Invenienda 2026 Begins - The Clos Block Harvest
Apr 14, 2026
On Thursday, the 9th of April, attention turned to one of the most anticipated moments of our vintage. The picking of 'The Clos' Shiraz block at our Holy Grail Vineyard. Destined to become the 2026 release of Invenienda, a wine that continues to evolve as a reflection of site, patience and intent.
Invenienda is born from a much larger story. It traces back to the original pursuit of planting the Holy Grail vineyard itself, a process shaped by years of research, site exploration and an unwavering focus on precision viticulture. Every decision, from row orientation to clone selection, has been made with a singular aim in mind: to craft a wine that stands confidently alongside the great expressions of Shiraz from anywhere in the world.
The Holy Grail & The Clos
The Holy Grail vineyard sits proudly along the palm lined stretch of Seppeltsfield Road in the Barossa. The block itself The Clos (pronounced KLOH) was the final block planted here in 2017. It’s a small but significant parcel, just 3.6 acres, home to 5,807 vines.
The planting brings together two distinct Shiraz clones: the Eden Valley Prouse clone and the Barossa’s own Kalimna 3C. Together, they form the backbone of Invenienda. Positioned on a relatively steep slope, the vines are planted across the hill rather than up and down. This decision is as practical as it is thoughtful, helping manage erosion while allowing the team to move through the block with greater ease during the growing season. It is a vineyard that demands attention, but rewards it in equal measure.
A Rare Trellis – Sur échalas
What truly sets The Clos apart is the way it is grown. The block is trained using the ancient Sur échalas system, a method more commonly associated with the steep vineyards of the Northern Rhône. Each vine is individually tied by hand to a 1.8 metre stake, not once but three times throughout the growing season.
As the canopy develops, the vines are shaped and eventually brought together at the top, forming a distinctive heart-like structure. This careful architecture creates a natural canopy that protects the fruit which grows lower to the ground, acting almost like a solar panel. It moderates sunlight, slows ripening and allows the grapes to develop flavour and structure gradually. There is nothing hurried about this system. It asks for time, and in return, it gives balance.
2026 Picking Day
The Clos is always one of the last blocks to be picked at Holy Grail, and for good reason. The fruit here benefits from that extended hang time, building depth and complexity while retaining freshness.
Harvest is carried out entirely by hand. The fruit is grown low to the ground in a bush vine style, meaning each bunch is carefully picked from within the canopy. This naturally lends itself to a gentler approach, with the team moving through the block, selecting fruit at its best.
Each bunch is placed into small 20kg crates before being transferred to a refrigerated container at the winery overnight. This step helps to cool the fruit and maintain control over the early stages of fermentation, preserving the purity and precision we see in the finished wine.
At The Winery
From the vineyard on the 9th, the fruit was transferred to the winery. Ready to be placed in a series of 3 small, custom crafted timber fermenters, which were specifically made for Invenienda. At this point, the approach is deliberate and considered. Around 20 to 30 per cent of the fruit is retained as whole bunch, with the remainder destemmed.
Whole bunch inclusion is only used when the stems have reached full lignification (turning from green and sappy to brown and woody.) This ensures they contribute positively to the wine, building texture, structure and mouthfeel rather than introducing any green character. The combination of whole bunch and crushed fruit ferments together, adding layers of tannin and complexity from the very beginning.
Three individual fermenters are filled, each with slightly different whole bunch proportions. This provides important blending options later on, with the final wine gradually refined over time. What may begin as three parcels is ultimately reduced to one, a process that defines both the scale and exclusivity of Invenienda.
Fermentation takes place in these open fermenters over approximately 14 days, with regular plunge downs. Temperature is carefully managed using a chill plate, which rotates between the three fermenters every six hours, helping to regulate the natural heat generated by the yeast.
As fermentation nears completion, the cap is submerged and sealed, allowing the wine to remain on skins for a further 60 days. This extended maceration builds depth, structure and a seamless integration of tannin before the wine is finally drained and pressed. From here, the wine continues its journey in fine grained French oak.
