100% Grenache from two old vineyards in the Angaston Foothills of Barossa Valley at 350m elevation. Hand-harvested 100% whole bunches are put in a tank with dry ice and sealed to spontaneously ferment for 6 weeks. Gentle foot treading releases the remaining juice and re-starts the ferment once transferred to large old French oak. Minimal S02 and bottled without fining and filtration.
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