October 4, 2024 • 25 mins
- Guigal Côtes du Rhône $30
- Claymore You’ll Never Walk Alone Clare Valley GSM $17
- Serafino McLaren Vale GSM $25
- Hentley Farm The Marl Grenache $25
Final drop:
Handpicked Wines
Collection Yarra Valley Chardonnay 2019
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:02):
Last night Pete had people drinking wine out of
flutes because I came back.
Speaker 2 (00:06):
Like wine, wine, not sparkling wine, red wine, hi and
welcome to Wine with Meg andMel.
We are here to help younavigate the world of wine.
I'm Mel Gilchrist, run byMaster of Wine Meg Brotman.
Meg, what have?
We are here to help younavigate the world of fun.
I'm Mel Gilchrist, joined byMaster of Fun Meg Brotman.
Meg, what?
Speaker 1 (00:25):
have we got?
Today we are looking at GSMs orSGMs or MSGs.
Speaker 2 (00:31):
MSGs.
Speaker 1 (00:31):
I thought was a classic name because I was just
working with the differentacronyms and then I just went oh
, msg funny funny ha ha ha.
No, we are specifically lookingat Grenache, shiraz, mouvedre,
slash, mataro, blends.
Speaker 2 (00:48):
Yeah, awesome.
I can't wait to get into itbecause I love these blends.
But first, what have you beendrinking?
So not wine, Darling Courtney,who you know who we work with.
Speaker 1 (01:08):
She was in Czech and visiting her brother and brought
me back a bottle of Absinthe.
Oh my god, what like real, realabsinthe.
Well, it doesn't have thewormwood drug in it anymore,
they've actually.
It's illegal to sell absinthethat way, and the only other
time you're not getting itanywhere well, you can buy
absinthe here, but I mean, youcan't get it with like no, I
don't think so yeah yeah, it'slike uh, it was a I can't
remember what the drug.
It was something to do withwormwood.
Right okay, I had had itpreviously once in Prague where
(01:30):
they had like a big jar of itand you had it had a tap and a
flame and over the flame was asugar cube.
It was a very, very confusedcontraption and the absinthe
dripped through the meltingsugar cube into your glass, oh
my God, and I thought it wasabsolutely horrible.
It was so bitter.
This you put it's just with anice cube.
(01:53):
You just put the ice cube in,you pour it in and you wait for
the luche.
Luche apparently translates asstain or bruise or something,
and so it goes a bit cloudy andit takes on this distinct sort
of green, green fairy, greenfairy tint.
Yeah, green fairy it was.
How did you drink it?
Just straight on ice, wow, andall of us tried it.
(02:15):
So Luke I don't think Pete didLuca Elliot and myself all tried
it and I actually really lovedit as a digestive at the end of
a meal yeah, cool, to sort ofget everything down or even to
start the meal and I drank it onthe side.
I didn't.
Speaker 2 (02:28):
What's it taste like?
Speaker 1 (02:29):
It's bitter herbal.
Oh, okay, chartreuse isprobably the closest.
Lucas said Jagermeister, and Iwas quite shocked.
I went hey, do you know whatJagermeister tastes?
Like you?
Bogan?
He is an 18-year-old boy.
So anyway, that's Bogan, he isan 18-year-old boy.
So anyway, I didn't think itwas much more refined than that.
Speaker 2 (02:50):
Yeah, so that's what I've been drinking, and fun fact
.
Speaker 1 (02:53):
Okay, so I was reading.
You may know Marks and Spencer,the big retailer in the UK, and
they sell clothing andeverything, but they also sell a
range of wines and theyrecently put out a promotion
with their outdoor furniture andglasses, but they used a bottle
of wine as a prop.
That was from Aldi.
Speaker 2 (03:11):
Oh my God, Someone in marketing is getting fired.
Speaker 1 (03:15):
A summer furniture advertisement for Marks and
Spencers has generated someunwanted attention.
After Aldi clocked that thecampaign includes two different
wines from Aldi's specialtyselected range as part of the
lifestyle set up.
Oh my God, that's so bad.
Aldi's marketing team wroteMarks and Spencer's drink Aldi
wine, pass it on.
In response, onyx Commonequipped.
(03:36):
Not just any wine, this is Aldiwine.
Speaker 2 (03:40):
That is so funny.
Speaker 1 (03:41):
Aldi are funny Good on them, yeah, so I just think
that, yeah, marketing 101.
Speaker 2 (03:47):
My mind goes straight to the poor person that set up
that photo shoot Use your ownwine, oh my God.
Speaker 1 (03:53):
So Mark Suspensers came back and said sometimes you
regret asking guests to bringyour own bottle, said a
spokesman for Mark Suspensers.
This one is fine for a prop,but if you prefer to enjoy a
top-quality bottle ofaward-winning rose with your new
garden furniture, we recommendour gorgeous blah, blah, blah,
blah, blah, blah.
Speaker 2 (04:09):
But too late.
They're trying to be fun back,but no, aldi, just slapped back
Aldi wins.
It was very good.
Yeah, oh, that is good.
Okay, we are getting into GSM.
Meg, why blend these grapes andnot just drink them on their
own?
Speaker 1 (04:33):
So GSM blend came originally from southern France,
so most famously Cote d'Aron,where they have Grenache Cherez
and, as they call it, mouvedre.
Planted Grenache, as you know,super fruity, strawberry, low
acidity.
Speaker 2 (04:43):
Yep.
Speaker 1 (04:44):
And can be a bit simple and too alcoholic.
Yeah, shiraz adds a little bitof acidity to the wine, adds a
little bit of structure withthose Shiraz tannins, and the
Mouvedre, which is usually usedin lower percentages, adds a
little bit of fruit spice andagain some more tannin to the
wine.
So they came about because itwas all interplanted back in the
(05:06):
day and now it's become Coted'Aron is effectively, even
though there are a number ofother varieties they can use,
they are the mainstays of theCote d'Aron blend.
So I've got us a 2020 GigalCote d'Aron wine from Dan
Murphy's $20-ish $27 I think.
It was no oak.
Speaker 2 (05:26):
So basically, like these varietals would probably
make like a nice wine on theirown.
But yeah, like it might be, Idon't know.
I find sometimes simplevarietal wines.
They have a bit more likecharacter, there's interesting,
there's intrigue, but when youcan blend them blends for me
almost like create this absolutebalance, which is super awesome
(05:51):
.
Speaker 1 (05:52):
They complement and elevate the wine.
Yeah, so you're not talkingabout single varietal expression
.
Speaker 2 (05:59):
You're talking about a completely finished
well-put-together wine,something that just is
completeness.
Speaker 1 (06:05):
I agree, and this is the thing that's always done my
head in with Australia is thiswe have, you know, the Cab
Chiraz blend.
That is a classic Australianblend.
No one else in the world isdoing it.
We should be really proud,totally.
