Charles Melton's life long passion for Grenache began during a working tour of the Rhone Valley in the 1980s. At the time, Australian Grenache was being used mainly for cheap, high alcohol, fortified wines, Charlie however, started experimenting in the vineyard, pruning the old vines harder so they would produce lower yields of better berries. All Melton's vineyards are unirrigated and dry grown, some are in excess of 130 years old, yielding fruit of the most intense natural sweetness, even when fermented to bone dry, a quality of Grenache that's without peer anywhere in the world.