2023 GSM

Barossa Valley fruit, but not the heavy, brooding kind. This one leans bright, fresh and lifted — probably no surprise considering my background. I cut my winemaking teeth in Tassie making Pinot Noir, and when I first got to know Grenache, it just clicked. Similar energy — light-to-medium body, red fruit-driven, fine tannins, and totally at home in warmer climates like Brisbane.

This blend brings together Grenache with a solid dose of Shiraz and a little Mataro to anchor it. Classic Southern Rhône combo, but with an Aussie ease about it. It’s got deep raspberry vibes, a little cherry cola thing, lifted florals, and a soft, juicy palate that doesn’t demand food, but sure as hell plays well with it.

I love pouring this one blind. People take a sip, pause, raise an eyebrow and go, “What is that?” It’s a total crowd-pleaser without being boring. Throw a light chill on the bottle and you’re in business — patio, park, dinner table, doesn’t matter.

This wine’s all about versatility. It's polished but easy-going — kind of like if Pinot Noir went on holiday with a few more tattoos.

– BBQ anything — lamb chops, sausages, charred veg. If it’s coming off a grill, it’ll sing.
– Duck breast with cherry glaze — next-level match with that fruit lift.
– Mushroom pizza or charred capsicum pasta — hits the earthy/savoury sweet spot.
– Also ridiculously good with Korean fried chicken if you’re into spicy-sweet contrasts.