Winemaker Notes
Its name is an exquisite mouthful – and so is this wine. It may be hard to pronounce, but it’s easy to love. Grenache Shiraz Mourvèdre is a beautiful combination of these three majestic grape varieties perfected in a true Barossa Valley style featuring vibrant red berry fruits, fragrant spices, and delicate floral aromas on a smooth, silky texture.
Pairs perfectly with steak, charcuterie, duck, turkey and mushroom. Made to be enjoyed upon release yet will reward further cellaring.
Professional Ratings
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Wilfred Wong of Wine.com
COMMENTARY: The 2017 Barossa Valley Estate GSM is bright and beautifully balanced. TASTING NOTES: This wine exhibits aromas and flavors of black fruits and anise. Pair it with braised meats over a bed of noodles topped with arugula. (Tasted: September 29, 2020, San Francisco, CA)
With bold fruit flavors and accents of sweet spice, Grenache, Syrah and Mourvèdre form the base of the classic Rhône Red Blend, while Carignan, Cinsault and Counoise often come in to play. Though they originated from France’s southern Rhône Valley, with some creative interpretation, Rhône blends have also become popular in other countries. Somm Secret—Putting their own local spin on the Rhône Red Blend, those from Priorat often include Merlot and Cabernet Sauvignon. In California, it is not uncommon to see Petite Sirah make an appearance.
Historically and presently the most important wine-producing region of Australia, the Barossa Valley is set in the Barossa zone of South Australia, where more than half of the country’s wine is made. Because the climate is very hot and dry, vineyard managers work diligently to ensure grapes reach the perfect levels of phenolic ripeness.
The intense heat is ideal for plush, bold reds, particularly Shiraz on its own or Rhône Blends. Often Shiraz and Cabernet partner up for plump and powerful reds.
While much less prevalent, light-skinned varieties such as Riesling, Viognier or Semillon produce vibrant Barossa Valley whites.
Most of Australia’s largest wine producers are based here and Shiraz plantings date back as far as the 1850s or before. Many of them are dry farmed and bush trained, still offering less than one ton per acre of inky, intense, purple juice.