WayWood Grenache 2015
- Medium bodied
- McLaren Vale
I may have mentioned previously that we think WayWood are kicking goals. Here’s one more: they’ve added this Blewitt Springs grenache to their stable. Blewitt Springs grenache always reminds me of Clarendon Hill, probably because it’s the first time I became aware of drinking it. Now, I’m not saying this is up there with Clarendon in terms of intensity, but there are hallmarks: spiced quince, lavendar, raspberry juice, toasted marshmallow (weirdly, but I have strange sense memory); crunchy, wet sandpaper tannins (fine grit - go on, lick it). It’s yum. I like it. Take me back to that memory any time, and thank you WayWood.
I met Jane Faulkner a few years ago, and she’s one to tell it like it is. See below for how she tells it.
“The inaugural release with fruit from Blewitt Springs, aged in older American and French hogsheads allowing the aromatics to soar. Lavender, lots of spice especially crushed coriander seeds and menthol with a dab of raspberry flavour. Supple, savoury and slightly gritty tannins.”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- McLaren Vale
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Serving Temp.
Created by Andrew Wood and Lisa Robertson in 2005, WayWood Wines is a proud establishment that is focused on crafting expressive McLaren Vale wines that not only pair well with food but uplifts the entire experience. Andrew, a former London-based Sommelier and Restaurant Manager for many years, pursued his unwavering passion for wine in 2004 when he settled in McLaren Vale and gained experience with Kangarilla Road for six years. Committed to showcasing the best of what the region has to offer, WayWood Wines beautifully express region, varietal, terroir and premium fruit quality through its classic red range and exciting quattro blends.
McLaren Vale is a region that lives in the shadow of the hype of the Barossa. While it has played on Shiraz as its drawcard, and continues to battle (quite rightly) with the supreme power of the Barossa, perhaps the most exciting wines from this region are its old vine Grenache and Mataro (Mourvedre/Monastrell - whatever you want to call it), and its more recent foray into Spanish and Italian varietals. Both the sun's warmth and the reliable salty afternoon gully breeze make the climate closer to Mediterranean than many other Aussie regions, and some of the Fiano, Vermentino, Tempranillo and Sangiovese from here are sublime (to name only a few). Awareness, proper consideration and sense of place are key attributes to the region's success, and its recent win against urbanisation reinforces the value of the viticultural region.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Tagliatelle with ragu sauce
- Beef ragu sauce
- 1 tablespoon balsamic vinegar
- 200g green beans, trimmed
- 2 tablespoons fresh oregano leaves
- 2 tablespoons chopped fresh basil leaves
- 1/3 cup shaved parmesan
- Chopped fresh flat-leaf parsley leaves, to serve
- Cook pasta in a large saucepan of boiling salted water, following packet directions until tender. Drain.
- Meanwhile, combine ragu sauce and vinegar in a saucepan over medium-high heat. Bring to a simmer. Add beans. Cook for 3 to 4 minutes. Stir in oregano and basil. Season with salt and pepper.
- Add pasta to sauce. Toss to combine. Serve sprinkled with parmesan and parsley.