And you know Penfolds some oftheir great wines are based on
Cabernet Chiraz blends.
Speaker 2 (06:25):
Yep, You've described before Cabernet is like a donut
wine.
How like all of the flavour andtexture is like around the
outside of your palate ratherthan the mid palate, whereas
Shiraz is the opposite.
Speaker 1 (06:37):
So it just makes so much sense to put them together
Absolutely, and that'seffectively what you're kind of
doing here with these GSM blends.
So Australia is now.
We are famous for what iscalled a GSM blend, the.
Speaker 2 (06:54):
Cote d'Aron.
Speaker 1 (06:55):
Even though it is a GSM blend, they don't call it
that.
They had a campaign, famouslyin the 90s and 2000s, saying
think red, think Cote d'Aron.
Speaker 2 (07:01):
Yeah, okay.
Speaker 1 (07:02):
And so for them it was just a red wine, whereas
we're much more taking it backto the elements of the wine.
So this is a.
I think it was $27.
It is really yum.
Yeah, 2020, quite dusty, that'smy only.
Speaker 2 (07:15):
Oh well, you're saying that like it's a bad
thing.
I really like the dustiness.
I like that as a character ofit.
Speaker 1 (07:25):
I would like a little bit more Grenache surrounding
it.
I don't know it is lovely.
I just think of that with it'sa bit of controversial.
But paella with rabbit andchicken in it, with that, you
know how it's got saffron andpaprika and things.
I just I don't know, I justthink it would work really,
(07:45):
really well, because there is asmoky element, a savoury element
to the wine.
Speaker 2 (07:49):
It's super savoury and do you know what?
I reckon that that is just theperfect wine for people coming
over or like if you're going outfor dinner and bringing like
BYO or something because it is,that would be a people pleaser.
Speaker 1 (08:02):
I agree and I remember years ago telling my
dad asked me he was going to afriend's house and this room was
quite posh and he said I wantto take something easy, like red
.
That's easy drinking, becausehe doesn't really like reds.
But I want to drink red and mydad was a you know big drift
drinker and I suggested a Coted'Aron.
And when Dad turned up with theCote d'Aron the guy said and
(08:26):
Dad's just like.
Well, my daughter, who kind ofknows wine, told me that it
would be this sort of style,Like Dad just felt really
embarrassed and said you justtell me to take the wine.
Speaker 2 (08:36):
I said.
Speaker 1 (08:36):
Well, he doesn't know what he's talking about.
He's basing it on the fact thatit's not Bordeaux or Burgundy,
was it French?
It was a Cote d'Aron, no, but Imean was the person French?
Speaker 2 (08:46):
No, he was an Australian.
Oh, sounds like the kind ofthing a French person would say.
Speaker 1 (08:50):
Yeah, a bit of a toss-up.
Speaker 2 (08:51):
I think yeah, okay.
Speaker 1 (08:52):
Anyway.
So I think that these are greatstyles of wine, but to be
honest, I would suggest I wouldrather you go Australian.
Speaker 2 (09:00):
Yes.
Speaker 1 (09:00):
Because I think you're going to get better
quality.
Speaker 2 (09:03):
Yes, I agree, but also normally, like with French
wines, I would expect for a $27French wine to not be as good as
that, if that makes sense.
For a red, yeah, Whereas that'sactually quite good.
Speaker 1 (09:17):
And in Australia the GSM's are grown in warmer
regions.
Yes, so you don't really see.
Yes, Grenache in the ArrowValley, so you get lots of
really ripe fruit Way more fruitCharacteristics and oak is
always a background.
So the second one I've got.
So we're going to sort of go.
It's all in South Australia, soI've got Clear Valley.
(09:39):
I wanted three regions and Iideally wanted somewhere in
Victoria, but not really what wegrow together in Victoria.
So I was in south australia.
Um, I thought possiblysomething from um that griffith
around that area, but again itjust it's just called a red wine
(09:59):
.
That it's not specific so Icouldn't find anything anyway.
So I've got clear valley.
It's claim all wines, you'llnever walk alone, and they've
proudly called it grenacheShiraz Mataro from 2021.
Speaker 2 (10:10):
Oh yeah, so let's just go back to that.
So, Mouvedre Mataro, same thing, Just like Shiraz and Sira.
Speaker 1 (10:21):
Yeah, and I'm just I don't know where the name Mataro
comes from, but it sounds likeit's from Spain so.
Speaker 2 (10:26):
Bogan, mataro, mataro .
The French are like Mou andwe're like.
It's embarrassing, I wonder.
Speaker 1 (10:34):
I mean, I wondered if it is.
I have no, do not know theetymology of um matara versus
move edge.
But I'm really pleased thatthey proudly call it matara
because, that is what we call itin Australia and this is from,
like I said, Clare.
It's 13.9% alcohol, sopotentially a little bit higher
(10:58):
than that, and it was the onlyClare wine that I could find in
Dance today.
What For GSM?
Oh yeah.
Speaker 2 (11:06):
Yes, it's not where you would go.
Speaker 1 (11:08):
Yeah, my mind doesn't jump to Clare Valley when I
think of GSM, I had heaps ofchoice on McLaren Vale and
Barossa.
Speaker 2 (11:14):
Yeah, do you know what?
I was actually wondering howmuch choice you would have.
Like, even though GSM's anawesome style and we love it, I
don't know how many peopleactually drink it.
Speaker 1 (11:24):
Yes, well, grenache is having a moment.
Speaker 2 (11:27):
Grenache is having a moment.
Speaker 1 (11:28):
Grenache is having a moment.
That's true.
Gsm less so, but Grenache ishaving a moment.
I actually did my researchbefore I went in there so that I
knew that they had it.
Speaker 2 (11:37):
Yeah, okay.
Speaker 1 (11:38):
And if not, what I was going to do was actually get
the same producer but aGrenache and a Shiraz and
compare.
Oh that's good.
I found this from Claire, soit's got a beautiful bright
cherry red colour.
Speaker 2 (11:50):
Oh, that's good.
I found this from Claire, soit's got a beautiful bright
cherry red colour.
The nose just jumps out Likecompared to the Cote d'Avon, it
just jumps out of the glass.
Speaker 1 (12:00):
And it seems more grenache-y.
Speaker 2 (12:02):
Absolutely grenache-y .
Speaker 1 (12:03):
Macerated strawberries, raspberry cherry a
little bit confected in thebest possible way.
Speaker 2 (12:09):
Yes, in a good way.
In a good way, yes.
Speaker 1 (12:11):
Not sickly sweet, but just a really fresh confected
red fruit character, redraspberry lollies, lovely
tannins, a little bit ofmid-palate white which I'm
imagining the Shiraz is bringingto it.
I think it was like $13.
I have got the receiptsomewhere.
Speaker 2 (12:31):
I've got oh, yeah, yeah, no that's the wrong one.
