A deluxe drop duels a dupe in our grenache blind tasting.
Clutch your glasses as we dive into the brave world of blind tastings with our Dan Murphy's wine expert Sean Menezes. In a high-stakes sensory showdown, Sean fearlessly puts his tastebuds on the line to unravel the mysteries of two captivating products – our favourite budget-friendly dupe and a more expensive mystery bottle. Sean’s mission? To dissect the enigmatic profiles of the two products before him and guess which is the more wallet-friendly winner – for all to see and sip for themselves. Here, Sean pours out his thoughts on each sip and why the dupe is worthy of filling your glass – the differences, the quirks, and the delightful surprises that set each product apart.
Grenache has become a fashionable red in its own right after long being the backbone of many hugely enjoyable, often remarkably well-priced red blends. In France’s Rhône Valley, grenache remains somewhat of a socialite, constantly mingling with the likes of syrah and mourvèdre, but here, the grape has shed its modesty to stand boldly alone.
Rich, warming and perfect for dark nights and hearty meals, it also makes an interesting instalment in our Dan's Dupes series. We eagerly plucked our hidden-gem grenache from the shelf (a bottle that won't dent your wallet at just $16.99) and sought the approval of our esteemed wine expert Sean. Presenting it to him blindly alongside a slightly more upscale counterpart (hint: a renowned mystery grenache with a price tag of around $31), we embarked on a tantalising tasting experience.
Join us as we sniff, swirl and discover if our grenache dupe is ripe for the picking.
Any thoughts on the first one you tasted? (For those playing at home, this was the more expensive drop). Any surprises, nuances, or characteristics that stood out?
“The first wine I had was fresh, full of red fruits and a touch of spice. You'd want an easy-drinking grenache to tick these boxes. No major surprises here. Cherry, red plum, vanilla, raspberry and strawberry, with lovely acidity to carry it all through.”
Care to share your thoughts on the unique flavours and textures of the second one you tasted? (This is our dupe folks, The Ethereal One Fleurieu Grenache) Did it differ significantly from the first?
“The second wine was a juice bomb! Ripe, plush, intense and felt like I'd been dunked into a 'fruits of the forest' jam jar. Even on the palate, this wine was just fun to drink, very smooth – a great bottle of slurpable goodness.”
Which grenache did you bet your tastebuds on as being the more budget-friendly option? And why?
“I got this one wrong! I genuinely thought the first bottle I tried was the budget-friendly option. Only because the intensity of the fruit on the second bottle made me believe that the grapes were more expensive, and hence the second bottle was the dearer one. This was a really interesting match-up as both wines were good, but my taste was more inclined towards the second bottle.
“The Fleurieu Grenache recently took out an award for one of the best grenaches. And then again, the price difference between both wines was less than $15. There were very small margins to get it spot-on, and I humbly accept I was clearly 'duped' into believing which one was more expensive. In this instance, the dupe did more than hold its own. I thought it was more approachable in the moment, more lively and full of red and dark fruits, which made me want to go in for another sip, and another one.”
When tasting grenache, are there characteristics that help you differentiate between the cheaper wine and its more expensive counterpart? What strategies or techniques did you employ to dissect the intricate nuances of flavour, texture, and aroma during your exploration of each sip?
“For me, fruit profile and flavour are crucial. Having tasted thousands of wines, I would like to believe that I can pick out good-quality fruit that has gone into making delicious wines. But many times, you also have to give credit to great winemakers who can craft extraordinary drops from the parcels of fruit they receive. With grenache, there are fruit-forward and savoury styles, and I tend to prefer the fruit-forward ones. If you love French wines, perhaps the savoury style is more your thing. The oak is also very important. I like grenaches with subtle oak that let the primary fruit flavours shine. But I'll tell you what – Australian grenache is hot right now, and places like Barossa and McLaren Vale are pioneering this variety. So, please explore this grape variety, do not hesitate to try something new and keep yourself open to being super surprised with some value wines that give you bang for your buck.”
Are there any other local grenaches that have caught your attention?
“The Barossa Valley has some of the oldest grenache vines in the world. Marco Cirillo is a producer who continues to champion this variety. I recently heard he will release a grenache that he made in 2003, so a wine with 20 years of age before it is even released. I can't wait to get my hands on that one. I'll have to ensure my bank account can handle that splurge, though, as I believe it will be around $250. Again, it just goes to show the versatility of grenache and how it continues to produce some top wines.”
