The ultimate lasagne of Grenache was created in 2 x 1000L stainless tanks by hand destemming a layer of whole berries, adding whole bunches and topping it off with more hand destemmed berries. Once the ‘lasagne’ of grapes was prepared we sealed the tanks under a generous spray of dry ice and patiently waited for fermentation to kick off. After a few days we began to saignee the juice daily from one tank to the other before resealing under more dry ice. After a few weeks we foot stomped the whole bunches and pressed to stainless before racking into seasoned French hogs heads for elevage. Bottled in November with only 1300 bottles produced.

Launched in 2021, the Parley Wines range – owned and made today by Sarah Feehan and Melissa Gray – offers around 10 wines that defy the traditional paradigms of the regions they’re sourced from.  Sourcing grapes from across the Adelaide Hills, Langhorne Creek, and Coonawarra, they also breathe new life into a 1-hectare old vineyard in the Basket Range of Adelaide Hills. This carefully crafted collection from Parley Wine encapsulates the vibrancy of classic South Australian wine regions through a non-traditional lens.