Speaker 1 (12:32):
It's at no 17.
Speaker 2 (12:33):
17 no oak influence yeah, wow, it's yum, it's just
really yum.
This is how I like my grenache.
I want it to taste likegrenache but not have the
alcohol and almost like thinnessof grenade.
Grenache needs more body, Iagree, and it needs less alcohol
, and that is.
It tastes like Grenache, but ithas it's just worked out the
(12:57):
kinks Grenache.
Speaker 1 (12:58):
Grenache, grenache, my God.
Grenache is one dimensional,yes, and you're layering in
dimensions with the Shiraz andthe Muv or the Mataro, but you
can't see them Like you know.
If you gave that to me, I wouldactually think it would be a
blend rather than straightGrenache, even though it smells
(13:20):
and tastes like Grenache.
The structure is not Grenacheand it's adding that structural
element from the two other grapevarieties.
Speaker 2 (13:28):
Yes, yeah, 100% Working hand in hand to make the
wine more interesting.
Yes, yes, grenache has shitstructure, but great then on a
marketing note.
But no, you're right, it's justtaken this flavour but added
structure and it's fantastic.
It's on the back of your label.
Shit structure, but greatflavour.
Speaker 1 (13:51):
I mean, we could say the tag for the podcast.
Yeah, I actually thought 17bucks, and this was right down
the bottom.
What is it, though, claymore?
Speaker 2 (13:59):
you'll Never Walk Alone.
So it's not like a pinnaclething.
No, it's produced by ClaymoreWines.
Speaker 1 (14:07):
I deliberately wanted to buy wines from known sort of
producers because I wanted tolook at it.
Yeah, claymore Wines, it wasmore of the focusing on the
history, because these arestyles of wine that have been
produced for so long inAustralia.
Speaker 2 (14:25):
Yeah, awesome.
Speaker 1 (14:27):
So, on that note, we have got a Serafino Grenache
Shiraz, murtara Mouvedre fromMcLaren Vale 2021 as well.
So this is a family-owned umwinery.
Yeah, as far as I know, yes,serafino is still family-owned
(14:47):
um.
The gsm is blended from grapesgrown in vineyards across
mclarenvale.
Shows bright purple colors.
Blah, blah, blah.
Alcohol is what I'm interestedin.
It's 14.3 percent so high, butin a gsm I have more hope about
it not jumping out and I wonderif part of their blending so I'm
just lifting my microphone outof its little thing I'm
(15:12):
wondering if part of theblending consideration is to
knock back the alcohol on theGrenache as well, but yeah, it's
14.5.
That's pretty high.
Speaker 2 (15:28):
You can't taste it.
It's great.
Yeah, that's really great.
Speaker 1 (15:34):
I feel more Shiraz tannin in that one.
Speaker 2 (15:36):
Yes, agree.
Yeah, this one is a bit moreShiraz forward.
Speaker 1 (15:40):
So the aroma is definitely that sort of grenache
, but then when you put it onyour palate you get more of that
licorice spice from Shiraz.
Yeah, this also says Mataro.
I am To be fair, I don't knowthat I could name you.
I don't think I've ever had100% Mouvedge or Mataro, apart
from Wendery, I think do one.
Speaker 2 (16:00):
Yeah, I don't think I've ever had 100%.
Speaker 1 (16:01):
Mouvedge or Mataro, Apart from Wendery, I think.
Do one.
Yeah, I don't think I've everhad this yesterday and I've had
one of those many, many, many,many, many years ago.
It has won a heap of wines,gold awards.
Speaker 2 (16:11):
Wow, it's a great wine, so it should, I think, for
$25 also a steal, oh absolutely.
Speaker 1 (16:16):
Yeah, this is the beauty about these wines and
support that's a great wine,support these.
You know producers, becausethey're not.
You know their times are tough.
Speaker 2 (16:26):
Yes.
So I would say the one beforeit, the Claymore, it was where
more ganache like jumped out ofthe glass like yeah, that
macerated strawberry, that crazybunchy yummy flavours, whereas
this one maybe is a little bitmore serious.
With the Shiraz it's a bitsmoother.
Speaker 1 (16:42):
I think it's definitely got more structure to
it and it's more it lasts forlonger on your palate.
So it goes down and itcontinues.
Yeah, and it is a beautifulwine, and this is something that
the first one I could easilyhappily drink on its own, yes,
whereas I would prefer to haveAgreed.
Speaker 2 (17:00):
this one is good for his food yeah.
Speaker 1 (17:01):
I would prefer to have something, a lovely pizza.
Oh, when we were in Bright,there were these dudes selling
pizzas that had a mobile pizzaoven on the side of the road on
a trailer.
You're kidding Italian.
They were talking in Italianthe whole time, although they
were Italian Australians, andNonno was bringing the wood over
.
You're literally sitting on theside of the road.
(17:22):
That is so cool.
And then he comes over to usand he says, oh, do you want
some of Nonno's chili oil onyour pizza?
And then they're arguingamongst themselves because one's
going Nonno shouldn't bebringing the wood.
Go and help Nonno with the wood.
Luca, go and get it it.
It was best experience.
That is so freaking cool,Awesome.
Apparently they do events, butit's this beautiful tiled.
(17:42):
I wonder if they're there allthe time.
Well, they said that the cafewas closed.
It was outside Lupo Cafe nearMyrtleford.
Speaker 2 (17:49):
Yeah.
Speaker 1 (17:50):
And it was closed.
So they said to them do youmind if we use your space
because it's got outdoor tables?
It was just awesome fourdifferent types of pizzas.
Anyway, I digress.
And it was just awesome Fourdifferent types of pizzas.
Speaker 2 (18:01):
Anyway, I digress, this would be absolutely
stunning.
Yes, with that specific pizzaso buy these if you're going to
Bright, and they happen to be onthe corner, although I seem to
remember, and Nonno's Chili isthere.
Speaker 1 (18:09):
Serafino's does have an amazing Italian restaurant.
Speaker 2 (18:15):
I mean McLaren Valley , if you've been.
I feel like we're getting inweird territory Italian Like GSM
is, so not Italian I know, butit just seems to suit.
Yeah, but it's sweet.
Speaker 1 (18:23):
Because, again, it's that fruitiness about it.
But anyway, Serafina Makarova,Grenache Charest Mataro 2021.
It's gorgeous.
Speaker 2 (18:34):
Such good prices, great wines.
I'm digging this.
This is a good episode.
Speaker 1 (18:40):
This is the ones that are just like Again, these are
the unsung heroes of theAustralian wine industry that we
just sort of ignore.
Speaker 2 (18:46):
for Pinot, yes, oh my God, and we love Pinot, but you
know, love Pinot.
We're overdoing it.
It's gotten to a point.
When we started this podcast Iwas like people need to drink
more Pinot and now I'm like calmdown on the Pinot.
Yeah, exactly, drink somethingelse.
