The 2021 Ovitelli Grenache is sourced from Block 30—a two-hectare adjacent to the High Sands block, planted in 1946. Sorted on the fancy sorting table at Yangarra and fully destemmed, it fermented in ceramic egg and spent 133 days on the skins. It matured exclusively in ceramic egg (13 months' elevage, no pressings in the final wine), so we know the texture and structure inherent in this glass is vineyard- and berry-derived rather than from the vessel. Already, we are in cool territory. On the nose, there is fresh tobacco leaf, graphite, raspberry leaf, lavender, turmeric/saffron, matcha, licorice and a hint of dehydrated orange peel (moving onto the negroni/Camari end of the spectrum here). In the mouth, the tannins are super fine, milled into compressed powder that plumes through the fruit, like blood in the water. This is mineral, detailed, exciting, febrile, ethereal and lacy, even. Wowee. Strong statement about McLaren Vale Grenache here. 14.5% alcohol, sealed under screw cap.

The fruit for the 2020 Ovitelli Grenache is sourced from bush vines planted in 1946, just after the second World War. This is incredibly fine. It is pure and layered with blood, red licorice, crushed minerals, black tea, satsuma plum, black cherries and framed by ferrous tannins. What a joy this is... it lingers in the mouth long after the wine is gone, allowing for a bit of chew and thought before the next sip. Elegance 101.

From vines planted in 1946, the 2019 Ovitelli Grenache fermented in 675-liter ceramic eggs and stayed on the skins for another 158 days post-fermentation. Free-run juice was then returned to eggs for another five months of maturation (no press wine is utilized). The result is a medium-ruby wine with extraordinary aromas of red raspberries and cherries, laced with delicate strands of garrigue, wild roses and black tea. Medium-bodied and silky-textured, it's drying yet mouthwatering at the same time on the prolonged finish, an intriguing paradox that prompts sip after sip. It's the best vintage of Ovitelli that I've tasted to date.

Produced in ceramic eggs (hence the name), the 2018 Ovitelli Grenache comes from a vineyard block just adjacent to the High Sands block. Scents of Proven?al herbs join strawberries and raspberries on the nose, while the medium-bodied palate is fine and silky, with a long, long finish. This remarkable effort spent a whopping 158 days on the skins post-fermentation, resulting in an exceedingly elegant tannin structure.

The 2017 Ovitelli Grenache spent 138 days on skins in its ceramic eggs. It's floral and roseate on the nose, with notes of cranberry and pie cherry as well. Medium to full-bodied yet taut on the palate, its slightly grippy tannins ultimately turn soft and delicate on the long, tart finish.