$3099each $371DOZEN EACH DOZEN

The best of Barossa Grenache, defined by her succulence and aromatic allure. William Bert Scholz was a fifth generation Barossa vigneron, he planted a propitious parcel of Grenache into deep sandy alluvial soils in a loop of North Para River. The merry old vines thrive on the free draining sands and cool gully breezes which drift down from the hills. Her softly textured, licorice tannins, decadent spice and wickedly wild cherry fruits, she's a wine of the most elegant structure and generous length, a big style of Grenache that lingers on a smooth, exquisitely balanced, tangy, fruit filled finish.

$3299each $395DOZEN EACH DOZEN

From some of the oldest Grenache vines in McLaren Vale, picked by hand at maximal ripeness, gently crushed and destemmed into open fermenters, a portion of whole bunches are included for complexity. A fortnight of ferments are hand plunged and pumped over for optimal extractions. Batches are pressed for malolactic and filled to seasoned French oak puncheons for nine months maturation. Heady and lifted, liqueur cherry and wild raspberry, asian spice, ginger, red licorice and rose petal, all framed by lithe, sandy tannins, a generous, graceful Grenache.

$6499each $779DOZEN EACH DOZEN

Mrs Wigley was a particular pussycat who was born at the neighbouring Petrucci residence. Within days her mum had dragged the litter to settle in the Wirra Wirra open fermenters, from then on Mrs Wigley became a permanent feature of the Wirra Wirra cellars. Mrs Wigley, the Rosé, is made by running the juices off, tinted after brief contact on skins, from the grapes, then cold fermenting and bottling early, as you would prefer to do when designing a refreshing, revitalizing pink wine.

$1849each $221DOZEN EACH DOZEN Wirra Wirra have been making wine since the 1890s, the current team know their vines well and have determined Grenache to be the varietal of choice for a juicy pink wine. Grapes are harvested and crushed, de-stemmed and chilled to traditional red wine fermenters, pumped over throughout the vinification and held cold prior to being pressed off when the desired pink hue and vibrant flavours are achieved. After cold settling for a number of days to clarify the unfermented juice, batches are racked off solids and fermented through the action of aromatic yeasts for two or three weeks, before being sent directly to bottling without any exposure to oak, preserving the freshness and lifted fruit of fine Mclaren Vale Grenache.

Salmon colour with bright red hues. A perfumed bouquet of red cherries, raspberries, strawberries and cream supported by fragrant rose petals and sweet spice. Fresh and ripe crushed strawberries and red cherries contribute to fruit depth and length. The refreshing acidity provides balance and structure and leads to a dry and crisp finish. Best consumed whilst young and fresh. A bliss with prosciutto and fig.

The topical old world accord of Grenache and Shiraz was the first style of wine to be made after the re-establishment of Wira Wirra in the 1970s. It is occasionally released as a special limited edition when the vagaries of vintage permit, the aim being to construct a likeness of McLaren Vale, as it was decades ago, when the requisite accompaniement to such a wine was meat and three veg. Wirra Wirra Original is equally satisfying today alongside paparadelle and porcini, offal and pistachio ballotine or five spice crackling pork.

$2399each $287DOZEN EACH DOZEN The founder of Thomas Hardy & Sons is on the record for praising the founder of Wirra Wirra, as the hardest working man he ever knew. Hand picked parcels of Grenache are sourced from mature vineyards in McLaren Flat, Shiraz is collated from choice blocks at Seaview. Grapes are crushed and destemmed into traditional open top, two tonnes fermenters, gently macerated by hand plunging and pumped over for optimal extractions of flavour, tannin and colour. Components are fermented to dry and basket pressed into a selection of seasoned French oak for barrels for completion of malolactic. Batches are racked off lees and sent to mature nine months in neutral French oak puncheons and barriques.

Vivid crimson, vibrant deep red hue. Fragrant crushed cherries and raspberry nose, complexed by perfumes of dried herb and musk. The palate displays bright Grenache raspberry and rhubarb flavours, supported by fresh acidity and fine silky tannins. A wonderful, medium bodied style of candor and restraint, resolving on a spicy, savoury finish.

$2699each $323DOZEN EACH DOZEN

$4699each $563DOZEN EACH DOZEN

$3699each $443DOZEN EACH DOZEN

Few Australian winemakers have had as much experience with GSM as Yalumba. Their learned team are always very excited about this old world style. Parcels are collated from good Barossa vineyards, separately picked and vinified in small batches, before being aged in a selection of large and small oak vats, puncheons and barriques. All parts are encouraged to mellow and integrate, while creating texture and infusing complexity. Layered and supple, spiced red and black berry fruits are drizzled with moreish chocolateynerss, long and lingering on a finish of velvet textured tannins.

$2299each $275DOZEN EACH DOZEN

Often described as one of Australia's unsung heroes, Grenache is naturally lighter in colour than other reds but delivers generous wines with an immense palate. Yalumba is extremely fortunate to have amongst its growers a resource of very old, gnarly bush vines which produce low yields of concentrated fruit. A range of terroir and climes across the different sites, sandy soils, loam and clay, contributes to a palate with greater uniqueness and complexity. A memorable tasting experience unlike any to be found in the more popular Australian styles of wine.

$1999each $239DOZEN EACH DOZEN Individual parcels are separately crushed into six tonnes static pumpover fermenters or eight tonnes open top steel vats, employing the Yalumba design cap plunger. Most parcels are completely destemmed, some batches are left with stems on to contribute complexity and texture. Wild indigenous yeasts present on grape skins initiate the ferments, this may happen within the first twelve hours or it may take up to three days, cultured yeasts are then added to ensure completion. Upon completion, select batches are treated to a term of up to three months on skins for maceration. Components are then filled to a selection of prior use French, American and Hungarian oak hogsheads for nine months.

Medium crimson red with purple hues. A generous and bright aroma with sweet jube-like plum fruits, lifted pot-pourri and lavender florals over a savoury, complex earthy background. Wrapped around a core of juicy red currant fruits, the palate combines layers of fleshy sweet flavours before a fine grained tannin finish. Smoothly balanced and eminently drinkable, medium weight but full on flavour. The perfect match with chargrilled pork.

$6499each $779DOZEN EACH DOZEN

$3499each $419DOZEN EACH DOZEN