Speaker 1 (19:00):
And it's like when we did the Galway Pipe episode.
Speaker 2 (19:04):
Yeah.
Speaker 1 (19:08):
Those classic styles of Australian wine.
We should really be supportingand be proud of our bloody
heritage.
Yeah, we didn't copynecessarily the French.
We just made them becausethat's what we were growing in
our backyard.
So now I have Hensley farm 2022the mile.
Oh no, I've picked up thestraight grenache.
Speaker 2 (19:23):
I'm an idiot oh, no, oh, my last drink, we'll try it
so when I um, when I was doingum studying for us at three in
toronto, they poured a gsm aslike the test wine or whatever.
So I didn't know what it wasand I smelled it and it brought
tears to my eyes.
Before I even realised what itwas, it was an Australian GSM
(19:46):
and before I even in my brainwent, this is Australian, my
eyes started welling up, isn'tthat crazy.
Speaker 1 (19:53):
That is the thing about smell.
Yeah, it is such an evocativesense.
Yeah, it can bring you to tears.
You know, we were talking aboutthis last night.
Um, when we're doing thepairing with the smell of spring
, the first day of school, allof those things your mother's
house, yeah.
So, unfortunately, I havefucked up and I've got a the
(20:14):
mile 2022 grenache from thebarossa Valley, from Hentley
Farm.
See, it just smells likeGrenache.
Speaker 2 (20:24):
It smells like Grenache.
Welcome to our Wine EducationPodcast.
This Grenache smells likeGrenache man.
It does, though it's likebubblegum reduces it to
something bad, but it does smelllike bubblegum.
Yeah, it does, but not in a badway.
Speaker 1 (20:37):
And it feels like bubblegum, it sort of goes boop
in your palate.
It's sort of like a littlebubble of flavour and then it
just disappears.
Lovely fresh wine.
I can't believe I picked thisup instead of because I was
definitely reading the other one.
Anyway, that's me Sundaymorning, Sorry.
Speaker 2 (20:55):
It is my apologies.
You know what it needs.
Speaker 1 (20:58):
What food?
Speaker 2 (20:59):
No, it needs a little bit of.
Speaker 1 (21:01):
A bit of Shiraz and Matara.
Yeah, Done as my fuck up.
I will promise to bring anotherone from Hentley.
Farm, because I'm pretty surethey do one.
I tried not to get like theDarenberg, because they're doing
well enough as it is.
Speaker 2 (21:16):
No, I love it.
People that were not so popular.
Yeah, no, I fully support thethought process.
Well, this has been fun.
Definitely it's the weather forit.
Go out and buy yourself a GSMthis weekend, but I have a last
drop now.
Oh, we have a final drop, andyou actually.
We always forget to do finaldrops, so I really like that.
Speaker 1 (21:37):
you remember that I am being promoted to do the
final drop because the winefridge is overflowing from the
one shelf of Meg and Mel to thetwo shelves of.
Meg and Mel, so we're going toslowly work through it.
Speaker 2 (21:49):
So I have a hand-picked shardy Hang on.
So, as a reminder about whatthe final drop is is, sometimes
we get some wine from placeswhich we love, we appreciate,
and the final drop is just usfinding a moment to be able to
taste all these wines that wehave been gifted.
So today, what have we gothand-picked?
What is hand-picked ishandpicked confuses me.
(22:14):
So it comes from all differentregions, doesn't it?
Speaker 1 (22:18):
Yeah, they've got two wineries.
They've got a winery inMornington Peninsula, they've
got a winery in the Yarra Valley.
Speaker 2 (22:22):
Yeah.
Speaker 1 (22:23):
And they produce wines from all over Australia,
so handpicked.
The theory behind it is is thatthey handpick wines from the
best regions in the world.
So they do Margaret RiverChardonnay, they do Mornington
Peninsula Chardonnay, they doYarra.
Back in the day, early 2010s,they actually did look to
(22:46):
Bordeaux.
They looked at Carmenere fromChile.
Speaker 2 (22:49):
Oh, wow, oh so they're that old.
Speaker 1 (22:52):
Yeah, it was a fairly new business back then, but
they were looking at making itthe whole concept international.
Yeah, okay, this is a 2019Chardonnay and that's why I
picked it today, becausenormally we're drinking our
Chardies at 21, 22 vintages,like at the moment and this was
19.
I thought it might.
It was a warm year 19, so itmight just show some age.
(23:16):
So this is $50, and it's fromboth Yarra Glen and Gladysdale,
so Gladysdale's in the upperYarra, so it's very, very it's
cooler.
Speaker 2 (23:36):
Yeah, I just thought it's 13.2% alcohol, tell me.
On the nose it's like crispgreen apples, smells like a bit
of oak.
Speaker 1 (23:45):
There's a lot of oak on there.
I like a lot of oak, so come tomama.
For me it's like the oakdominates on the wine on the
nose.
But there is some beautifulstone fruit, green apple, red
apple as well.
Speaker 2 (23:59):
I'm doing a little dance, I like it, the acid is
just superb.
Yum, yum, yum, yum, yum yum.
Speaker 1 (24:06):
Yeah, it's beautiful.
The stone fruit for me shinesmore on the palate.
I don't get it as much on thenose.
Speaker 2 (24:11):
I think it's apple-y I love it.
Speaker 1 (24:17):
See, I think there's some apricot and some nectarine
in there and some peach.
It's there.
Speaker 2 (24:23):
I love the oak.
People don't eat enough oakanymore.
Speaker 1 (24:26):
Barrel fermentation and maturation.
Add spicy, oak and textureaccording to them.
That is super yum that is 50bucks.
Speaker 2 (24:35):
Yeah, well worth it oh yeah, I'd pay 50 bucks
hopefully.
Speaker 1 (24:37):
I have no idea where you get it from.
They have.
They have like salad doorsdowntown they've got like one in
sydney.
Did they where they, we did thewhere we won our second best
podcast award.
Um, just just saying, throw alittle brag in there.
Well, you know we're great.
Speaker 2 (24:50):
We won our second best podcast award.
Just saying Throw a little bragin there.
Well, you know, we're great.
Speaker 1 (24:55):
I can't remember who we were up against, but yeah, I
was Delirious, I'm not gettingenough sleep.
I know I don't think we'll wina third, so I don't think we
bother entering.
Come out on top.
Yeah, exactly.
Speaker 2 (25:10):
What do you reckon?
We won every one we ever went,and it sounds so much better
than.
Speaker 1 (25:17):
Yeah, but we do support you.
I communicate as Australia, butyou know we want to go out with
a bang.
But anyway back to handpicked.
They have cellar doors, which Ithink is a brilliant idea.
Yeah, Downtown Sydney, just offGeorge Street, I think it is.
And there's one in Melbourne,apparently on Collins Street
Right.
Did not know that.
Speaker 2 (25:33):
I did not know that either.
