To produce the “Plexus” Red Barossa John Duval the parcels of fruit were fermented separately with a submerged cap in small, open, stainless steel fermenters. A portion of the Grenache ferment included whole bunches to accentuate the savoury aspects of the variety. The wines were barrel matured for 15 months, with 10% in new fine grain French oak hogsheads and the balance in older seasoned hogsheads.
The Shiraz grapes were sourced from old vineyards in the Krondorf, Marananga and Ebenezer sub-regions of Barossa, with a parcel from Eden Valley included for its vibrant aromatics and flavour, while the Grenache grapes were sourced from vineyards located at Tanunda and Ebenezer, and the Mourvèdre from Light Pass and Ebenezer.
John Duval, one of the world’s great winemakers, was given the ‘Grange’ torch by Max Schubert, the man who created Australia’s most famous wine. John passed it on to his successor when he left Penfolds in 2003 to start his own label. He sources fruit from long-time friends in the Barossa, all of whom own vineyards with vines aged from 50 to 100 years old. The wines are made with minimal intervention and showcase the best of the Barossa.