Paracombe Gamay 2025
- 92
- $37
- Drink by: 2026-2030
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Beaujolais in France is currently enjoying an exciting revival, no longer just seen as cheap, cheerful and forgettable. What does that have to do with this delicious red from the Adelaide Hills? Beaujolais is, of course, made from the Gamay grape and it is a joy to see local examples emerging. The team put the wine through partial carbonic maceration before maturation in 500-litre puncheons. Just 101 dozen made. The colour is a purple/blue and the nose reveals aromas of florals, spices, raspberries, strawberries and dried herbs. Is there even a touch of citrus? A bitter orange note which is really rather attractive. A fresh, juicy style, the flavours are largely up front here, but we do have some supple, satiny tannins and a flick of bright acidity. Quite delicious drinking now and over the next two four years.
Ken was born and bred in Brisbane, Queensland. He had a non-trendy, perfectly happy childhood, in a family convinced alcohol meant instant condemnation to Hades. But a break fishing on the Great Barrier Reef, and some good wine, started a serious obsession that eventually took over. It did not stop Ken being chastised later for drinking Pol champagne, disgusted he’d drink anything made by a Cambodian dictator. Now, Ken mostly writes on wine, champagne and spirits for various newspapers, magazines and books, but is perhaps best known for his work in The Courier Mail. He also has a little sideline writing on cigars, fishing, travel and food. When not writing, fly-fishing for trout in NZ or bonefish on the flats of Cuba, travelling or smoking cigars, he is no doubt following a variety of sporting teams – the occasionally glorious Queensland Reds rugby, the dysfunctional Washington Redskins, the dodgy Arsenal and especially revels in the world restored to its proper axis with the return of the Ashes to their rightful home.
