Diligent vineyard assessments by the winemakers ensured picking at the optimum time. Our estate vineyards in Rowland Flat were harvested first on the 9th of March with the last pick being the Light Pass vineyard on the 28th of March. Protecting varietal character was the priority during the winemaking process, parcels were fermented separately in both enclosed static fermenters as well as traditional open fermenters with some elements of whole bunch being utilised. Fermentation temperatures were allowed to peak at around 28ºC early in ferment, and then maintained at a more moderate 20–22ºC range to allow a careful extraction of flavour, tannin and colour. The parcels were drained and pressed separately into older French oak barrels, the majority hogsheads with a portion of larger format puncheons utilized, the goal being that oak did not influence the character of the wines. The parcels were racked after the completion of malolactic fermentation and then returned to the same barrels, with one parcel staying in a stainless-steel tank for a more fruit driven profile. Blending occurred in December 2019 after 8 months maturation with a focus on putting together a classic Barossa Grenache that exhibits the aromatics and brightness the variety is known for, whilst delivering the structure which these old vines are known for.