The grapes were hand picked and crushed to our 8 tonne open top stainless steel fermenters.  The natural or 'wild'  yeasts present on the grape skins were allowed to initiate the sugar fermentation.  Cultured winery yeasts were then added to complete the fermentation.  Depending on the particular year, the wine may then remain on skins post-fermentation for an extended period of time, which may be up to 2 - 3 months. 

The Tri-Centenary (Nursery) vineyard, located in the heart of the Barossa Valley, is the source of the Tricentenary Grenache. This single vineyard Grenache has been crafted from grapes sourced from the block we call VG05. This block, of approximately 2 acres, comprises some 820 gnarly old bush vines that were planted in 1889. The Tri-Centenary (Nursery) vineyard features deep sandy loam layers underlain with red-brown clay. These soils are generally very deep and hold large volumes of water within their pores, which then easily provides water early in the season, essential for good growth. As temperatures increase and evaporation levels rise, moisture levels in the sand decrease 
rapidly, but the vine is able to then draw moisture from the underlying clay. With careful management, these low organic matter soils, dry grown, can consistently produce outstanding quality fruit.