The wine is 100% Grenache with the handpicked fruit coming from three vineyards. It’s gently crushed (split as opposed to totally pressed) with 15% left as whole bunches. It’s then cold soaked for 5-6 days to extract tannins, obtain darker colour and control the ensuing ferment speed. It then undergoes a long, cool, gentle ferment using wild yeasts, after which it is spends 18 months in used French oak. It’s a big 15% alcohol.
This is a super wine.
“As close to perfection as you are likely to come with McLaren Vale Grenache. The perfumed bouquet sets the scene for the silky, supple red-fruited palate, superfine tannins always present, oak flavour absent. Has many of the characteristics of a great Pinot Noir.” 98 points, Halliday’s Australian Wine Companion 2018 and a Special Value Star Rating.