The Grenache is sourced from approximately 95-year-old bush vines growing in sandy soils over ironstone in the Barossa Valley. Hand-harvested at optimal flavour ripeness, the fruit is fermented in open fermenters with a small proportion of whole bunches before pressing into seasoned French oak. The wine is made with minimal intervention, with individual barrels selected for blending and a short period of bottle ageing before release. This approach aims to preserve the purity of the fruit while building texture, complexity and structure.