Les Racines', a cuvée made with grapes from the estate's oldest vines, has the velvet, depth and harmony that defines old grenache when cultivated in refined terroirs. It has very high ageing potential, as balance is the main factor.

Domaine Pierre Usseglio et Fils is located in the village of Châteauneuf du Pape, has built a solid reputation over the years as producing rich, ripe red wines, so it's interesting to see that Thierry Usseglio and his son, Gregory, are experimenting with the use of whole bunches and an entirely new wine style that combines a large proportion of white grapes and use of amphorae. Domaine Pierre Usseglio et Fils Lirac 2020 vintage is produced with 50% Grenache, 25% Mourvèdre, 20% Syrah. The fruit selected is from 40 year old vines. They harvested manually and completely destemmed. The fermentation is followed by thermoregulation, lasting about 20 to 30 days. The wines are then aged in concrete and demi-muids vats over a period of 12 months. Loads of black raspberry and spice, medium to full body and a lush, ripe, yet seamless mouthfeel.

The Torbreck Les Amis Grenache is aged for 18 months in new oak and is a remarkably fragrant wine that shows abundant aromas of spice, cherry and wild raspberry. Textured and plush on the palate, it evolves into layers of blackberry and red currants with firm, ripe tannins. David Powell continues to lead this formidable Barossa wine estate to truly remarkable heights.

Bright and perfumed with chewy earth and spice characters, this is a fine example of what an evenly spread palate tastes like. A wine with a backbone of old bush vine Grenache planted in the 1940s. This wine will continue to evolve with cellaring, but can also be enjoyed in its youth alongside barbequed meats. The grapes from each block were hand-picked, de-stemmed and mechanically sorted. Whole berries were then transferred to open-top fermenters. We cold soaked the fermentation tanks for 5 days until the onset of wild fermentation, utilising the yeasts that naturally come in with the grapes from the vineyard. The open fermenters underwent a careful regime of plunging and drain and returns. The 2016 growing season was marked by a dry spring and was headed for a very early and compressed season. We had some mild summer rains which slowed the sugar ripening of the vines down, and helped give brightness and fleshiness to vintage. Peter Fraser The Yangarra philosophy centers around producing wines solely from our single-vineyard estate, where our bush-vine Grenache is the keystone variety. With our feet firm in history, and our eyes on the horizon, Yangarra Estate now exists to deliver the essence of this beautiful place to your glass. McLaren Vale folks like to think that their region on the Gulf St Vincent, patron of viticulturers, has the best Mediterranean climate on Earth. With this foremost in mind, Yangarra Estate is devoted solely to producing wines from the best grape varieties of the southern Rhone, which lies on the north-west Mediterranean coast. Yangarras combination of rare geologies, moderate altitude, abundant sunshine and cool evening breezes make it perfect for growing varieties that thrive in these moderate maritime environments. Our respect of this special piece of country is evident in the wines we make from its grapes - every Yangarra Estate wine is a confident reflection of the nature of this land.

After almost three decades of shared experience in the wine industry, Bernice Ong and Julian Forwood decided to have a crack at their own venture sourcing fruit mainly from high quality vineyards in McLaren Vale to produce wines under their Ministry of Clouds label. This stellar example of Grenache is comprised 8 different Grenache ferments with varying amounts of whole bunch ranging from a couple of whole berry ferments to the highest being 28% whole bunch, skin time varying between 3 to 6 weeks. The 8 ferments are off four vineyards - three of which all neighbour each other in Blewitt Springs. One planted in 1930, another in 1939 and the last is believed to be planted in 1940s. These 3 vineyards make up 82% of the blend. The last component is from the oldest part of the Smart vineyard in Clarendon planted in 1920. Maturation took place in large old oak for 6 months. A Grenache of phenomenal intensity and power. Vibrant dark red coloured core with black shaded edges and a light purple red hue. Wafting from the glass with a perfumed like intensity are intoxicating aromas of dark raspberries, ripe cherries and red liquorice that are infused with an intriguing mix of fresh herbs and rose petals. Subtle vanillin earth and spice notes are also evident. Carrying only light to medium body, the palate has a power without weight quality, juicy dark raspberry, red liquorice and red cherry fruits unfolding like a never ending peacocks tail to deliver superb depth. Magnificent purity of fruit and with its concentration on another level. Lingering underneath are some vanillin confectionary, earth and subtle spicy pepper characters. Fresh acidity and a sturdy matrix of tannins provide a fine boned structure. Concludes with an explosively long, succulently fruited finish. Drink over the next 6-8 years. Alc. 14.7%

Lucien Le Moine is a small House of Grands Crus in Beaune, run by Mounir and Rotem. They established the cellar in 1999, driven by their fascination with the "old way" of growing, vinificating and aging wines. The cellar produces only Grands and Premiers Crus from Côte d'Or, selecting the most beautiful crus in each village and renewing their selection every year. The cellar produces a maximum of 100 barrels (30,000 bottles) to allow them to do everything "by hand" and "by ourselves," which allows them to apply their technical perception and respond to each vintage and wine. Rotem and Mounir Saouma are the owners of the renowned micro-négociant Lucien Le Moine in Beaune, and they have been highly sought-after producers of 1er and Grand Cru Burgundy for several years. Driven by their passion to own their vineyards, they decided to purchase exceptional terroir in Chateauneuf-du-Pape and start Clos Saouma. Magis, which means "more, much more" in Latin, is the name chosen by Saouma because they expect more, much more, from their white Châteauneuf-du-Pape, especially after two years in barrels. The wine is made from 75% Grenache Blanc, 10% Clairette, 10% Roussane, and 5% Bourboulenc. The fermentation takes place in barrels from the Jupilles forest (Pays de Loire), followed by two years of aging in the same barrels on the lees, with just occasional stirring. While only 3% of Chateauneuf is white, and virtually all of it is bottled after six months, Rotem & Mounir Saouma Châteauneuf-du-Pape Blanc Magis 2020 has already been compared to some of the great white Burgundy crus for its depth and minerality. The wine has a mouthfeel that is both creamy and dried, with prominent flavours of yellow apple, yellow plum, and white peach, backed by notes of shortbread, macadamia nut, and verbena. It is showy but has a razor-sharp focus on the finish, with a lingering echo of hazelnut husk.

Excuse My French Rose is a classic french rosé; pale and dry with flavours of red summer berries, a soft & textural mouthfeel, and a crisp elegant finish. Direct pressing. Important racking of the must in order to obtain very clear juice. The juice is then vinified like a white wine and fermented at low temperatures (15°C). No malolactic fermentation to retain freshness.

Domaine Pierre Usseglio et Fils is located in the village of Châteauneuf du Pape, has built a solid reputation over the years as producing rich, ripe red wines, so it's interesting to see that Thierry Usseglio and his son, Gregory, are experimenting with the use of whole bunches and an entirely new wine style that combines a large proportion of white grapes and use of amphorae. 100% Grenache from vineyards in Les Serres, Les Bédines and La Crau. Partially destemmed with 3-5 week concrete vat vinification, with aging occurring in aged 80-90% concrete vats and 10-20% oak casks for 12-14 months.