96 points - "From a sandy 1970-planted block on the home Rayner vineyard; about 10% whole bunch; aged in ceramic amphorae and large-format old oak for 10 months. There’s always an ease to this wine, a red-fruited clarity of expression, a sense of immediate joy, but the Bondar wines never let the fun override the seriousness, nor vice versa. There’s certainly serious intent here though with elegance as the mantra, and perhaps more so in this vintage, with a more savoury lean. Wild raspberry, tart cranberry, rosehip, pomegranate, crushed rose, cinnamon, white pepper, young bay, cracked earth and tamarind. The mid-palate is supple, swirling with flavour, the tannins discretely resolute. Lovely." - Marcus Ellis (Halliday Wine Companion)

95 points - "Vibrant, perfumed aromas of wild raspberries, cherries, red-apple skin, dried herbs and ruby grapefruit. The palate is medium-bodied with firmly framed tannins and a plush mouthfeel that leads into a juicy, savory-edged finish. Finely constructed. Drink or hold." - James Suckling

94 points - "Raspberry, strawberry, and quite some minty nutty perfume. It’s fresh, lots of strawberry dusted with pepper, succulent and red fruited, I like this bit of almond paste it shows, and also bright acidity, a sort of cocoa richness, with a peppery tannin and ginger biscuit finish of excellent length. It’s a bony and spicy wine that offers delicious sweet red fruited flavour. Minty, yes, but so fine." - Gary Walsh (The Wine Front)

Sourced from the western side of our 1970-planted Grenache block on our Rayner Vineyard, where the yields are lower with smaller berries and bunches, and the vines face gently east so miss the hot, late afternoon sun. Planted on sand, this block is dry-grown and managed organically. The fruit is hand-picked.

We really want the Rayner Grenache to be pretty, yet savoury, and generally a more elegant expression of the variety. We believe that this is what our 1970 block wants to produce so we just try to let it express itself as best as we can. To help achieve this we pick a little earlier to catch the red fruits and herb. We use some whole bunch (around 20% in total) for some extra tannin from stalks, which ensures the ageing potential of the wine and provides layers of complexity to the flavours. The wine is fermented and aged for around 6 months in ceramic eggs and old French barrels, before being bottled without fining or filtration.