A blend of Grenache from 70 year-old bush vines at Barmera in the Riverland, 120 year-old bush vines at Light Pass in the Barossa and 20 year-old trellised vines at Forreston in the Adelaide Hills. The soils are, respectively: ancient red sands over deep iron rich red clays; alluvial loam; and broken sandstones over yellow clays.
The fruit is 100 % destemmed but uncrushed, with the whole berries wild-yeast fermented in an open fermenter over 12 days and plunged lightly twice a day. The wine is then racked with heavy lees to seasoned 500 litre puncheons to finish ferment, encouraging some slightly reductive notes. Bottled unfined and unfiltered. Pure joy..