Quite a pale ruby colour tinged with purple; the aromas are fresh and sweetly jubey, like raspberry jelly confectionery laced with gentle spice and dried-herb notes. It's light bodied and softly textured with fine, melting tannins and moderate length, ending in a slight grip. An attractive light red which would go well with lighter meats and stronger poultry dishes. It would appeal to pinot noir lovers.

This may not have been the first wine to reveal the glories of Barossa Grenache, if treated with the respect it deserves, but it was certainly one of the early examples and always impresses. This wine spent an extraordinary 333 days on skins as a post-ferment maceration. The fruit comes from just 820 old bush vines which were planted back in 1889. Just 4,839 bottles made. A very pale crimson hue here, but one which is gleaming. The nose is all strawberries, cherries, dried herbs and truffles, with hints of smoked meats. The wine is bright, fresh, exhibiting vibrant acidity, a silky texture with satiny tannins and a lingering finish. This is a juicy style of Grenache, ideal for those who find the big reds of the Barossa a bit much for them (no, I don’t understand that either). A fifteen year proposition, though already delicious.

As the vibrant cherry shade hints at from first pour, this Barossa Grenache—from over 130 year old vines—pops with bright red berry aromas underpinned by spicier, more herbal tones reminiscent of cocktail bitters. It's lightweight with a slippery texture and more primary red fruit and spice on the palate. It's a tasty, harmonious drop but it feels more cheerfully straightforward than the serious label and price tag implies.