Region: McLaren Vale, SA
Experiments began over 10 years ago, back in 2009, to develop a sappy, tasty red to open after a luncheon white.

A red which has flavour but low to very low extract, resembling say a Yarra Valley Pinot, yet sourced from South Australia with a different mouthfeel to a big Barossa Shiraz.

Benjamin settled on McLaren Vale Grenache and this is the fourth release. As you can see from the alcohol the Perfect Press does not develop the feel of lightness from low alcohol, low extract, and low flavor from early picked or unripe fruit but by using a variety like Grenache and not fermenting on skins for long and not returning the pressings to the wine.

This is nailing the flavours I had envisioned back in the early 2000s.