2022 JCs Own Angaston Foothills Grenache, Barossa Valley

100% whole cluster, 150-year-old grenache from the Angaston Foothills. Juicy dark plum, boysenberry, blueberry and macerated red and dark fruits. Hints of dark spice, charcuterie, gingerbread, turned earth, cold tea, cola and pressed citrus blossom. It's all texture, spice and pure red/dark fruits on the palate with a fine, sandy tannin frame and bright line, finishing juicy and a little on the Rhône-y side. Great stuff.

93 points Dave Brookes winecompanion.com.au

JCs Own is the side project of winemaker Jaysen Collins, who co-founded Massena in the Barossa but couldn’t resist making small-batch wines that reflect his own personality and sense of play. The Angaston Foothills Grenache is a perfect example of his philosophy – wines that are pure, expressive, and unshackled from convention.

The grapes come from the elevated foothills around Angaston, one of the cooler, rockier parts of the Barossa Valley. Here the soils are a mix of sandy loams and ironstone, giving Grenache fruit of beautiful fragrance and finely etched structure. Jaysen’s approach is deliberately minimal – whole-bunch ferment, gentle extraction, old oak maturation – to highlight the natural energy and perfume of Grenache rather than drowning it in oak or power.

In the glass, the wine is vibrant and aromatic with lifted notes of red cherry, wild raspberry, Turkish delight and a touch of spice. The palate is silky yet energetic, showing a core of juicy red fruits layered with herbs and subtle earthy tones. There’s a savoury edge that keeps it bright and refreshing, with fine, powdery tannins carrying through to a long finish. This is Grenache that speaks of elegance and place rather than sheer weight.

Food pairings lean toward the Mediterranean – think grilled lamb with rosemary, spiced eggplant, or even woodfired pizza with nduja and olives. Its brightness also makes it a lovely partner for charcuterie or slow-roasted vegetables. With careful cellaring, it will evolve gracefully over 5 to 7 years, developing more savoury and gamey complexity.