Very pale straw with green tinges. The nose is clean and austere, with green bean, toasted brioche and just the slightest hint of blood orange. The palate is ripe for cellaring, with crisp acidity and gentle fruit flavours that support the soft theme of this well crafted wine. Marco Cirillo is the master of old vine fruit and he has nurtured this soft wine to deliver a subtle offering that is true to this variety and will be awesome after ten years in the cellar. If you drink it now, chill it down and drink it on its own, careful not to miss the subtleties that lay within. - SG

Old vine Grenache has never looked this good. If it wasn’t for the concentrated cherry and spearmint aromas you would swear that this was a wine from the old world. Deceptively lean in colour intensity this wine is powerful and concentrated in every way. The nose settles down quickly and offers toffee and orange blossom, while the palate is balanced and long. The oak is old and clean, allowing the character of these 160 year old vines to show itself. If you must open it, give it plenty of time in the decanter – but this wine really deserves a place in your cellar and another 10 years. -SG

There is something about this wine. When you first see it on the shelf the label jumps out at you, it looks old and expensive. Not too modern and not too old world. When you pour that first glass, it looks light in colour and the nose has lots of simple sweet fruit. Once the air has had some time to work on it, it begins to show you layer upon layer of opulent fruit, richness and texture that entirely fills your palate and it seems as though there is more to offer at every turn. What a wine! - SG

Brilliant raspberry with magenta hues. The nose shows rich red cherry, raspberries, rose petals and freshly crushed cranberries. Sweet, no it’s not, although with such a fresh lively nose you would expect the usual Australian rose with lollied sweetness – instead we are shown Marco’s love for powerful acidity and well ripened Grenache. We also see some texture from lees contact and more and more fruit flavours that seem to appear out of nowhere, but of course they are not from nowhere but the excellent fruit quality and careful handling. - SG