All batches of Bush Vine Grenache are crushed as separate parcels to either static pumpover fermenters or open top fermenters. The majority of batches are fully destemmed, however for some the stems are left on to contribute another flavour dimension. The wild yeasts present on the grape skins are allowed to initiate fermentation. Particular batches are selected to remain on skins post-fermentation. This extended maturation helps to contribute an even greater complexity and individuality to the wine. After draining and pressing off skins, all batches are racked into older American, French and Hungarian hogsheads for six months maturation.