Never Never Distilling Co. has unveiled “Ginache,” the world’s first single estate Grenache gin. The South Australian brand’s new Gin is made from grapes picked at Chalk Hill’s Slate Creek vineyard and the distillery’s award-winning Triple Juniper Gin.
Located in McLaren Vale, Chalk Hill Wines is owned by the Harvey family who have grown grapes in the region for decades. The grapes used in Ginache were harvest from the family’s plot planted in 1989 in Biscay soils.
The distillery explains the Gin’s appearance as, “Cherry red with a rose-gold hue. Luminous. Ripe watermelon pink when diluted with tonic or soda. Clear and bright.” On the nose, imbibers should expect a bouquet of rose petals, cinnamon and fresh raspberries, along with pine and lemon balm linger amongst the more earthy qualities from the Triple Juniper infusion. The palate features strawberry coulis, redskins and cranberry sauce. Pink-lady tannin and a voluptuous mid-palate are balanced with the sweet and spicy flavour profile. The finish is dry and long where coriander spice, savoury juniper and sour cherry lingers.
The distillery recommends drinking Ginache while its fresh as its flavors will change, becoming deeper and more earth-y over time.
“We wanted to make a product that championed not only McLaren Vale’s most exciting varietal, but also celebrated the relationship we have developed with the Harvey family,” said Tim Boast, Never Never’s head distiller.
“Grenache is an incredibly sustainable, hardy grape. We wanted to create a gin style that would be championed by locals and speaks of the wine produced in the region,” added Never Never brand director, Sean Baxter. “We wanted to create a gin style that would be championed by locals and speaks of the wine produced in the region.”
The Dark Series Ginache release will be limited to less than 2,500 bottles, with less than 500 being allocated for online sales. Purchasing options can be found through the company’s website.
For those looking to mix up a cocktail with the new Gin, the distillery recommends making a Ginache Sour:
- 60ml Ginache
- 30ml lemon
- 20ml sugar syrup
- Egg white
- Orange twist
Shake all ingredients in a cocktail shaker without ice to emulsify the egg whites. Add ice and shake hard. Strain into a rocks glass. Garnish with orange twist.