Break Free, 'Wiggle Bum' Grenache Blanc, 2024, McLaren Vale (GI)

'One-Liner'
Grenache Blanc let off the leash – white peach, pear and lime with wild herbs, texture and a brilliantly mouth-watering streak of acidity.

Tasting Note
Pale gold with youthful green highlights, opening with lifted aromas of blossom, citrus and fresh herbs. The palate brings together green apple, Asian pear and white peach with lime zest, honeysuckle and a gentle touch of cumin seed spice. A short period on the skins gives the wine extra weight and texture without taking away from its freshness. Bright, bracing acidity runs right through the fruit, while subtle herbal and mineral notes give it a deliciously savoury edge. Dry, energetic and wonderfully individual on the finish, with citrus, stone fruit and herbs lingering behind.

Country: Australia
Region: South Australia
Sub-Region: McLaren Vale GI
Grape(s): 100% Grenache Blanc
ABV: 12%
Friendly: Vegan, Vegetarian, Sustainable, Natural

Awards & Critics' Scores
Young Gun of Wine, Australia's Best Grenache Blanc 2026 – Top Six selection for judge Matt Wyse

The Story
Grenache Blanc may be closely associated with France’s Rhône Valley, but Break Free has found a wonderfully expressive home for it in McLaren Vale. Wiggle Bum comes from Sue Trott’s Wilpena Vineyard, where Grenache Blanc has been grafted onto established old rootstock and the fruit is picked entirely by hand. Break Free keeps the winemaking deliberately hands-off: the grapes receive a 24-hour cold soak on their skins before gentle pressing, then ferment to dryness in stainless steel, with no malolactic fermentation, fining or filtration and only minimal sulphur. That brief skin contact gives the wine its distinctive texture, while McLaren Vale sunshine provides ripe fruit and naturally bright acidity keeps everything refreshingly lively. It is exactly what Break Free sets out to do – take an interesting grape, interfere as little as possible and let its personality do the talking.

Perfect With... (click me for the recipe)
- Meat/fish: Adriatic-style baked sea bass with lemon, parsley and capers
- Vegetarian: Courgette and goat’s cheese tart with a lemon-dressed salad
- Vegan: Roast cauliflower and mushroom curry with toasted almonds