'Luckily, I have access to very small parcels of fruit from old, dry-grown, hand-pruned vineyards. I decided that making a Grenache the way Barossan families made table wines many generations ago would honour the years of back-breaking work required for keeping the vineyards alive.
So, I set about sourcing older, larger oak barrels from across the country and worked with my Cooper to re-condition them. The theory is that Grenache needs no support from new or small oak barrels.
Once hand-picked, I jump up and down on partial whole-bunches, ferment the grapes in the old barrels, use minimal sulphur and finally bottle without fining or filtration.'
$38.00 in any mixed six $34.00 by the straight dozen.