2025 McLaren Vale Grenache
This is a vibrant, fruit-driven Grenache that’s immensely drinkable and true to its McLaren Vale roots—expressive, generous, and refined.
In the glass, it shows a vibrant ruby-red hue with flashes of garnet. The nose is fragrant and inviting, offering an array of red berries—raspberry, red cherry, and pomegranate—interwoven with rose petal, dried herbs, and a touch of white pepper. Hints of warm earth and spice add depth without overwhelming the wine’s lifted aromatics.
On the palate, it’s medium-bodied and supple, with a juicy core of red fruit framed by fine, powdery tannins and a lively thread of acidity. The texture is silky and open, showcasing Grenache’s trademark brightness and charm. A subtle spice and savoury note lingers through the finish, giving the wine both elegance and length.
14.5% ABV
750ml
REVIEWS:
93 Points SILVER MEDAL- The Halliday Wine Companion, Marcus Ellis.
"From the Jelka vineyard in Blewitt Springs. Sustainability has long been the foundation of Land of Tomorrow, and new winemaker Lauren Langfield couldn’t be a more simpatico appointment. Red cherry, dried and fresh, white pepper, warm terracotta, the fruit with an earthy, savoury intensity rather than high-note red fruits, yet it’s vividly fresh and fleet-footed, unburdened by winemaking artefact. Such a charming wine.
92 Points SILVER MEDAL- The Real Review, Melissa Moore.
"Deep ruby in the glass, fragrant with ripe raspberry and red cherry aromas and savoury notes of sunbaked earth. Light-bodied and soft and supple on the palate, juicy with tangy acidity and savoury and grippy at the finish."
TOP 6 McLaren Vale Grenache 2026, Young Guns of Wine.
"That sweet red wine confectionery flavour carries through to the palate too, but not in a too-sweet or cloying way. A lick of new oak spices and tannins provides structure to the fruit. There’s a lovely play between bay leaf and lavender in this wine – not to mention a savoury, meaty finish reminiscent of roasted pork – that makes me think it would great with food. I’m imagining this with veal saltimbocca – or any other dish where delicate meat is accompanied by a slightly sweet and decadent sauce.”