Yeah, cool, that's so.
Yum, it is Big fan.
We will be back with your nextpick, but until then, enjoy your
next glass of wine and drinkwell.
Last night Pete had people drinking wine out of
flutes because I came back.
Speaker 2 (00:06):
Like wine, wine, not sparkling wine, red wine, hi and
welcome to Wine with Meg andMel.
We are here to help younavigate the world of wine.
I'm Mel Gilchrist, run byMaster of Wine Meg Brotman.
Meg, what have?
We are here to help younavigate the world of fun.
I'm Mel Gilchrist, joined byMaster of Fun Meg Brotman.
Meg, what?
Speaker 1 (00:25):
have we got?
Today we are looking at GSMs orSGMs or MSGs.
Speaker 2 (00:31):
MSGs.
Speaker 1 (00:31):
I thought was a classic name because I was just
working with the differentacronyms and then I just went oh
, msg funny funny ha ha ha.
No, we are specifically lookingat Grenache, shiraz, mouvedre,
slash, mataro, blends.
Speaker 2 (00:48):
Yeah, awesome.
I can't wait to get into itbecause I love these blends.
But first, what have you beendrinking?
So not wine, Darling Courtney,who you know who we work with.
Speaker 1 (01:08):
She was in Czech and visiting her brother and brought
me back a bottle of Absinthe.
Oh my god, what like real, realabsinthe.
Well, it doesn't have thewormwood drug in it anymore,
they've actually.
It's illegal to sell absinthethat way, and the only other
time you're not getting itanywhere well, you can buy
absinthe here, but I mean, youcan't get it with like no, I
don't think so yeah yeah, it'slike uh, it was a I can't
remember what the drug.
It was something to do withwormwood.
Right okay, I had had itpreviously once in Prague where
(01:30):
they had like a big jar of itand you had it had a tap and a
flame and over the flame was asugar cube.
It was a very, very confusedcontraption and the absinthe
dripped through the meltingsugar cube into your glass, oh
my God, and I thought it wasabsolutely horrible.
It was so bitter.
This you put it's just with anice cube.
(01:53):
You just put the ice cube in,you pour it in and you wait for
the luche.
Luche apparently translates asstain or bruise or something,
and so it goes a bit cloudy andit takes on this distinct sort
of green, green fairy, greenfairy tint.
Yeah, green fairy it was.
How did you drink it?
Just straight on ice, wow, andall of us tried it.
(02:15):
So Luke I don't think Pete didLuca Elliot and myself all tried
it and I actually really lovedit as a digestive at the end of
a meal yeah, cool, to sort ofget everything down or even to
start the meal and I drank it onthe side.
I didn't.
Speaker 2 (02:28):
What's it taste like?
Speaker 1 (02:29):
It's bitter herbal.
Oh, okay, chartreuse isprobably the closest.
Lucas said Jagermeister, and Iwas quite shocked.
I went hey, do you know whatJagermeister tastes?
Like you?
Bogan?
He is an 18-year-old boy.
So anyway, that's Bogan, he isan 18-year-old boy.
So anyway, I didn't think itwas much more refined than that.
Speaker 2 (02:50):
Yeah, so that's what I've been drinking, and fun fact
.
Speaker 1 (02:53):
Okay, so I was reading.
You may know Marks and Spencer,the big retailer in the UK, and
they sell clothing andeverything, but they also sell a
range of wines and theyrecently put out a promotion
with their outdoor furniture andglasses, but they used a bottle
of wine as a prop.
That was from Aldi.
Speaker 2 (03:11):
Oh my God, Someone in marketing is getting fired.
Speaker 1 (03:15):
A summer furniture advertisement for Marks and
Spencers has generated someunwanted attention.
After Aldi clocked that thecampaign includes two different
wines from Aldi's specialtyselected range as part of the
lifestyle set up.
Oh my God, that's so bad.
Aldi's marketing team wroteMarks and Spencer's drink Aldi
wine, pass it on.
In response, onyx Commonequipped.
(03:36):
Not just any wine, this is Aldiwine.
Speaker 2 (03:40):
That is so funny.
Speaker 1 (03:41):
Aldi are funny Good on them, yeah, so I just think
that, yeah, marketing 101.
Speaker 2 (03:47):
My mind goes straight to the poor person that set up
that photo shoot Use your ownwine, oh my God.
Speaker 1 (03:53):
So Mark Suspensers came back and said sometimes you
regret asking guests to bringyour own bottle, said a
spokesman for Mark Suspensers.
This one is fine for a prop,but if you prefer to enjoy a
top-quality bottle ofaward-winning rose with your new
garden furniture, we recommendour gorgeous blah, blah, blah,
blah, blah, blah.
Speaker 2 (04:09):
But too late.
They're trying to be fun back,but no, aldi, just slapped back
Aldi wins.
It was very good.
Yeah, oh, that is good.
Okay, we are getting into GSM.
Meg, why blend these grapes andnot just drink them on their
own?
Speaker 1 (04:33):
So GSM blend came originally from southern France,
so most famously Cote d'Aron,where they have Grenache Cherez
and, as they call it, mouvedre.
Planted Grenache, as you know,super fruity, strawberry, low
acidity.
Speaker 2 (04:43):
Yep.
Speaker 1 (04:44):
And can be a bit simple and too alcoholic.
Yeah, shiraz adds a little bitof acidity to the wine, adds a
little bit of structure withthose Shiraz tannins, and the
Mouvedre, which is usually usedin lower percentages, adds a
little bit of fruit spice andagain some more tannin to the
wine.
So they came about because itwas all interplanted back in the
(05:06):
day and now it's become Coted'Aron is effectively, even
though there are a number ofother varieties they can use,
they are the mainstays of theCote d'Aron blend.
So I've got us a 2020 GigalCote d'Aron wine from Dan
Murphy's $20-ish $27 I think.
It was no oak.
Speaker 2 (05:26):
So basically, like these varietals would probably
make like a nice wine on theirown.
But yeah, like it might be, Idon't know.
I find sometimes simplevarietal wines.
They have a bit more likecharacter, there's interesting,
there's intrigue, but when youcan blend them blends for me
almost like create this absolutebalance, which is super awesome
(05:51):
.
Speaker 1 (05:52):
They complement and elevate the wine.
Yeah, so you're not talkingabout single varietal expression
.
Speaker 2 (05:59):
You're talking about a completely finished
well-put-together wine,something that just is
completeness.
Speaker 1 (06:05):
I agree, and this is the thing that's always done my
head in with Australia is thiswe have, you know, the Cab
Chiraz blend.
That is a classic Australianblend.
No one else in the world isdoing it.
We should be really proud,totally.
And you know Penfolds some oftheir great wines are based on
Cabernet Chiraz blends.
Speaker 2 (06:25):
Yep, You've described before Cabernet is like a donut
wine.
