Stay in with Moorooroo | 2017 The Moo Grenache

2017 The Moo Grenache

We adore Grenache at Moorooroo Park Vineyards. As one of the Barossa Valley’s staples, we’re very proud to feature Grenache in our range. Our Grenache is often the lightest of our reds, yet it sits firmly in the medium-bodied territory. We often drink our Grenache in summer straight out of a wine fridge as a bright, fruity warm weather red. However, we also love Grenache in the cooler months, its versatility as a food wine makes it a seamless addition to your table in winter. Check out our recipe for French onion soup below to see how you can enjoy Grenache in the dead of winter.

Grenache was an absolute standout across the Barossa Valley in 2017. The 2016 growing season was one of the wettest on record, while the summer saw consistent heat resulting in very healthy vines and grapes that were in no rush to ripen. The result was a year of wine that shows remarkable elegance and an incredible length of flavour. 2017 Grenache, in particular, is intense while displaying sophisticated, layered complexity.

2017 The Moo Grenache is a medium-bodied wine that captures the true heart of Barossa Grenache. This garnet coloured wine’s scent is a perfumed mix of stewed plum and liquorice, while the palate is floral and boasts silky tannins with an even finish of clove and red berries that lingers softly.


The Wine

2017 The Moo Grenache
Available now online and in cellar door

Drink with

Ruben’s French Onion Soup
Ingredients

  • olive oil
  • 50 grams butter
  • 1.5 kg thinly sliced brown onion
  • salt
  • 300ml dry white wine
  • 1.5 litres best quality beef stock
  • 1 bunch thyme
  • 2 sprigs rosemary
  • 50ml brandy
  • 25 grams butter
  • Gruyere cheese grated
  • sourdough baguette

Method

1. Place a generous glug of olive oil in a large, heavy-bottomed pan with the butter over medium-low heat. Add the onions and cook, stirring regularly for 45 mins to 1hr until onions are soft and golden.

2. Increase the heat to high and add the wine, reduce by half. Add beef stock and herbs tied in a bundle with kitchen string. Bring to a boil and reduce to a simmer. Simmer for about 30 minutes. 

3. Add the brandy and simmer for an extra few minutes, then remove from heat and stir through the extra butter.

4. Melt a generous helping of cheese on slices of sourdough under a grill. Serve.

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