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SALE!

GSM 2016 – 6 pack

$300.00

To tie in with our new 2019 Rhône-inspired releases, we are promoting a perennial Wine Room favourite until the end of June.

With plush, dark fruit bouquet and flavoursome, supple palate, it is easy to understand the popularity of this wine. The ultimate crowd-pleaser during winter, ready to enjoy with semi-hard cow-milk cheese or heartier fare with friends, family and a fire-side.

 

The GSM 2016 Half-Dozen – usual Cellar Door price: $300 / 6-pack

  • Available now for $240/6-pack…saving $60 per pack!

 

Pimpernel Society Members also receive their membership discount and complimentary domestic delivery:

  • Gold Membership Price – $216/6-pack
  • Platinum Membership Price – $204/6-pack…a steal at $34 per bottle!

 

Offer available until 30 June 2022.

 

A few more notes about this wine…

A classic Châteauneuf-du-Pape blend (Grenache Shiraz Mourvèdre) with a tiny addition of co-fermented Muscat of Alexandria. This wine is consistently rated amongst the best in Australia of its class, and truly demonstrates the potential of the Yarra Valley for producing elegant Rhône style wines.

Tasting Notes

Colour: Purple

Aroma: Immediately the nose erupts with bramble fruits, graphite and crisp red apples, progressing with time to rose petals, plum and fleshy dark cherry.

Palate: The palate is bright and succulent with remarkable freshness. At first the palate is all primary fruit with red currants, strawberries and hints of vanilla before the oak swells to offer soft char notes of toasted almonds and graphite. Tremendous line and length leads to a long mouth-watering finish.

Closure: Diam

Technical Notes

Grenache (50%) Syrah (25%) and Mourvèdre (24%) are sourced from our Rhône plantings. A tiny quantity of Muscat of Alexandria (>1%) was co-fermented with the Grenache. All varietals were harvested upon reaching phenolic ripeness and cropped at 1.6 tonnes to the acre. Grenache-Muscat, Shiraz and Mourvèdre were all fermented separately in open top fermenters with a mix of wild and cultured yeasts. Over half of the wine was left to soak on skins for a further 16 days post fermentation. The wine was aged in some second fill and older French barriques and Hungarian hogsheads for 18 months prior to bottling without fining or filtration.

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