2017 was the 1st Vintage that the family has made Grenache. After crushing, the ferment was left on skins to extract maximum flavour, with regular pump overs. Wanting to build a big bold Grenache, advice was sort from the local cooperage for the best Oak to achieve this. Advice was given to use the best but oldest French Oak, get it in and leave it alone. This was exactly the approach taken.
In barrel for 18 months, then bottled by hand in the shed.