To maximise our blending options, all batches of Bushvine Grenache were fermented as separate parcels in our 8 tonne open top stainless steel fermenters, utilising the Yalumba designed cap plunger for cap management. 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 this fermentation. This has resulted in a wine of greater complexity and individuality. Yalumba is extremely fortunate to have amongst its growers a resource of very old, gnarly bush vines which produce low yields of concentrated Grenache. A range of terroir can be seen across the different vineyards, from sandy soils to sandy loam to red-brown earth over red clay.