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Product Image Reds - The GSM 2015

Reds - The GSM 2015


The classic Southern Rhone Valley blend of Grenache, Syrah and Mourvèdre has always been a favourite in the Coates household. In 2015 it was decided to create our own. The fruit has been sourced from three vineyards; Grenache from Langhorne Creek with Syrah and Mourvèdre from two sites in Willunga.


The Grenache, Syrah and Mourvèdre grapes were cofermented over a period of 22 days in an open fermenter. 35 % whole bunch fruit was included in the ferment to provide some ripe stalk tannin and a hint of carbonic maceration to the texture, aroma and flavour profile. Pressing was conducted using a small ½ tonne Mori basket press that gives a great flavour and soft tannin profile. Maturation in 10% new French and 90% used French barriques provides a hint of savoury oak character whilst allowing the fruit characters to be expressed unhindered. The use of mixed cooperages (Seguin-Moreau, Nadalie, Marsannay, Remond, Darguad & Jaegle) provides complexity, integration and harmony with our intended style. A single racking and regular topping are the only time the wine is disturbed post malo with 12 months spent in wood. Bottling date is determined when the tannin and oak balance feel right, with a further 3 months spent in bottle prior to release. The traditional approach used to make The GSM precludes the use of the additives and fining agents such as tannins, enzymes, egg, fish or milk products. Bottled unfined and unfiltered in November of 2016.

Tasting Notes

Light crimson in colour, the vibrant cherry and raspberry fruits are supported by game, white pepper and fresh herb notes. The palate shows taut structure with an array of light forest fruits intertwined with perfume, undergrowth and subtle oak. Drink now to 2025, 180 cases made.


Technical Information

Alcohol – 14.5% by volume                     Residual sugar – 2.2 g/L

Total Acidity – 5.7 g/L                            Volatile Acidity – 0.74 g/L

pH – 3.55                                              Sulphur Dioxide – 89 mg/L Total; 27 mg/L Free