Four To Try

GQ (Australia) - - TASTE + TRAVEL -

Cir­illo ‘Vin­cent’ Grenache 2016 ($25)

Marco Cir­illo and his fa­ther, Vin­cent, work the old­est grenache vines on the planet – a patch of gnarly old bas­tards dat­ing back to 1848 - in the heart of the Barossa Val­ley. They are grenache gu­rus. This is their en­try-level bot­tling, from vines merely in their eight­ies, and it may just be the best value red in Aus­tralia. Vi­brant, lively and se­ri­ously quaf­fa­ble. cir­il­loes­

Ochota Bar­rels ‘Fugazi Vine­yard’ Grenache 2016 ($40)

Taras Ochota is the most cel­e­brated of the new wave grape-stom­pers turn­ing the Ade­laide Hills into one of the world’s wine­mak­ing hotspots, but his love for grenache takes him to Mclaren Vale in search of suit­ably sexy fruit. This is with­out doubt the finest wine named af­ter a Wash­ing­ton DC post-punk band ever pro­duced, a nim­ble and ut­terly en­gag­ing ex­pres­sion of grenache. ochotabar­

Van­guardist Grenache 2016 ($50)

The bearded, bar­relch­ested Michael Cor­bett fell in love with grenache while work­ing in south­ern France, and his ar­dour now drives him to pro­duce this multi-lay­ered, beau­ti­fully bal­anced and gen­tly spiced stun­ner from old vines at Ble­witt Springs in Mclaren Vale. Half­way through the first glass, you’ll be­gin to re­alise where this buzz about grenache is com­ing from. A star on the rise. van­guardis­t­

Yalumba ‘Tri-cen­te­nary’ Grenache 2012 ($60)

Sourced en­tirely from a small block of just 820 vines planted in 1889, this is the se­ri­ous side of grenache, de­liv­ered with pre­ci­sion and in high-def­i­ni­tion. Red berries, cured meats and aro­mas of an­cient red dirt waft through a wine with sen­su­ous curves and be­guil­ing poise.

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