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Grapes are hand harvested from one of the highest Grenache block in altitude in South Australia(545m).The vines were planted in 1997, bush trained, which allows a slow maturation of the grapes .Clusters were destemmed and transferred into a tonne fermenter.A gentle pump over was done to reach full extraction and dryness.Free run juice was then put into 3 years old French barrel.Persistent spice aromas on the nose, pepper, followed by dark cherry fruit.Soft mouthfeel, thin tannins, fresh and intense minerality.