Fruit from 100+ year old Vine Vale grenache was pressed and the wine was fortified using distilled piquette, made from skin of the same skins. It was made to honour the first wine pioneers in the area, all dedicated to fortified wines. Probably the most collaborative wine in the mix, it was made at Lucy Margaux and then aged at Shobbrook in 150yr old 100l barrels. The barrels were left to their own devices and not topped up – resulting in a fittingly complex nuts and prune vibe. If you’ve never tried fortified grenache, this is the one you’ve been waiting for.