Mason Road GSM
R135
Per Bottle
Like the rest of this range from Brookdale, the Mason Road GSM truly pushes the boundaries of convention, as well as the quality-to-price ratio. This blend of Grenache, Syrah, Cinsault and Petit Syrah is medium bodied with a layered density of fruit. Liquorice root, fennel seed and ground spice precede blackberries and bramble leaf on the rich, inviting nose. Red and black berries unroll to a juicy pomegranate finish, dusted with a hint of cacao.
The epitome of old-world elegance meets new world bravery.
In stock
Door to door in South Africa. Estimated 5 - 10 working days.
THOUGHTS & REFLECTIONS
What customers & critics are saying
“Grenache dominated…this assemblage shows the purity and brightness that are the hallmarks of Kiara Scott (Farmer’s) winemaking style.”
Tim Atkin MW
92 Points
“The energy and vibrancy revealed on the nose follow succinctly to the palate that’s packed full of spicy, peppery blackcurrant fruit, tart bright tangy acids and a silky soft fine-grained finish…”
Greg Sherwood MW
92+ Points
“This is like a little pop-up jazz session at midnight in summer on the cobbles of a little plaza with the smell of roses in the air…It’s so full of life that you want to laugh with the sheer joy of tasting it.”
Tamlyn Currin for Jancis Robinson MW
16.5 Points
TASTING NOTES
Liquorice root, fennel seed and ground spice precede blackberries and bramble leaf on the rich, inviting nose. On the palate, tight sinewy tannins wrap around tangy sour cherries, raspberries and strawberries, evolving to darker fruit and going savoury at the edges. Medium bodied yet with a layered density of fruit. Red and black berries unroll to a juicy pomegranate finish, dusted with a hint of cacao.
WINEMAKING
Each variety was harvested separately at varying stages. Grenache and Syrah were whole-bunch fermented while Cinsault and Petit Syrah were crushed and destemmed. Each batch was fermented separately in open top fermenters with wild/natural yeast. A short post fermentation maceration occurred before the wine was then pressed and transferred to 500 litre and 300 litre barrels for malolactic fermentation. The wine spent a further 8 months in barrel before final blending and bottling.
