2023 John Duval Annexus Grenache, Barossa Valley

Grenache from the renowned 1858-planted Stonegarden vineyard just out of Springton in the Eden Valley. Perfectly ripe satsuma plum fruits with hints of raspberry pip, ginger cake, cold tea, cola, spice rack, citrus blossom and earth. That gingery spice rolls through the pure red and dark fruit on the palate, which shows a lovely textural flow and toothsome gypsum-dust tannin grip, savoury and long with lovely sour cherry acidity on the fade.

95 points Dave Brookes winecompanion.com.au

John Duval’s Annexus Grenache is a standout example of how old-vine Grenache from the Barossa Valley can deliver both finesse and depth. John Duval, who spent almost three decades as chief winemaker at Penfolds and was the custodian of Grange, launched his own label in 2003 with a focus on expressing the best parcels of Barossa fruit in a modern, elegant style. The Annexus Grenache is sourced from very old, dry-grown bush vines in some of the Barossa’s most prized vineyards, with many plantings dating back to the early 20th century. These sites, rooted in sandy loam and red-brown earth over clay, produce small yields of intensely flavoured fruit with lifted aromatics and fine tannins.

In the glass, the wine is a vivid ruby with crimson edges. The bouquet is highly perfumed, offering red cherry, raspberry, and wild strawberry alongside rose petal, lavender, and subtle spice. The palate is medium-bodied yet concentrated, with pure red berry fruit supported by silky tannins, bright acidity, and a savoury undercurrent. Gentle whole-bunch inclusion adds aromatic lift and complexity, while maturation in seasoned French oak preserves the wine’s delicate fruit profile. The style is supple, precise, and layered, showing how Grenache can be as textural and elegant as Pinot Noir, yet with Barossa richness.

Annexus Grenache is wonderfully food friendly, pairing beautifully with slow-roasted lamb shoulder, Moroccan chicken tagine, grilled eggplant with tahini, or a tomato and olive pasta. It’s superb in its youth for vibrancy and perfume but will age gracefully over 8 to 10 years, developing more savoury, earthy depth.