Bondar Rayner Vineyard Grenache 2025

A warm and dry season, with halved crops, so some younger vine material joined the 1970-planted vines. Whatever the challenges, the result is in the black. Also, no oak this year, being fermented and raised in ceramic, clay and concrete; 15% whole bunch. There’s a deepness to this, and some levity. It feels spicier, earthier, less buoyantly red-fruited, although the cranberry, pomegranate and redcurrant notes are there, along with black cherry, spiced plum, raspberry compote, Baharat spicing and, discreetly, the crackling dry herbs of whole-bunch fermentation, a rusted-iron note, too. There’s fine tension, savouriness and drive. Give it a little time. It won’t disappoint. – 95+ Points – Marcus Ellis, Halliday Wine Companion

Sourced from the western side of our 1970-planted Grenache block on our Rayner Vineyard, where the yields are lower with smaller berries and bunches, and the vines face gently east so miss the hot, late afternoon sun. Planted on sand, this block is dry-grown and managed organically. The fruit is hand-picked.

We really want the Rayner Grenache to be pretty, yet savoury, and generally a more elegant expression of the variety. We believe that this is what our 1970 block wants to produce so we just try to let it express itself as best as we can. To help achieve this we pick a little earlier to catch the red fruits and herb. We use some whole bunch (around 20% in total) for some extra tannin from stalks, which ensures the ageing potential of the wine and provides layers of complexity to the flavours. The wine is fermented and aged for around 6 months in ceramic eggs and old French barrels, before being bottled without fining or filtration. Producer’s Notes