Made from fruit from the Altona vineyard (dry-grown bush vines) in southern Barossa, planted in 1912. The fruit was handpicked, with 20% whole bunches in the ferment, nine days on skins and matured for 12 months in French oak. This is a big, muscular, thick wine—I said "wow" when I tasted it. There is plenty of body and density here, not just to the fruit but equally in the prolific tannins that shape the affair. It's exciting to taste this, because we are living in an age where Grenache is stylistically erring toward earlier picks, no oak (or very little) and all the rest. To be clear, I am a huge fan of this style. However, the scene needs diversity to prosper, and this wine firmly sits on the full-bodied end of the spectrum. It has notes of roasted meats, mulberry jam, licorice and star anise, aniseed and roasted beetroots. The finish moves into dark chocolate with inflections of bone broth, gravy even? It is chewy, chunky, big, mouthfilling, well played and very satisfying. 880 bottles made. Drink to: 2036; Price: $65.00 CD; Alcohol: 14.8%; Rating: 95 Points; Robert Parker Wine Advocate