Why you'll love this wine
The Millbrook Regional GSM is one of our most popular red wines and consistently sells out every year.
Millbrook Winery has a huge focus on producing wines from lesser-known varietals across some of the best wine growing regions in Western Australia. This ethos is at the heart of the Regional Range and is wholly captured by this blend of Grenache, Mourvèdre and Shiraz.
The supple, fine tannins and notes of raspberry, violets, aniseed, plum jam and blackberry mingle on the palate to produce a juicy, mouth-filling wine bursting with flavour and spice. As Halliday Wine Companion writer Erin Larkin said, "$25 is a steal."
Tasting Notes
colour
Vibrant deep purple.
aroma
Lifted black and red berry fruits, violet perfume and a touch of pepper and spice.
palate
Medium-bodied, vibrant and with soft silky tannins, this wine shows off the plush, red raspberry and floral nature of Grenache with the Shiraz and Mourvèdre adding peppery spice, plum and cherry notes. A sumptuous, moreish wine that persists on the palate long after your glass is empty.
cellaring
This vibrant red has the potential to age for 3–5 years from vintage.
Technical
vintage
The 2023 season started with a mild spring with adequate soil moisture, resulting in a slightly later harvest. A moderate summer led to ideal ripening conditions with little pressure in the vineyard and a lack of any major rain events during the ripening season. For reds in particular, the 2023 vintage produced fruit with optimal varietal expression and balanced acid.
winemaking
Fruit was destemmed before being fermented on skins in small, open-top fermenters for six days. The ferment was hand-plunged twice daily for gentle extraction of tannins before pressing. The wine was blended, then aged in seasoned French oak puncheons for three months.
regions
Geographe
varieties
Grenache 52%
Shiraz 43%
Mourvèdre 5%
analysis
- Alcohol: 14.8 %
Food Pairings
Millbrook Restaurant Executive Chef Guy Jeffreys pairs this wine with rosemary crusted lamb or garden vegetable caponata and pan-fried gnocchi.
