Handpicked in late March, at optimal ripeness, Grenache’s potential relies on careful vineyard management and meticulous flavor assessment at the time of harvest. The fruit was destemmed and transferred into a stainless steel tank where it was kept cool until fermentation started naturally. A 4-5 week maceration allowed for maximum color and the tannins to soften. The wine was aged in concrete tanks for 12 months.

The Landsborough Vineyard is a contoured vineyard, high in the Landsborough Valley in the Victorian Pyrenees. At an altitude of over 400m, the vineyard is characterised by a prevailing cool southerly that allows the development of fresh acidity which is a hallmark of the vineyards fruit.

Alcohol by Volume: 15.0%
Residual Sugar: 2.08 g/L
pH: 3.69
Total Acidit: 4.91 g/L