Australia's iconic Grenache grape produces sweet and intensely fruity wine with cherry, plum and tobacco qualities. It must be tasted to be believed!
This wine shines a densely colored, ruby red. With subtle, delicate scents of red and black fruits, it offers a rich silky texture; long well balanced finish. Its robust and generous taste will become full and meaty with age.
Silver, Recommended, 2009 World Wine Championships:
"Deep ruby black color. Porty chocolate covered sour cherry and honeyed fig aromas have a sweet tobacco note and follow through on a round, silky entry to a dryish medium body with moderate depth and tangy sour apple and citrus notes. Finishes with a nicely spicy, chewy tannin fade. Drink now."
When used by itself, the word "Grenache" refers to the red version Grenache Noir, one of the world's most widely cultivated red grapes. The Grenache grape does well in hot, dry regions, and its strong stalk makes it well suited for windy conditions. It ripens with very high sugar levels and can produce wines with 15 to 16 percent ALCOHOL. Grenache wines are sweet, fruity, and very low in TANNINS. The vine originated in Spain where it's called Garnacha and is the most widely cultivated red-wine grape in Spain. In southern France not far from the Spanish border, Grenache is widely cultivated. It's also extensively grown in Australia, and California's CENTRAL VALLEY. Red Grenache wines are usually BLENDED with those made from other varieties; 100 percent Grenache wines are rarely found. In Spain Grenache is blended with TEMPRANILLO, and in most of France it's blended with CINSAUT and CARIGNAN. In CHÂTEAUNEUF-DU-PAPE it's used as the primary grape, although it is blended with as many as twelve other VARIETALS including CLAIRETTE, MOURVÈDRE, MUSCADINE, and SYRAH
Color, Body, Nose, Flavors
COLOR: very dark color, with a purple tinge; BODY: full; NOSE: a gamey nose, with cured meat; FLAVORS: sweet cherry fruit and a tobacco/plum quality.
McLaren Vale, a top wine region in South Australia, is home to Australia's iconic Grenache.
For this bottle 40 year old vines, many bush-grown to cope with the dry conditions, yielded small quantities of intense fruit. After careful harvesting the aim was to extract maximum color and flavor from the grapes. Techniques such as cold-soaking and hand-plunging before fermentation and pressing the skins in a basket press were employed before the finished wine was matured in French Oak barriques and puncheons for 12 months.
Grilled and roasted red meat, small game, cheeses