How like all of the flavour andtexture is like around the
outside of your palate ratherthan the mid palate, whereas
Shiraz is the opposite.
Speaker 1 (06:37):
So it just makes so much sense to put them together
Absolutely, and that'seffectively what you're kind of
doing here with these GSM blends.
So Australia is now.
We are famous for what iscalled a GSM blend, the.
Speaker 2 (06:54):
Cote d'Aron.
Speaker 1 (06:55):
Even though it is a GSM blend, they don't call it
that.
They had a campaign, famouslyin the 90s and 2000s, saying
think red, think Cote d'Aron.
Speaker 2 (07:01):
Yeah, okay.
Speaker 1 (07:02):
And so for them it was just a red wine, whereas
we're much more taking it backto the elements of the wine.
So this is a.
I think it was $27.
It is really yum.
Yeah, 2020, quite dusty, that'smy only.
Speaker 2 (07:15):
Oh well, you're saying that like it's a bad
thing.
I really like the dustiness.
I like that as a character ofit.
Speaker 1 (07:25):
I would like a little bit more Grenache surrounding
it.
I don't know it is lovely.
I just think of that with it'sa bit of controversial.
But paella with rabbit andchicken in it, with that, you
know how it's got saffron andpaprika and things.
I just I don't know, I justthink it would work really,
(07:45):
really well, because there is asmoky element, a savoury element
to the wine.
Speaker 2 (07:49):
It's super savoury and do you know what?
I reckon that that is just theperfect wine for people coming
over or like if you're going outfor dinner and bringing like
BYO or something because it is,that would be a people pleaser.
Speaker 1 (08:02):
I agree and I remember years ago telling my
dad asked me he was going to afriend's house and this room was
quite posh and he said I wantto take something easy, like red
.
That's easy drinking, becausehe doesn't really like reds.
But I want to drink red and mydad was a you know big drift
drinker and I suggested a Coted'Aron.
And when Dad turned up with theCote d'Aron the guy said and
(08:26):
Dad's just like.
Well, my daughter, who kind ofknows wine, told me that it
would be this sort of style,Like Dad just felt really
embarrassed and said you justtell me to take the wine.
Speaker 2 (08:36):
I said.
Speaker 1 (08:36):
Well, he doesn't know what he's talking about.
He's basing it on the fact thatit's not Bordeaux or Burgundy,
was it French?
It was a Cote d'Aron, no, but Imean was the person French?
Speaker 2 (08:46):
No, he was an Australian.
Oh, sounds like the kind ofthing a French person would say.
Speaker 1 (08:50):
Yeah, a bit of a toss-up.
Speaker 2 (08:51):
I think yeah, okay.
Speaker 1 (08:52):
Anyway.
So I think that these are greatstyles of wine, but to be
honest, I would suggest I wouldrather you go Australian.
Speaker 2 (09:00):
Yes.
Speaker 1 (09:00):
Because I think you're going to get better
quality.
Speaker 2 (09:03):
Yes, I agree, but also normally, like with French
wines, I would expect for a $27French wine to not be as good as
that, if that makes sense.
For a red, yeah, Whereas that'sactually quite good.
Speaker 1 (09:17):
And in Australia the GSM's are grown in warmer
regions.
Yes, so you don't really see.
Yes, Grenache in the ArrowValley, so you get lots of
really ripe fruit Way more fruitCharacteristics and oak is
always a background.
So the second one I've got.
So we're going to sort of go.
It's all in South Australia, soI've got Clear Valley.
(09:39):
I wanted three regions and Iideally wanted somewhere in
Victoria, but not really what wegrow together in Victoria.
So I was in south australia.
Um, I thought possiblysomething from um that griffith
around that area, but again itjust it's just called a red wine
(09:59):
.
That it's not specific so Icouldn't find anything anyway.
So I've got clear valley.
It's claim all wines, you'llnever walk alone, and they've
proudly called it grenacheShiraz Mataro from 2021.
Speaker 2 (10:10):
Oh yeah, so let's just go back to that.
So, Mouvedre Mataro, same thing, Just like Shiraz and Sira.
Speaker 1 (10:21):
Yeah, and I'm just I don't know where the name Mataro
comes from, but it sounds likeit's from Spain so.
Speaker 2 (10:26):
Bogan, mataro, mataro .
The French are like Mou andwe're like.
It's embarrassing, I wonder.
Speaker 1 (10:34):
I mean, I wondered if it is.
I have no, do not know theetymology of um matara versus
move edge.
But I'm really pleased thatthey proudly call it matara
because, that is what we call itin Australia and this is from,
like I said, Clare.
It's 13.9% alcohol, sopotentially a little bit higher
(10:58):
than that, and it was the onlyClare wine that I could find in
Dance today.
What For GSM?
Oh yeah.
Speaker 2 (11:06):
Yes, it's not where you would go.
Speaker 1 (11:08):
Yeah, my mind doesn't jump to Clare Valley when I
think of GSM, I had heaps ofchoice on McLaren Vale and
Barossa.
Speaker 2 (11:14):
Yeah, do you know what?
I was actually wondering howmuch choice you would have.
Like, even though GSM's anawesome style and we love it, I
don't know how many peopleactually drink it.
Speaker 1 (11:24):
Yes, well, grenache is having a moment.
Speaker 2 (11:27):
Grenache is having a moment.
Speaker 1 (11:28):
Grenache is having a moment.
That's true.
Gsm less so, but Grenache ishaving a moment.
I actually did my researchbefore I went in there so that I
knew that they had it.
Speaker 2 (11:37):
Yeah, okay.
Speaker 1 (11:38):
And if not, what I was going to do was actually get
the same producer but aGrenache and a Shiraz and
compare.
Oh that's good.
I found this from Claire, soit's got a beautiful bright
cherry red colour.
Speaker 2 (11:50):
Oh, that's good.
I found this from Claire, soit's got a beautiful bright
cherry red colour.
The nose just jumps out Likecompared to the Cote d'Avon, it
just jumps out of the glass.
Speaker 1 (12:00):
And it seems more grenache-y.
Speaker 2 (12:02):
Absolutely grenache-y .
Speaker 1 (12:03):
Macerated strawberries, raspberry cherry a
little bit confected in thebest possible way.
Speaker 2 (12:09):
Yes, in a good way.
In a good way, yes.
Speaker 1 (12:11):
Not sickly sweet, but just a really fresh confected
red fruit character, redraspberry lollies, lovely
tannins, a little bit ofmid-palate white which I'm
imagining the Shiraz is bringingto it.
I think it was like $13.
I have got the receiptsomewhere.
Speaker 2 (12:31):
I've got oh, yeah, yeah, no that's the wrong one.
Speaker 1 (12:32):
It's at no 17.
Speaker 2 (12:33):
17 no oak influence yeah, wow, it's yum, it's just
really yum.
This is how I like my grenache.
