Winemaker Notes
A perennial favorite, Grenache from old vines shows its ability to exhibit lifted florals, red juicy fruit characters such as wild cherry, raspberry and pomegranate. The palate has delicious texture and long acidity balancing a freshness from savory Mataro and bolder Shiraz components.
Serve with an array of cuisines including spicy dishes.
Blend: 44% Grenache, 36% Mataro, 8% Counoise, 6% Carignan, 6% Shiraz
Professional Ratings
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Wine Spectator
This has a lovely creaminess to the raspberry, cherry and kirsch notes at the core, with aromatic details of cinnamon, violet, green tea, date nut bread and salted butterscotch. Harmonious and seamless on the long finish. Grenache, Mataro, Counoise, Shiraz and Carignan. Drink now.
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Wine Enthusiast
Aromas of mint, olive brine, plum and raspberry open after some brief aeration. The palate is medium bodied, by Barossa standards, and demonstrates restraint. There’s a briny, spiced tannin profile and sandpaper texture neatly pinning the juicy, plum fruit. Lower alcohol and more vibrancy would be nice for a “juveniles” style, but it’s a tasty tipple nonetheless.
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.