The 2013 vintage has arrived – but not in the usual way. Two French oak barrels are in Sydney and one of them is currently pouring by the glass and the caraffe at Barrel and Beast, Jared Ingersoll’s pop up restaurant in Pyrmont. The restaurant is all about feasting, with a limited menu based on the spit roasting of a whole beast, be it pig, lamb, goat or whatever Jared can lay his hands on.
The food is sensational and I’m stoked with the way the 2013 Grenache is looking, straight out of the barrel. The time in oak has beefed up the texture but it still has the spice and vibrancy that was evident in the Eden Valley fruit during crushing and ferment.
Barrel and Beast is open until the end of May. Check it out here. https://www.facebook.com/BarrelandBeast