St Hallett Wines

Old Vine Grenache 2018

Winner Top 100 Lighter Bodied Dry Red Wines
Grape Varieties
Grenache (100%) Barossa Valley, SA, Australia
Country of Origin
Alcohol Content
13.7% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $30.00

Lighter coloured. Lifted, fresh and complex. Red berry fruits. Lovely balance. Light on its feet. Savoury and lingering. Nice dry finish. Very drinkable. A nice match with the dish. Good synergy of flavours.

Bright red berry and violet floral aromatics with notes of cinnamon bark. Palate is dry and reflective of the nose with light juicy red cherry fruits, red liquorice and florals with hints of cinnamon bark. Fresh acidity and light tannin grip make this wine a lovely juicy early drinking style. With food the wines vibrant fruit and juicy acidity brings lift to the gamey lamb, it cleanses the palate and leaves a soft kiss of red liquorice, cinnamon and charcuterie flavoured tannins on the palate.

Quite a shy nose, some cherry and wild raspberry with a touch of spice and dried herbs, dry firm palate, moderate acidity, just lacks a little fruit length and looks a touch dry on the finish. This is resolved somewhat by the food pairing, which works nicely to smooth and fill out any gaps.

Bright ruby colour. Very lifted, clean raspberry fruit, hint of oak. Fine, even palate; very clean berry fruit flavours. Fresh acidity and fine-grained tannins. With food: Acidity is highlighted so the wine thins out a little.

Bright purple red, juicy raspberry and blueberry fruit, soft and clean red fruited palate, excellent match with spice and creaminess of the dish.

Mid ruby, with youthful, bright pink rim. Intense and attractive red and black berry fruits, hints of spice on the nose. Lovely juicy fruits, fresh and lively acid with delicate sandy tannin, lighter bodied and still seriously good. The food may have over powered this wine slightly.

Cherry spice, dusty oak, slight toastiness. Dusty up front, oak over-rides palate, hard and drying tannins. Food: no change – tannins still hard.

The Lighter Bodied Dry Red Wines were judged with

Lamb with Hummus, Paprika Oil and Almonds

Presented by chef Marcell Kustos



  • 1 can chickpeas
  • 100g tahini
  • 3 tablespoons freshly squeezed lemon juice
  • 1 cloves garlic, crushed
  • 100ml cold water
  • 40ml mild olive oil
  • ½ tsp salt
  • ½ tsp cumin
  • Good quality olive oil, to serve
  • ~70g Lamb filet/person, sousvide at 57C, charred, sliced thinly ~ carpaccio
Paprika oil:
  • Warm 2 Tbsp olive oil
  • 1 Tbsp smoked paprika powder
  • 2 Tbsp caramelised balsamic vinegar
  • 2 red capsicum, quartered, charred (15-20 min at high grill), finely diced
For plating:
  • Blanched almonds, microplaned


  1. Cut the capsicums into quarters and roast at high grill for 15-20min until they are cooked through and become charred.
  2. Remove skins and finely dice the capsicums.
  3. In a microwave-safe bowl, mix olive oil and smoked paprika powder and microwave it for 10-15s (should release aromatics). Add caramelised balsamic and diced capsicum, set aside until plating.
  4. In a food processor, blend hummus until smooth.
  5. Char-grill lamb and slice thinly.
  6. Plate hummus and flatten in on the plate. Add the capsicum mixture. Lay sliced lamb on top and finish with microplaned almonds.