(2023) From a single vineyard of dry-grown bush vines that was planted in 1889 on red-brown clay in the heart of the Barossa Valley. The wine spends 100-days on skins post-fermentation, and I believe it has minimal contact. Soft, autumnal tinges to the ruby colour. Chocolate and fragrant potpourri spices are joined by pert raspberry notes, in a wine that has a wonderfully resolved, mature nose but still with a vital fruit quality. Pure, ripe and plush Grenache, filling the mouth with fruit and spices, but balance it superb and it is an utter pleasure to drink now. Reminiscent of a maturing Château Rayas perhaps, and Grenache showing its Pinot side so perfectly.