Although this cooler and wetter vintage was challenging for winemakers and grape growers alike, it also means more structure and freshness in the wine, which I love. I decided to put all this Grenache through the old French practice of carbonic maceration, where fruit starts fermenting as whole bunches. This was to encourage fresh, aromatic flavours. Then I put the wine into old French oak to soften the wine for 4 months without adding an oak flavour. The result is a bright, crunchy red that is bursting with berry flavours and a fresh herbaceous character.