Our GSM is a careful blending of Grenache, Shiraz and Mourvèdre in which the composition varies from year to year, conveying the traditional estate blends of the southern Rhône. The backbone of the wine comes from our old bush vine Grenache planted in 1946.
"A bright and fragrant aroma, with spicy red and blue fruits. The blending of these three varieties is an equal mix of sharp precision as much as sensuality. Its fruit is bright, shiny and fresh, showing that silky sheen of the Grenache, yet below are more brooding layers which will unfold over the next decade. Without upsetting this harmonious balance, the Shiraz and Mourvèdre will gradually emerge." Peter Fraser, winemaker.
WINE COMPOSITION: 68% Grenache, 26% Shiraz, 6% Mourvèdre
REGION: Estate grown in Kangarilla, McLaren Vale
WINEMAKING: Cold soaked 5-6 days, wild yeast fermented, 12 months maturation in older French oak on yeast lees, no fining just filtration.
There are 100 hectares of vineyards at Yangarra in 35 individual blocks. These vineyards are spread amongst an extra 70 hectares of creeks, native vegetation and native corridors. Each block is defined by different aspects and subtle variations of the sand and Ironstone soils that overlie the ancient North Maslin Sands geological formation. Our GSM is a careful blending of Grenache, Shiraz and Mourvèdre in which the composition varies from year to year, conveying the traditional estate blends of the southern Rhône. The backbone of the wine comes from our old bush vine Grenache planted in 1946.
REGION: Kangarilla, McLaren Vale
VINE AGE: Grenache 70 year-old vines; Shiraz 17-21 year-old vines, Mourvèdre 12 year-old vines
ELEVATION: 150-211m above sea level
SOIL TYPE: Various
VITICULTURALIST: Michael Lane
The grapes were harvested at night and received by way of a belt elevator (rather than a screw hopper which macerates the skins) and only de-stemmed. Whole berries were double sorted before going into open-top fermenters. We cold soaked the fermentation tanks for 5-6 days until the onset of wild fermentation, utilising the yeasts that naturally come in with the grapes from the vineyard. The open fermenters underwent a careful regime of plunging and drain and returns. The wine was then sent to older French barriques after about 12-14 days and kept on the yeast lees for approximately 12 months prior to blending. The wine received no fining, just filtration.
TA: 7.27 g/L pH: 3.41
PRODUCTION: 4,904 cases
WINEMAKER: Peter Fraser
95 points Halliday Wine Companion: "One of the noticeable traits about Yangarra's wines, GSM in particular, there's nothing harsh or worked, there's a purity of fruit that comes through, the balance of tannins to acidity, and this not shy with the latter. The right amount of spice and flavour and most importantly, crafting a really, delicious drink. Drink by 2024." (Halliday Wine Companion 2018)
95 points Anthony Keys: 'One of the world’s great blends, this works on many levels, with a basket of red/black fruits skipping along on the upper level, and a sound base of acid/tannin supporting underneath.' (The Keys Report, February 2017)
93 points Bob Campbell and Huon Hooke: 'This is bright, fresh and youthful, a little raw perhaps, but there's no denying the quality of the fruit. Mixed spices and sooty regional notes to sniff. Full-bodied, intense and powerful with great potential. Grenache Shiraz Mourvèdre' (Top 100 New Release Wines, Gourmet Traveller WINE magazine, June/July Edition)
93 points Huon Hooke: 'Very deep, dense, bold purple red colour with a bold, slightly raw young bouquet of shrill spicy fruit and smoky, charry, burnt-wood overtones (not necessarily from oak). The sooty character of the region is part of it. It's full-bodied, intense and powerful with a very lively palate thanks to fresh acidity, and very good concentration. This is a bit young to drink but has great potential. I'd give it a year or two longer.' (huonhooke.com, February 2017)
93 points James Suckling: 'Very aromatic with blackberries, spices, orange peel and tea. Full body, firm and silky tannins and a tangy finish. Energetic and focused with juicy fruit. Blend of 68% Grenache, 26% Shiraz and 6% Mourvèdre. Drink now. Screw cap.' (jamessuckling.com, July 2017)
91 points Mike Bennie: 'Old vine grenache makes up the thrust of this wine. It’s from organically grown (certified) vineyards. McLaren Vale does GSMs very well, I reckon. Let the shiraz play second fiddle to the region’s better red grape variety, I say.
It’s a nice thing to drink, easy thing to drink, feels smooth, even and tidy-ish in its components. That being said, oak peeks out a bit in old spice cupboard, pencil shavings and twigginess in perfume and palate, but there’s just about enough dark fruit, Xmas cake dried fruits and spice and earthiness to move things along. Just medium weight, finishes a touch short with smudged dusty tannins. Again, nice drink.' (The Wine Front February 2017)
90 points Lisa Perrotti-Brown: "A blend of 68% Grenache, 26% Shiraz and 6% Mourvedre, the 2015 Grenache / Shiraz / Mourvedre sports a medium garnet purple color and a nose of black cherry compote, red currant jelly and fertile soil with hints of Indian spices, black pepper and tar. Medium-bodied with a great intensity of earth and black berry flavors, the fruit is well-supported by rounded tannins and plenty of freshness, finishing long and peppery." (The Wine Advocate, South Australia Report, August 2017)
96 points James Halliday: “Excellent depth to the colour; this is mighty mouthful, somewhere between Guigal and Chateau Rayas in style, a veritable volcano or red and purple fruits that do, however, want to be enjoyed sooner rather than later. First-class wine. Screwcap. 14.5% alc. Rating 96 To 2020.” (Halliday Wine Companion 2017)
91 points Lisa Perrotti-Brown: "Medium garnet-purple colored, the 2014 Grenache / Shiraz / Mourvèdre offers a seductive perfume of potpourri, incense and baking spices over a core of kirsch and raspberry tart. Full-bodied, concentrated, voluptuous and oh-so-spicy, it delivers gorgeous red berry layers and a velvety texture to the palate and a finish that goes on-and-on." (The Wine Advocate).
95 points James Halliday: "A blend of 49% grenache, 29% shiraz and 22% mourvedre. Hand-picked, mechanically sorted, 50% whole berries, cold soak, open fermenters, plunged, wild yeast-fermented, kept on lees in 100% used French oak for 9 months. Brilliant hue; the wine effortlessly communicates its distinguished breeding, the medium-bodied palate with a silken line of fruit, then a thin coat of fine, savoury tannins. 1511 dozen made. Screwcap. 14% Rating 95 To 2028". (Halliday Wine Companion 2016)