Alex Head: The best parcel of Barossa Valley Grenache in 2015 came from a app. 55 year old vineyard near Greenock. Split hand-picked over a week. 20% whole-bunch, no crushing or temperature control, natural yeasts, hand plunged and foot trodden twice daily for three weeks. Racked once during elevage of 17 months in a 20 year old 2500L foudre with a small addition of old vine mourvedre for balance. Bottled unfined and unfiltered.
James Halliday (97 points):
"There is a peppery, fibrous composure to this grenache, mitigating the variety's explosive tendencies. Chiselled of slate, grenache's liquid kirsch qualities are nevertheless on full display. These are restrained by a dollop of old vine mataro for ferruginous grip, 10% stems in the ferment and a gentle extraction regime, employing whole berries and wild yeast, before ageing in older oak for 17 months. The result is pure, unadulterated pleasure across the entire bottle."