It’s no great secret that we consider Grenache one of the finest grape varieties that we grow in the Barossa Valley.

It is probably most famous in the south of France but we reckon the French will be casting some nervous glances over their shoulders towards the wines of Australia and in particular, our home of the Barossa.

For us, Grenache should always be about perfume and spice. At the lighter end of medium-bodied you can think of it as the Barossa’s answer to Beaujolais and it should be consumed with the same gusto.

We tend to hand pick our Grenache early to retain natural acidity and it is split into two halves – whole-bunch and whole berry. A percentage heads into puncheons as complete whole bunches for carbonic maceration; the remainder for picking bins for an old fashioned foot stomping party, with around 14 days on skins before pressing back to puncheons (14% new) for 11 months. Again…. It is bottled unfiltered and unfined.

It’s all about fruit purity and fragrance…. Raspberry, bright red and dark plums and cherries cut with exotic spice, a flourish of purple flowers and underlinging hints of ginger-cake. Succulant, juicy and wonderfully perfumed with a bright, tight line across the palate and a fan of pure spicy fruit on the finish.