# Samuel's Gorge Grenache (2016)

- **Producer:** Samuel's Gorge
- **Colour:** red
- **Type:** still
- **Grapes:** Grenache
- **Region:** South Australia, Australia
- **Style:** Classic
- **Alcohol:** 14.5%
- **Average price:** €38
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 14–16 °C
- **Aromas & flavours:** rose, violet, redcurrant, raspberry, strawberry, cherry, plum, black pepper, liquorice, vanilla, cloves, leather, tobacco, forest floor

## About this wine

Established in 2003 by winemaker Justin McNamee, Samuel’s Gorge operates out of a historic stone farm barn built in 1853 in South Australia's McLaren Vale. Perched atop a rugged ridge, the winery overlooks the spectacular Onkaparinga River National Park to the north and the ocean to the south. Winemaker Justin McNamee, who refers to himself as the winery's 'booze plumber,' champions an approachable philosophy deeply rooted in people and place. The estate focuses on presenting wines with great texture and complexity, reflecting the unique landscape of the region. The fruit for this Grenache is sourced from low-yielding, old bush-vines in the prestigious Blewitt Springs sub-district, where ancient sandy soils and cooling maritime breezes from Gulf St Vincent shape the grapes.

## Interesting facts

- The winery operates out of a historic stone farm barn built in 1853, overlooking the Onkaparinga River National Park.
- Fermentation takes place in 100-year-old open slate fermenters lined with beeswax.
- Winemaker Justin McNamee humorously refers to himself as the winery's 'booze plumber.'

## Food pairing

This Grenache's medium-to-high acidity and soft, powdery tannins make it exceptionally versatile with food. It pairs beautifully with savory, rustic Mediterranean dishes where the wine's bright red fruit cuts through rich fats, while its subtle baking spice notes complement roasted meats and earthy elements.

## Wine making process

The winemaking at Samuel's Gorge relies on traditional, low-intervention, and slow practices. Grapes are harvested from dry-grown, old bush vines and fermented using indigenous wild yeasts. Fermentation takes place in historic, 100-year-old open slate fermenters lined with beeswax, allowing for cool and steady extraction. The juice is then gently pressed using a classic basket press. To preserve the bright, pure fruit characteristics of the Grenache grape, the wine is matured in older, seasoned French oak puncheons rather than new wood, avoiding heavy oak influence and emphasizing texture and elegance.