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Best Online Wine shop 2023
Loved by 65k+ Members
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More than 1.500.000 bottles delivered
Customer Reviews: 9,8/10
Gorgeous Grenache 2023 - Thistledown


ADD TO CART At your doorstep in 1 - 3 days

New World freshness that does not go unnoticed at all!


Why do we love it?
If you've tried Great Escape Chardonnay and Gorgeous Shiraz from Thistledown Wine Co, you already know what to expect here. Elegant aromas of strawberry and a slightly spicy aftertaste on a very fruity and creamy background, with the guarantee of the freshness of New World wines. So now, if you haven't tried them, this is a very good opportunity to do so!
Thistledown Wine Co was created in 2010 by two Englishmen, who met in a bar shortly before starting to study for the Master of Wine title in 1998. After gaining the title, they worked selling wine all over the world, but something always led them to Australia. The reputation that Australian wine had at the time (strong and very alcoholic) and the difficulty they faced in getting it on the best restaurant lists, was the reason they set out to change this image and they did it most methodically. The best vineyards of the McLaren Vale, Barossa Valley, and Adelaide Hills regions and working with growers who strictly followed sustainable cultivation to produce the minimum yield per acre would later ensure the finest grape quality for their wines. Thistledown Wine Co. came true and not only do they make great wines, but they are now a member of Sustainable Wine Growing Australia and all their wines are Vegetarian and Vegan certified.
In Gorgeous Grenache, the grapes are sourced from an aged vineyard in the Berri region of South Australia's Riverland, with the channels of the Murray River crossing the crops and creating perfect conditions for them. After about 3 hours in contact with the grapes, fermentation followed at low temperatures to preserve freshness and aromas. Afterwards, the 2-month stay with the lees gave the necessary volume to create a very tasty rosé wine, which has not gone unnoticed by critics.
Funky label, intense freshness, and elegant aromas with or without company, the second bottle is a given!









Tastes Like
In the glass, it is soft salmon. Elegant aromas of raspberry, unripe strawberry, cranberry, and notes of peach and passion fruit.
In the mouth, it has a medium body, cool acidity, and a slightly creamy texture. Stone cherry, pomegranate, strawberry, grapefruit, rose and citrus in a slightly spicy context create a very enjoyable flavor ensemble.
Technical stuff
Color Rose
Type Dry
Year 2023
Alcohol 13.5%
Origin Riverland, Australia
Variety Grenache Rouge
Aromas Raspberry, strawberry, cranberry, peach, passion fruit
Bottle Size 750ml
Barrique -
Serving temperature 9°C
Aging 2 years
Closure Screw cup
Organic No



Pair it with sushi, barley with shrimp, or a sea bass carpaccio with citrus juice

Orzo pasta with shrimps, finocchio and Arseniko of Naxos

600 g fresh shrimps

250 g orzo

150 g finocchio

50 ml. ouzo or white wine

50 g butter

40 g olive oil

1 teaspoon tomato paste

50 g Arseniko of Naxos

Fresh fennel

Freshly ground pepper



For broth

1200 ml. water

1 onion

1 carrot

2 cloves of garlic

1 sprig celery

1 sprig of thyme

1 bay leaf

4-5 black peppercorns



Peel the shrimps and remove the heads, which are put in a saucepan to prepare the broth.
With a knife, cut and remove from each shrimp the black intestine. Rinse and keep the shrimp aside.

Put in the pot with the shells and heads, all the above ingredients for the broth and boil for about 20 minutes. Pass the broth through a sieve and keep it hot.

For the orzo, finely chop the onion and finocchio into thin slices. In a large-sized pan, sauté in olive oil onions and finocchio until they are softened and then add the orzo.

Stir continuously and when the orzo is glistening, add tomato paste, pepper, wine and start adding the hot broth. Add it in 5-6 doses, stirring regularly with a wooden spoon.

When the orzo is nearly done and you have 1 dose of the broth left, add it along with the shrimp, season with salt and a little more pepper.

Stir for 3 minutes and remove from heat. Orzo must be juicy and thickened. Then add the butter and the Naxos cheese and finely chop finocchio's green leaves.
Dangle lightly and cover the pan. Before serving, stir and add to each plate some fresh fennel finely chopped.

- You can add 3-4 anise seeds for extra flavor and taste
- We prefer fresh shrimps but it is not necessary
- Alternatively you can use a spicy Gruyere
- Orzo can be made with other seafood such as shellfish, squid or cuttlefish
- Be careful to remove the orzo from the heat while it is quite juicy and al dente because ti tends to absorb the liquids and continue cooking
- You can add some sundried tomatoes


Eva Monochari

Food Blogger


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