JH Meyer Wines; Swartland, Western Cape, South Africa. The holy trinity of good vine age (29 years), difficult soils (decomposed granite and Malmesbury Shale) and organic, dry-farming come together in the single vineyard site that provides the grapes for this nuanced wine. The grapes are hand-harvested in the early morning to help retain freshness in the finished wine and then transported back to the winery where they undergo 100% whole bunch fermentation for around 10 days. The juice then spends an additional 22 days “post ferment” on the skins for tannin integration. Aging occurs for 11 months in old French oak on the gross lees, after which the wine was blended and bottled in April 2017. No fining or filtration upon bottling. This is a Grenache that shows why so many winemakers see such potential in the variety – it combines elegance and delicacy with real concentration and character. Such a fun wine.