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This single-vineyard Grenache from the late Taras Ochota spends ninety days macerating on the skins, with 80% whole clusters, during fermentation, an old-schoo technique you won't often see in Australia. The fruit came from a spot of high elevation, with soils of ironstone, gravel, and clay; it all results in a Grenache with a lot of character and interest. Fuller-bodied, but well-behaved.
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