69% Grenache from 80+ year-old vines planted in a northerly block atop the Onkaparinga Gorge; 31% Carignan from the adjacent MoC Chase Vineyard. All hand-picked and fermented in open vats, with 85% whole berries and 15% whole bunches. Long, slow ferment to build tannin complexity, followed by maturation in a mix of inert tanks and old French oak puncheons for 16 months.
