Rockford Grenache Dry Country 2016

Robert O'Callaghan and winemaker Chris Ringland introduced Dry Country Grenache in 1991, showing that Barossa Grenache could make a red of real flavour when drawn from old, dry-grown vines without irrigation. The vineyards are mainly from the sandy soils on the cooler eastern side of the valley, and many vines are on their own roots, up to 130 years old, with small berries that give concentrated fruit. In keeping with Rockford's old-school way, the wine is made without new oak, so the flavour intensity comes from the vines themselves, and it is bottled at a modest 14–14.5% alcohol. The Cirillo family vineyard was once a supplier to the 1990s wines, which many drinkers still regard as high-water marks for Barossa Grenache.

The result is a medium-bodied, supple and savoury Grenache rather than a jammy one. Cherry and cranberry lead, with dried rose, spice and a hint of leather, and grainy tannins and settled acidity. With bottle age it shows mushroom, old-oak and sandy notes.