OLD VINE GRENACHE, WHOLE BERRIES, A WHOLE LOT OF FUN

I always get mesmerised when I see a flock of birds floating and drifting in the wind. It brings a sense of freedom and joy to me. I knew the bluebird is the symbol of happiness so i had a concept for the label - I just needed the wine!

So with this idea floating about in my head, i set out to make a great drink that brings a true sense of delight. I’ve found different vineyards that really shine when picked a touch earlier - no baked flavours here. I got rid of the stalks and just fermented this as whole berries.

Just before coffee in the morning and after a cold beer in the afternoon i quickly give it a plunge by hand, nothing too serious or strenuous. It’s bottled early to catch the brightness I’m looking for, meaning it’s dangerously drinkable whenever you need a pick me up.

TECHNICAL STUFF

VINEYARD:

• Angaston Foothills, Barossa

• 150 year-old bush vines

• Red sand over broken sandstones and yellow clays

WINEMAKING:

• Hand harvested at low sugar levels

• 100% destemmed with the whole berries tipped into an open fermenter

• Plunged over 12 days

• Wild yeasts

• Final ferment in aged 500l puncheons on heavy lees to encourage slight reductive notes

• No fining or filtration