Penny's Hill

'The Experiment' Grenache 2017

Winner Top 100 Lighter Bodied Dry Red Wines
Grape Varieties
Grenache (100%) Mclaren Vale, SA, Australia
Country of Origin
Alcohol Content
14.5% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $40.00

A spicy, firm and grippy style with very ripe almost stewed red/black fruit. Bold, powerful fruit and big tannins for the variety. With the dish, it shows a dried, slightly over-produced edge, lacking in harmony. Very long and intense, though.

Deep ruby. Dark cherry, menthol aromas unfold to reveal a plush fruit-ripe palate with generous black strawberry fruit and slightly chalky tannins. Finishes a touch warm. When paired with the pork dish the wine appeared firmed and the tannins more chalky.

Complex, spicy and attractive. Rich and full palate. Sweet fruit. Excellent wine. A lovely match with the dish. Vibrant and lingering flavours drive the palate.

Brooding good colour, dark cherry and spice aromas. Mouth-filling textural flinty robust wine. Good intensity of flavour and richness. Solid tannins and structure ? succulent wine. The pairing works well. The blue fruits of the wine are promoted by the romesco undertones, the pork texture works well against the soft juicy texture of the wine.

Dark black plums, richer in style, and also in palate weight, with more structured tannin profile, good balance of oak and fruit, well integrated

Deep ruby. Red berries, spice and herbs. Lovely intense raspberry jam with some smoky hints, spice and beautiful furry tannin. Warming finish. This in reality is quiet a rich wine and overpowers the dish.

Generous aroma with some nice black fruit graphite aroma. Traditional ripe style. Good even palate. Fruit the hero, good tannin contribution, rich but in keeping to a light/medium bodied theme. Some serious flavours add to the wine?s complexity and interest. With Food ? Oak and tannin drive helps this wine with food. Classic approach. Dry finish helps the dish.

The Lighter Bodied Dry Red Wines were judged with

Pork shoulder with capsicum, almond and carrots

Presented by chef Marcell Kustos



  • 2000 g pork shoulder/scotch fillet
  • 1000 g mixed capsicum, sliced
  • 500g tomatoes, diced
  • 1 pc onion, diced
  • 4 Tbsp oil, sunflower
  • 1 Tbsp paprika, ground
To serve
  • 100 g almonds, shaved, toasted
  • 1 bunch parsley


  1. In a large frying pan, sear around the scotch fillet.
  2. Then place it into a Dutch oven and bake it for 2.5-3 hours at 130 degrees.
  3. In a medium pot, add oil, sweat onions, then add capsicum and cook for 10 minutes.
  4. Then add tomatoes and ground paprika and cook for another 10 minutes.
  5. Add water if needed to prevent from burning.
  6. Serve a slice of pork on a bed of ‘lecso’ and sprinkle toasted almond on top.