Made from 80-year-old bush vines, this rich grenache has “flavour aplenty” according to Halliday. Dark berries and spice rule the nose and palate, supported by blueberries and a bit of choccy. Deep and dense with oaky influence, it is, as Huon Hooke puts it, “a real mouthful of wine” and comes with 95 points from Wine Showcase and 91 from both Halliday and Hooke. Chuck it on the dinner table and you’ll find a genuine people and palate pleaser.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Clare Valley
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Grenache
- Serving Temp.
2013 Clare vintage growing conditions were some of the driest ever seen and resulted in an untypically early start to vintage. The vintage was compact and harvest conditions were excellent with mild temperatures. Flat View vineyard delivered exceptional parcels with just under 2 tonnes picked of the regions total 88 tonnes of the variety that year.
Hand picked by the family from our old bush vines, the Grenache was left to macerate for several days, before being crushed and left on skins to draw out the rich colour. Placed in older French barrels to ferment, and bottled with minimal filtration.
Originally founded in 1838 by British farmer and vigneron Walter and his wife Jane Thomson, Thomson Estate has a rich history dating back an impressive 175 years. Located in the northern reaches of the quaint region of the Clare Valley, today the estate is home to 40-year old vines tendered carefully by a family of winemakers. Focused on producing powerful red and white wines full of structure and finesse – the family behind Thomson Estate have also ensured minimal intervention techniques to produce superior vines and world-class wines.
Riesling lovers need look no further. If there was ever a shrine to the rizza gods then it would be in the Clare. But go beyond the pristine, dry and steely whites that made the region world famous, and you’ll find some special reds worthy of attention. Shiraz and cabernet are among the frontrunners, with examples from Kilikanoon, Jim Barry, Leasingham, Tim Adams and Skillogalee regularly receiving top marks from Sir Halliday. There’s also some pretty smart grenache, cabernet franc and cabernet malbec coming out of the region too. So if you’re into plummy, well structured red wine styles, then you’ll find rich pickings here.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Pork chops with honey, mustard and whiskey glaze
- 4 (about 150g each, 1.5cm thick) trim pork loin cutlets
- 2 tablespoons Tennessee whiskey
- 1 tablespoon extra virgin olive oil
- 1 tablespoon wholegrain mustard
- 1 tablespoon honey
- 2 teaspoons finely chopped fresh thyme
- 2 teaspoons finely grated orange rind
- 60ml (1/4 cup) fresh orange juice
- Salt & freshly ground black pepper
- Place pork in a dish. Combine whiskey, oil, mustard, honey, thyme, orange rind and orange juice in a bowl. Pour over pork. Cover and place in the fridge for 1 hour.
- Remove pork from the marinade. Transfer to a plate lined with paper towel. Place marinade in a small saucepan over high heat. Bring to the boil. Reduce heat to medium and simmer until sauce thickens slightly. Remove from heat. Taste and season with salt and pepper.
- Preheat a barbecue or chargrill on high. Add the pork and cook for 3-4 minutes each side until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
- Divide the pork among serving plates. Drizzle with sauce. Serve immediately.