2 INDULGE

MARCH 2016

TOMS TASTING TIPS

id you know that the oldest grape variety in Australia is

grenache. It came over with the First Fleet and was planted
at Elizabeth Farm near Parramatta. It was our most widely
planted grape variety until the 1960s when it was overtaken by
our beloved shiraz.
Grenache was used primarily for the production of fortified wine,
and although it has been used in some of the most prestigious
and sort-after wines in the world like Chteauneuf-du-Ppe from
the Rhone in France, it felt like until recent times that in Australia
this variety was in the wilderness.
It is hard to pin down a definitive style but its fair to say its
usually full-bodied, soft and low in acidity. The flavours range from
fresh cherries, jammy strawberries, black raspberries, spice, black
pepper, plums and fresh herbs. The texture ranges from elegant
and silky to a more rustic expression depending on the soil.
I love a straight grenache, but when its blended with shiraz
and mourvdre it becomes a more complete wine. People have
been blending grenache for years, in the 17th century (before
appellation in France) the Burgundians would blend it to improve
the flavour of their pinot noir.

Grant Burge
Holy Trinity GSM
Barossa Valley

John Duval Plexus

SGM 2013 Barossa
Valley

$32.99

$39.99

Fragranced cherry,
blackberry and plum
fruits all perfectly
integrated with
secondary layers
of liquorice,
cinnamon and
spices. The
long persistent,
fleshy fruit
profile is
perfectly
balanced with
an attractive
savoury finish.

Aromas of black
raspberry and
dark plum over
some liquorice,
subtle earth and
spice showing
good lift.
The palate is
medium weight
showing the
same fruit and
spice a soft
supple texture.
Velvet smooth
tannins and a
long lingering
finish.

Grenache-based wines are wonderful food wines. Their spiciness

makes them a perfect pairing to spiced and herb foods including
roasted meats, vegetables and many ethnic foods. Higher
alcoholic grenache wines pair well with spicy foods as the alcohol
acts as a solvent and can help reduce the burning sensation.
Grenache also goes well with a wide spectrum of food, from
cheddar cheese to macaroni and cheese, roast pork to slowcooked lamb shanks, rogan josh or anything cooked in a tagine,
and from barbeque snags to lean rabbit.

Stickman Hills GSM

2011 McLaren Vale

Geoff Merrill
Bush Vine SGM
2010 McLaren Vale

$16.99

Grenache is not easy to grow, it thrives in sunshine and warmth,

which is why it has found its home in South Australia, particularly
in the McLaren Vale and Barossa Valley. The regions warm
climate, dry and ancient soils and some really old vines have
produced outstanding examples of grenache which are now
internationally praised.
It is hard to believe, but in the 1980s the Australian wine industry
was concerned about overproduction of red wine, this amazing
variety was subject of a vine-pull scheme. DArenberg is the
keeper of nearly one third of McLaren Vales old bush vine
grenache and has earned the title of custodian of the variety.
The winery refused to touch their old vines during the scheme and
later acquired more grenache vines when they were considered
unfashionable.

$25.99

Our blend of
grenache, shiraz
and merlot is
powerful yet
sensitive. The
flavours of
raspberry, spice,
liquorice and tar
are complex and
seductive. Silky,
smooth, and
utterly satisfying.

The great news is that grenache in all its form are very much
coming into vogue. So why not start with a few of these.

www.tomscellars.com.au

Dark cherry,
blackberry and
earthy notes come
forward initially, with
chocolate, coffee
and oak wood
following, hinting
at the depth of this
wine. The palate is
soft offering ripe red
fruits, chocolate.
The tannins
excellent structure
and a long dark
chocolate finish.

facebook.com/TomsCellars

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