I want it to taste likegrenache but not have the
alcohol and almost like thinnessof grenade.
Grenache needs more body, Iagree, and it needs less alcohol
, and that is.
It tastes like Grenache, but ithas it's just worked out the
(12:57):
kinks Grenache.
Speaker 1 (12:58):
Grenache, grenache, my God.
Grenache is one dimensional,yes, and you're layering in
dimensions with the Shiraz andthe Muv or the Mataro, but you
can't see them Like you know.
If you gave that to me, I wouldactually think it would be a
blend rather than straightGrenache, even though it smells
(13:20):
and tastes like Grenache.
The structure is not Grenacheand it's adding that structural
element from the two other grapevarieties.
Speaker 2 (13:28):
Yes, yeah, 100% Working hand in hand to make the
wine more interesting.
Yes, yes, grenache has shitstructure, but great then on a
marketing note.
But no, you're right, it's justtaken this flavour but added
structure and it's fantastic.
It's on the back of your label.
Shit structure, but greatflavour.
Speaker 1 (13:51):
I mean, we could say the tag for the podcast.
Yeah, I actually thought 17bucks, and this was right down
the bottom.
What is it, though, claymore?
Speaker 2 (13:59):
you'll Never Walk Alone.
So it's not like a pinnaclething.
No, it's produced by ClaymoreWines.
Speaker 1 (14:07):
I deliberately wanted to buy wines from known sort of
producers because I wanted tolook at it.
Yeah, claymore Wines, it wasmore of the focusing on the
history, because these arestyles of wine that have been
produced for so long inAustralia.
Speaker 2 (14:25):
Yeah, awesome.
Speaker 1 (14:27):
So, on that note, we have got a Serafino Grenache
Shiraz, murtara Mouvedre fromMcLaren Vale 2021 as well.
So this is a family-owned umwinery.
Yeah, as far as I know, yes,serafino is still family-owned
(14:47):
um.
The gsm is blended from grapesgrown in vineyards across
mclarenvale.
Shows bright purple colors.
Blah, blah, blah.
Alcohol is what I'm interestedin.
It's 14.3 percent so high, butin a gsm I have more hope about
it not jumping out and I wonderif part of their blending so I'm
just lifting my microphone outof its little thing I'm
(15:12):
wondering if part of theblending consideration is to
knock back the alcohol on theGrenache as well, but yeah, it's
14.5.
That's pretty high.
Speaker 2 (15:28):
You can't taste it.
It's great.
Yeah, that's really great.
Speaker 1 (15:34):
I feel more Shiraz tannin in that one.
Speaker 2 (15:36):
Yes, agree.
Yeah, this one is a bit moreShiraz forward.
Speaker 1 (15:40):
So the aroma is definitely that sort of grenache
, but then when you put it onyour palate you get more of that
licorice spice from Shiraz.
Yeah, this also says Mataro.
I am To be fair, I don't knowthat I could name you.
I don't think I've ever had100% Mouvedge or Mataro, apart
from Wendery, I think do one.
Speaker 2 (16:00):
Yeah, I don't think I've ever had 100%.
Speaker 1 (16:01):
Mouvedge or Mataro, Apart from Wendery, I think.
Do one.
Yeah, I don't think I've everhad this yesterday and I've had
one of those many, many, many,many, many years ago.
It has won a heap of wines,gold awards.
Speaker 2 (16:11):
Wow, it's a great wine, so it should, I think, for
$25 also a steal, oh absolutely.
Speaker 1 (16:16):
Yeah, this is the beauty about these wines and
support that's a great wine,support these.
You know producers, becausethey're not.
You know their times are tough.
Speaker 2 (16:26):
Yes.
So I would say the one beforeit, the Claymore, it was where
more ganache like jumped out ofthe glass like yeah, that
macerated strawberry, that crazybunchy yummy flavours, whereas
this one maybe is a little bitmore serious.
With the Shiraz it's a bitsmoother.
Speaker 1 (16:42):
I think it's definitely got more structure to
it and it's more it lasts forlonger on your palate.
So it goes down and itcontinues.
Yeah, and it is a beautifulwine, and this is something that
the first one I could easilyhappily drink on its own, yes,
whereas I would prefer to haveAgreed.
Speaker 2 (17:00):
this one is good for his food yeah.
Speaker 1 (17:01):
I would prefer to have something, a lovely pizza.
Oh, when we were in Bright,there were these dudes selling
pizzas that had a mobile pizzaoven on the side of the road on
a trailer.
You're kidding Italian.
They were talking in Italianthe whole time, although they
were Italian Australians, andNonno was bringing the wood over
.
You're literally sitting on theside of the road.
(17:22):
That is so cool.
And then he comes over to usand he says, oh, do you want
some of Nonno's chili oil onyour pizza?
And then they're arguingamongst themselves because one's
going Nonno shouldn't bebringing the wood.
Go and help Nonno with the wood.
Luca, go and get it it.
It was best experience.
That is so freaking cool,Awesome.
Apparently they do events, butit's this beautiful tiled.
(17:42):
I wonder if they're there allthe time.
Well, they said that the cafewas closed.
It was outside Lupo Cafe nearMyrtleford.
Speaker 2 (17:49):
Yeah.
Speaker 1 (17:50):
And it was closed.
So they said to them do youmind if we use your space
because it's got outdoor tables?
It was just awesome fourdifferent types of pizzas.
Anyway, I digress.
And it was just awesome Fourdifferent types of pizzas.
Speaker 2 (18:01):
Anyway, I digress, this would be absolutely
stunning.
Yes, with that specific pizzaso buy these if you're going to
Bright, and they happen to be onthe corner, although I seem to
remember, and Nonno's Chili isthere.
Speaker 1 (18:09):
Serafino's does have an amazing Italian restaurant.
Speaker 2 (18:15):
I mean McLaren Valley , if you've been.
I feel like we're getting inweird territory Italian Like GSM
is, so not Italian I know, butit just seems to suit.
Yeah, but it's sweet.
Speaker 1 (18:23):
Because, again, it's that fruitiness about it.
But anyway, Serafina Makarova,Grenache Charest Mataro 2021.
It's gorgeous.
Speaker 2 (18:34):
Such good prices, great wines.
I'm digging this.
This is a good episode.
Speaker 1 (18:40):
This is the ones that are just like Again, these are
the unsung heroes of theAustralian wine industry that we
just sort of ignore.
Speaker 2 (18:46):
for Pinot, yes, oh my God, and we love Pinot, but you
know, love Pinot.
We're overdoing it.
It's gotten to a point.
When we started this podcast Iwas like people need to drink
more Pinot and now I'm like calmdown on the Pinot.
Yeah, exactly, drink somethingelse.
Speaker 1 (19:00):
And it's like when we did the Galway Pipe episode.
Speaker 2 (19:04):
Yeah.
