In Love with Grenache
By Matt Dunne, Group Wine Ambassador
I’m officially in love. I’ve been seduced by a grape variety that is reaching new heights in Australia. Yep, it’s Grenache, a variety that can also appeal to Pinot Noir or Shiraz fans with its outrageous aromatics and spice, dash of sweet red fruit, powdery tannins and medium body. Grenache is one of the most versatile grapes on the planet. It’s always been the Southern Rhone’s hero grape, handling warm climates with ease and until the 1960s it was Australia’s most important grape. It’s played the lead act in some of the best Aussie fortified wines and in the old world its produced some of the finest expressions as an ingredient within a blend. It certainly runs its own race these days and is not confined to being the “G” in “GSM”. Did you know they also produce Grenache in Italy’s Sardinia, which they call Cannonau, with a similar Mediterranean vibe to McLaren Vale. It’s one of the most versatile red grapes to pair with a variety of different cuisines. Did somebody say crispy peking duck pancakes glazed with soy - umami is a friend of grenache. So why not head down the mushroom path – risotto with wild mushrooms & truffle shavings. But I’d also be happy with a tasty wagyu sirloin with porcini butter with a side of lightly sauteed asparagus with soy.
Grenache is playing a very strong game in restaurants now with some venues listing it by style, using fun descriptors to entice customers - think “Bright & Juicy” or “Plush & Spicy”. Grenache with the right DNA and soil, combined with own-rooted vinestock make for the most compelling wines, that hit the ball out of the park with their intensity of flavour and freshness. This, in synergy with old vines, speaks to where it’s from, giving the guest a better understanding of the variety and region, profiling its most authentic and unique personality.
Yangarra Old Vine Grenache 2021
McLaren Vale, SA
Pete Fraser is a true Grenache maestro, and Yangarra’s biodynamic farming aids this Grenache to reaching dizzy heights with its utterly delicious, almost botanical aroma that draws you in before unleashing a decant, fruit-laden palate or purity and freshness with all the things that old bush vines can deliver – abundant primary reds fruit supported by garden herbs and subtle cedar and nutmeg pieces.
Whistler 'Get in my Belly' Grenache 2021
Barossa Valley, SA
Michael Corbett is doing great things at Whistler with the Pfeiffer family. This Grenache comes from younger vine material and is lively and hugely aromatic on the nose – think crushed rose petals and violets that preview as silky yet fine palate with great energy, poise and balance. Bursting with flavour! There is a genuine commitment to handling these vineyards and wines as sustainably and natural as possible. Bravo team Whistler!
sa Raja Cannonau di Sardegna 2021
Sardegna, Italy
The 100% Cannonau grapes are sourced from relatively low-lying vineyards in the Romangia area. Soils are shallow and range from clay to sand. Perfumed redcurrant and cranberry aromas combined with brown spice and warm, earthy notes. Bright and fleshy on the palate with juicy red plum and forest fruits balanced by gentle tannins, fresh acidity and a bitter cherry twist.
The Other Wine Co. Grenache 2021
McLaren Vale, SA
Matt Large has created a vibrant & seductive take on grenache from old bush wines in Blewitt springs in McLaren Vale. The lifted aromas draw you in from the get-go with rhubarb, cranberry that bunk in with blueberry, liquorice and baking spices. Smart maturation in older, large format oak and concrete gives this wine backbone, framework and balance with that medium weight shining through – black olive tapenade, crushed red cherries and satsuma plum jam. Moreish but refined, draws you back in to take another sip!
Yangarra Ovitelli Grenache 2021
McLaren Vale, SA
From vines planted in 1946, just next to the High Sands block. This Grenache is grown on deep, weathered sand which is 250m above sea level. After crushing it spends a fair chunk of time fermenting in large ceramic eggs (675L) before being matured uniquely in the eggs for just over a year. This wine bolts out of the gate on all levels, offering a multi-layering of fruit against some savoury, silky tannins, delivering a length that lingers and lingers! Grenache at its best, luxurious and cuddly but with some serious grunt. Delicious now but will survive the long haul.
CONTACT YOUR AREA MANAGER TO REQUEST
Matt Dunne - Wine Group Ambassador
Matt Dunne's career highlights include working alongside celebrity chef Matt Moran from the grass roots as Head Sommelier of Aria Sydney, as well as key venues within the Solotel Group for 14 years including Opera Bar, North Bondi Fish and Chiswick. In his current role as Group Wine Ambassador and Resident Sommelier at Joval Wines, he lives and breathes the wine experience, is a CMS certified sommelier, holder of WSET Diploma and is a qualified WSET Educator. Many say it’s Matt’s creativity and flair for wine, passion for culture and communication, combined with a gift for delivering strong education, that holds him in high regard for being a key industry figure. Matt has also been part of high-profile wine panels for Sommelier's Australia and is the national ambassador @plummwineglasses. Matt is an active contributing writer for Wine Pilot and in 2015 he was awarded a scholarship to the prestigious Len Evans Tutorial held annually in the Hunter Valley which legendary wine writer James Halliday refers to as the 'most exclusive wine school in the world'.
