Picked and crushed a 1/4 tonne of old vine Grenache from Mclaren Vale yesterday. Fruit came from 60-70 year old dry grown bush vines. Was bloody hard work doing all the work by hand but got there in the end. Got the fruit crushed and pitched Lalvin 2226 rhone yeast. Left 15% as whole bunches. Starting gravity was 1.110 so expect 15% ABV. Plan is to add MLB in a couple of days and will press after 7 days. Storing in stainless steel kegs. Will rack and sulfite once MLF is complete. After 2nd racking will do a light oak addition before bottling. Had a chat to the winemaker who takes most the fruit from this vineyard and he was picking the next day. He's going to let me know his lab analysis of the fruit so I can make acid adjustment if required. Looking forward to seeing how this all turns out.