Speaker 1 (19:08):
Those classic styles of Australian wine.
We should really be supportingand be proud of our bloody
heritage.
Yeah, we didn't copynecessarily the French.
We just made them becausethat's what we were growing in
our backyard.
So now I have Hensley farm 2022the mile.
Oh no, I've picked up thestraight grenache.
Speaker 2 (19:23):
I'm an idiot oh, no, oh, my last drink, we'll try it
so when I um, when I was doingum studying for us at three in
toronto, they poured a gsm aslike the test wine or whatever.
So I didn't know what it wasand I smelled it and it brought
tears to my eyes.
Before I even realised what itwas, it was an Australian GSM
(19:46):
and before I even in my brainwent, this is Australian, my
eyes started welling up, isn'tthat crazy.
Speaker 1 (19:53):
That is the thing about smell.
Yeah, it is such an evocativesense.
Yeah, it can bring you to tears.
You know, we were talking aboutthis last night.
Um, when we're doing thepairing with the smell of spring
, the first day of school, allof those things your mother's
house, yeah.
So, unfortunately, I havefucked up and I've got a the
(20:14):
mile 2022 grenache from thebarossa Valley, from Hentley
Farm.
See, it just smells likeGrenache.
Speaker 2 (20:24):
It smells like Grenache.
Welcome to our Wine EducationPodcast.
This Grenache smells likeGrenache man.
It does, though it's likebubblegum reduces it to
something bad, but it does smelllike bubblegum.
Yeah, it does, but not in a badway.
Speaker 1 (20:37):
And it feels like bubblegum, it sort of goes boop
in your palate.
It's sort of like a littlebubble of flavour and then it
just disappears.
Lovely fresh wine.
I can't believe I picked thisup instead of because I was
definitely reading the other one.
Anyway, that's me Sundaymorning, Sorry.
Speaker 2 (20:55):
It is my apologies.
You know what it needs.
Speaker 1 (20:58):
What food?
Speaker 2 (20:59):
No, it needs a little bit of.
Speaker 1 (21:01):
A bit of Shiraz and Matara.
Yeah, Done as my fuck up.
I will promise to bring anotherone from Hentley.
Farm, because I'm pretty surethey do one.
I tried not to get like theDarenberg, because they're doing
well enough as it is.
Speaker 2 (21:16):
No, I love it.
People that were not so popular.
Yeah, no, I fully support thethought process.
Well, this has been fun.
Definitely it's the weather forit.
Go out and buy yourself a GSMthis weekend, but I have a last
drop now.
Oh, we have a final drop, andyou actually.
We always forget to do finaldrops, so I really like that.
Speaker 1 (21:37):
you remember that I am being promoted to do the
final drop because the winefridge is overflowing from the
one shelf of Meg and Mel to thetwo shelves of.
Meg and Mel, so we're going toslowly work through it.
Speaker 2 (21:49):
So I have a hand-picked shardy Hang on.
So, as a reminder about whatthe final drop is is, sometimes
we get some wine from placeswhich we love, we appreciate,
and the final drop is just usfinding a moment to be able to
taste all these wines that wehave been gifted.
So today, what have we gothand-picked?
What is hand-picked ishandpicked confuses me.
(22:14):
So it comes from all differentregions, doesn't it?
Speaker 1 (22:18):
Yeah, they've got two wineries.
They've got a winery inMornington Peninsula, they've
got a winery in the Yarra Valley.
Speaker 2 (22:22):
Yeah.
Speaker 1 (22:23):
And they produce wines from all over Australia,
so handpicked.
The theory behind it is is thatthey handpick wines from the
best regions in the world.
So they do Margaret RiverChardonnay, they do Mornington
Peninsula Chardonnay, they doYarra.
Back in the day, early 2010s,they actually did look to
(22:46):
Bordeaux.
They looked at Carmenere fromChile.
Speaker 2 (22:49):
Oh, wow, oh so they're that old.
Speaker 1 (22:52):
Yeah, it was a fairly new business back then, but
they were looking at making itthe whole concept international.
Yeah, okay, this is a 2019Chardonnay and that's why I
picked it today, becausenormally we're drinking our
Chardies at 21, 22 vintages,like at the moment and this was
19.
I thought it might.
It was a warm year 19, so itmight just show some age.
(23:16):
So this is $50, and it's fromboth Yarra Glen and Gladysdale,
so Gladysdale's in the upperYarra, so it's very, very it's
cooler.
Speaker 2 (23:36):
Yeah, I just thought it's 13.2% alcohol, tell me.
On the nose it's like crispgreen apples, smells like a bit
of oak.
Speaker 1 (23:45):
There's a lot of oak on there.
I like a lot of oak, so come tomama.
For me it's like the oakdominates on the wine on the
nose.
But there is some beautifulstone fruit, green apple, red
apple as well.
Speaker 2 (23:59):
I'm doing a little dance, I like it, the acid is
just superb.
Yum, yum, yum, yum, yum yum.
Speaker 1 (24:06):
Yeah, it's beautiful.
The stone fruit for me shinesmore on the palate.
I don't get it as much on thenose.
Speaker 2 (24:11):
I think it's apple-y I love it.
Speaker 1 (24:17):
See, I think there's some apricot and some nectarine
in there and some peach.
It's there.
Speaker 2 (24:23):
I love the oak.
People don't eat enough oakanymore.
Speaker 1 (24:26):
Barrel fermentation and maturation.
Add spicy, oak and textureaccording to them.
That is super yum that is 50bucks.
Speaker 2 (24:35):
Yeah, well worth it oh yeah, I'd pay 50 bucks
hopefully.
Speaker 1 (24:37):
I have no idea where you get it from.
They have.
They have like salad doorsdowntown they've got like one in
sydney.
Did they where they, we did thewhere we won our second best
podcast award.
Um, just just saying, throw alittle brag in there.
Well, you know we're great.
Speaker 2 (24:50):
We won our second best podcast award.
Just saying Throw a little bragin there.
Well, you know, we're great.
Speaker 1 (24:55):
I can't remember who we were up against, but yeah, I
was Delirious, I'm not gettingenough sleep.
I know I don't think we'll wina third, so I don't think we
bother entering.
Come out on top.
Yeah, exactly.
Speaker 2 (25:10):
What do you reckon?
We won every one we ever went,and it sounds so much better
than.
Speaker 1 (25:17):
Yeah, but we do support you.
I communicate as Australia, butyou know we want to go out with
a bang.
But anyway back to handpicked.
They have cellar doors, which Ithink is a brilliant idea.
Yeah, Downtown Sydney, just offGeorge Street, I think it is.
And there's one in Melbourne,apparently on Collins Street
Right.
Did not know that.
Speaker 2 (25:33):
I did not know that either.
Yeah, cool, that's so.
Yum, it is Big fan.
We will be back with your nextpick, but until then, enjoy your
next glass of wine and drinkwell.
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