23/05/2023 at 11:26 AM
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The Imports Specialist on Loire Valley Muscadet
Domaine de la Combe
The Loire Valley has to be one of the most consistent go-to wine regions in France, particularly for wine nerds. From Chenin Blanc to Cabernet Franc, the diversity in style is courageous and inspiring. Enter Muscadet, also known as Melon de Bourgogne, which is one of the most neutral grape varieties on the planet. The vibe is similar to that of Chablis, generally producing wines with refreshing acidity. I struggle to think of a better wine to pair with fresh seafood (oysters) than Muscadet. The Nantes region of the Loire Valley has been a port city since the Roman era, and well known for its seafood, so some great synergies with food.
Winemaker Pierre-Henri Gadais is leading the Muscadet charge at Domaine de la Combe. At the heart of the Nantes region they are located in Saint-Fiacre, the only village embedded between the two Sevre and Maine rivers. Over time, the valleys of these rivers have shaped steep slopes and drawn an eroded soil. Nowadays, these slopes are rocky and make up a terroir which is conducive to the cultivation of the Melon de Bourgogne grape variety. The large number of pebbles allow for a good drainage, forcing the roots to go down in this cracked rock to draw water deep down.
We are super excited to welcome the following wines to the MezzanineTFWS stable
Matt Dunne - Group Wine Ambassador
2020 Domaine de la Combe Muscadet Sevre Maine sur Lie
Super crisp, flinty notes with a hint of lemon on the nose and a palate with fresh, zesty, savoury tones with hints of green apple along with yeasty notes from 8 months on lees. A classic Muscadet with character and flavour representative of the vintage.
Tell your customers: Melon de Bourgogne is the fourth most planted grape variety in France (over 12,000 hectares), just ahead of Semillon.
2019 Muscadet Sevre et Maine sur Lie Reserve Personelle
omes from a specific selection of grapes known as “the Infernale”, a nickname that it owes to its vertiginous inclination. From 70 year old vines it is aged for 14 months on lees in underground vats and is not filtered. The result is a richer, more layered fruit profile of green apple, lemon curd and ginger spice, still with that classic underlying mineral drive and focus.
Tell your customers: Fire up the BBQ this winter to eat grilled prawns with chili, lemon & garlic with this one!
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Pictured: Pierre-Henri Gadais
10/08/2021 at 9:25 AM
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The Imports Specialist on Bright Dry Reds
There is no doubt that lighter-framed, high-toned reds have been surging in popularity. I’m talking the likes of Gamay, Pinot Noir, Pinot Meunier, Dolcetto to name a few of the current number one hits. They are so versatile, and you can serve them chilled if you fancy. But in the cooler months the more medium-bodied, savoury styles of reds are chiming in with some serious vigour and an equal amount of excitement. I’m not only talking single-varietal celebrations, but the artful skill in making great wines from meticulously crafted blends. The blend can certainly be your friend!
When you think of the Veneto in Italy you would normally have your Soave hat on. When you think of Carmenѐre you probably are dreaming you were in Chile right now and actually able to travel out of Australia. Veneto Legend Stefano Inama did some early trials that showed there was great potential for Carmenѐre just south east of the Soave Hills (Colli Berici). Each plot is assessed, worked, harvested and vinified separately. Inama are entering an exciting new phase working with Bordeaux’s Stephane Derenoncourt Consultants alongside their own talented team including son’s Alessio, Luca and Matteo. Watch this space!
Matt Dunne - Wine Group Ambassador
Inama Carmenere Più IGT 2018
(70% Carmenѐre and 30% Merlot) From low yielding, organically farmed vines. Bursting aromas of red cherries, cocoa and black pepper. Palate is fresh, spicy with a juicy smattering of layered red & black fruits, soft powdery tannins and a sophisticated, long length. Did someone say grilled pork, polenta, mushrooms and cheese?
Tell your customers: Think of it as a great alternative to Valpolicella or an Argentinean Malbec.
Fabien Jouves You F&@k My Wine 2020
This is a blend of 50% Malbec and 50% Jurançon Noir from a single 0.5 hectare plot located on a hill 350 metres above sea level with calcareous soils. From 50 year old vines the wine is vatted in cement tanks and barrels and macerates on skins for 7 days. Lashings of fresh raspberry and cherry on the nose and palate. Fresh, intense with a rustic tannin profile and some slight meatier notes (salami) and spice elements (wild sage). Definitely the ultimate mid-week pizza wine and it’s such a great drink by itself.
Tell your customers: Ever tried a Jurançon Noir? Typically has a moderate level of alcohol and colour and often used to make rosé or lighter styles of red. Supposedly named after the commune of Jurançon in the Pyrenees-Altantiques, in the far south west of France.
Domaine Louis Claude Desvignes Morgon Saint Vincent 2020
The beginning of the Desvignes range is Saint Vincent, which comes from numerous estate parcels in Douby, north of the Côte du Py and bordering Fleurie. Douby has deeper, sandier, granitic soils and yields a more supple style of Morgon compared to Py's famously muscular one. The vines for La Voûte average 60 years old. This wine sports an easily digestible tone, echoing the resonance of its schist terroir, dark black fruits with firmly framed tannins and a sleek, fresh finish. Beef Pho and vegetarian spring rolls with this please!
Tell your customers: The Morgon cru, overlooked by Mont du Py, is the largest of the Beaujolais crus. The famous Côte du Py is made up of decomposed shale.
29/07/2021 at 1:42 PM
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