80 metres above sea level on sandy loams over clays. From the Latin Bassus, meaning low, Basso is low in additions and speaks clearly of the place from which it comes.

The grapes were hand picked at 13.7 Baume. Fermentation took place in open top fermenters with daily pump overs. The grapes spent 10 days on skins before gentle pressing. After undergoing malolactic fermentation, the wine was aged for ten months in large, old French oak vats. The wine was racked twice before bottling, without filtration, in early February.