Our first Grampians Grenache, something I've been working on for some time now. It is the first crop from vines planted for us at the Dakis Vineyard, a lower elevation, warmer site on a gentle northeasterly facing slope just south of Great Western. I am convinced that Grenache can do very well on the right site in the Grampians, and should get ripe with a good long hang time. The 2017 was a cool year returning to old long term averages and the young vines (from South Australian Heritage clones) got plenty of ripeness even then, while retaining pepper, spice and amazing, delicate perfume. its an earlier drinker I think, but just so delicious. Winemaking was simple: all destemmed, a three week fermentation on skins then maturation in a single, 1000lt old oak vat. No fining or filtration. very little added or taken away. a pure expression of the grape.