In Australia, good winemakers find something in Grenache that just doesn’t seem to show in any other part of the worldby Barry Smith / August 15, 2017 / Leave a comment
Published in September 2017 issue of Prospect Magazine
I’ve never really liked Grenache. Wines made from this grape typically combine a sweetly floral aroma with a juicy tartness that is just on the edge for me. Nothing seems to bridge the heady aroma and the crunchy strawberry fruit.
But then I discovered what could be done with this variety. After recent tastings in McLaren Vale, south of Adelaide, I now believe that it could be Australia’s best grape. There, good winemakers find something in Grenache that just doesn’t seem to show in any other part of the world.
I learned this from Wes Pearson, a maverick Canadian now settled in the soils of South Australia. By day, he is a biochemist at the Australian Wine Research Institute, and at other times he makes wine. He buys in grapes, picked just ahead of ripeness to avoid that jammy character found in some Australian reds. His entry-level wines are bottled under his “Juxtaposed” labels with cinematic characters portrayed in lurid colours. These include a Fiano white wine, called “Bigger boat” after Roy Scheider’s famous line from Jaws. There’s a Pinot Meunier rosé, with bite and character. In the reds there are Sangioveses Grenaches and Shirazes as well as unfamiliar blends such as that of Grenache and Tempranillo. The finer wines are under the label of “Dodgy Bros.” Despite the name, they are poised wines with depth, and the best of them was the 2014 Archetype Grenache. An almost old world nose, rich in the mouth, balanced, with a cherry-like finish restrained by fine bitterness. Fine, opulent and utterly delicious.
Pete Fraser, a wine maker at the Australian Yangarra estate, runs a Rhône inspired winery that makes fine, waxy Roussanes and aromatic Viogniers. But it is the red wines, including Shiraz and Grenache, which are exceptional and rare. The elevated viney…