A Grenache so quintessential and true to word it still gets called by its real name, Garnacha. Fermented as whole bunches for a month then pressed into old large French oak without any additions of any kind. This is that pure stuff you normally have to travel for.
Winery notes (2018 Vintage)
"After swirling and sipping and discussing this wine for awhile we finally decided that the simplest thing to do would be to just look up a textbook description of Grenache and give you that. Essentially this is the Grenache you would put in front of a sensory studies classroom to teach them about Grenache. Intensely perfumed, floral, boiled-candy notes on the nose; rustic, peppery, steak tartare on the palate with a gritty, toothy tannic scaffold. Once you drink this you’ll understand Grenache entirely. 100% whole bunch, one month on skins, pressed to old French puncheons, unsulfured."
93/100 Mike Bennie, The Wine Front, April 2019 (2018 Vintage)
"Proper grenache’ lets call this, from some vines in Blewitt Springs of McLaren Vale, whole bunch ferment, a month on skins, sent to old oak, left un-sulphured during its pre-bottling life.
It’s a very pretty drink with requisite floral, candied perfume, sleek texture and fine skin of tannins. Scents of rose water, raspberry lollies, sweet green herbs. Palate of refreshing nature, delicate but sweetish pomegranate and cranberry fruit flavours, and, again, a lick of sweet green herb. A touch diffuse in flavour, a sense of wateriness in the core of fruit, and the wine feels cool to taste, if you get the drift, shifted into menthol but barely, it’s more just the word refreshing that gets another run here. Tannins go nicely, gently puckering, though a touch cottonmouth gummy as they finish. Regardless of the quibble, I found this all compelling, and appealing, and wanted to drink more. And so I did."