Hand-picked from 100yo vines at Williamstown in the cool southern tip of the Barossa Valley. Open-fermented with 20% whole bunches in hogsheads with the tops knocked out, matured in used French barriques for 18 months. It breaks all the rules and expectations on my part. It is a beautifully structured grenache with fresh colour and fruit, showing little development so far, thus offering cellaring if you so wish. Drink to 2033.
Source: James Halliday.