Winestate Magazine
"4/5 Stars ... Quite Rhone-like, with tarry/inky blackcurrant jam aromas and sweet dark berry flavours with tight tannins, good level of oak and lively acidity."

Winemaker's Notes
"Wrapped around a core of juicy redcurrant fruits, the palate combines layers of fleshy sweet flavours and a fine grained tannin finish. Smoothly balanced and eminently drinkable, this is a wine of medium weight but full on flavour. A perfect match with juicy char-grilled pork chops. Suitable for vegans and vegetarians. "

Technical Notes
"To maximise our blending options, all batches of Bushvine Grenache are crushed as separate parcels, to either our 6 tonne static pump over fermenters or our 8 tonne open top stainless steel fermenters, which utilise the Yalumba designed cap plunger for cap management. The majority of batches are fully de-stemmed, however for some batches we do not de-stem at all, preferring to leave the stems on to help contribute another flavour dimension. The natural or 'wild' yeasts present on the grape skins are then allowed to initiate the sugar fermentation, this may happen within the first 12 hours or so, or it may take up to 2 - 3 days. When the fermentation has progressed about halfway, cultured winery yeasts are then added to ensure completion of this fermentation. Particular batches are then selected to remain on skins post-fermentation which could be up to 2 - 3 months. This then contributes to wines with greater complexity and individuality. Matured six months in older French oak barriques and hogsheads. Acid 5.4g/L; pH 3.5 alc. 14.5%"