2017 Patritti Section 181 Single Vineyard Grenache

2017 Patritti Section 181 Single Vineyard Grenache


Expert Reviews

97 Points - James Halliday - Halliday's Wine CompanionHand-picked, crushed, open or closed fermentation, matured for 11 months in large-format French oak. A glorious display of red fruits of all kinds dance on the palate. It's no wimp - there are plenty of tannins and acidity to keep the attention, and better still, there are no oak armpits to avoid. Special value.
Decanter World Wine Awards 2019 - SilverDark plum, blackberry and mint aromas. Light, fresh and delicate style of Grenache with excellent fruit and fine tannins.

Tech stuff

McLaren Vale
Cellar to 2030
Screw Cap

How's it taste?

Bright red-purple in colour the wine has a fragrantly perfumed nose with cherry and ripe red berries. The palate is ripe and juicy with hints of brambles and raspberries that give warmth. Great acidity with edgy tannins that soften over time. Drink now or cellar for 10+ years.

How was it made?

The vineyard is located less than 4km from the Gulf of St Vincent, the Tatachilla vineyard’s climate is slightly cooler due to the prevailing sea breezes. The soil is characterised as yellow and buff sandstone, pebbly sandstone, and clay, providing ideal conditions for the old, dry grown Grenache vines with an average age of 50 years.

Harvested at optimal flavour and tannin ripeness, the fruit was hand picked before being transferred to the historic Patritti winery in Dover Gardens. The fruit was fermented in small
batches, with a small percentage fermented as whole bunches to bring out the individual characters. Left on skins for seven days the ferments were regularly tasted to ensure the resulting wine was soft and not over extracted. Using a gentle hand, the  ferments were pressed, blended then transferred to seasoned 600 litre French demi muid barrels for twelve months.

Who made it?

"It’s a fair bet that few serious wine lovers outside South Australia — indeed, outside Adelaide and its environs — would have heard of Patritti Wines. This family-owned and run wine business was founded in 1926 by Giovanni Patritti, who had left Piedmont in Italy to seek a better life abroad and meet his sister, who’d already left for the United States. The ship he boarded was in fact headed for Adelaide, and he arrived with no family, no money and not a word of English — just the clothes on his back. But he came from a winegrowing family, and within 12 months was leasing vineyards in Brighton, 15km south of Adelaide. By the early ’30s, in the Great Depression, he had built a winery, and by the late ’40s owned vineyards surrounding the winery. His wines were shipped in barrels to communities of Italian and Eastern European migrants, to the opal mines of Coober Pedy, the cane fields of Queensland, and to Griffith, Alice Springs, Melbourne and Adelaide, a rapidly growing market. To meet the housing demand, Patritti’s vineyards were acquired by the SA Government, leaving the winery and 1ha of vines around it. The silver lining was the capital from the acquisition, which the family used to buy land in Blewitt Springs (now planted to highly prized shiraz) and at Tatachilla (now planted to grenache) in 1960. Giovanni’s sons Geoff and John are directors and daughter Ines Patritti is managing director. His grandson James Mungall became winemaker in ’01, joined in ’06 by friend and Adelaide University oenology classmate Ben Heide. Their eyes are in part turned to the future, part protecting the legacy of the past. They are doing the latter by making the great single vineyard McLaren Vale wines at mouthwateringly low prices. Here you feel the wisdom of the Patritti elders, who have been through the cycles of boom and bust and started with nothing." James Halliday

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