GSM stands for Grenache, Syrah (Shiraz), and Mourvèdre - a classic Rhône Valley blend that thrives in Barossa's warm, Mediterranean-style climate. This combination works brilliantly because each variety contributes distinct qualities: Grenache provides bright red fruit and approachability, Shiraz adds structure and spice, while Mourvèdre contributes colour, tannin backbone and earthy complexity. The Barossa's old vine Grenache and premium Shiraz sites make it one of Australia's premier GSM regions.

After ten years in bottle, this wine has evolved from primary fruit-driven flavours into a more complex, integrated expression showing secondary and tertiary characteristics. The initial vibrant red and purple fruits have likely developed into deeper, more nuanced flavours with hints of leather, earth, and dried herbs complementing the chocolate and spice notes. The tannins have softened considerably, creating that described 'round and complete' mouthfeel, while the wine has gained the seamless integration that only time can provide.

Micro-oxygenation is a controlled winemaking technique that introduces tiny amounts of oxygen during fermentation and aging, mimicking the natural process that occurs in oak barrels but with greater precision. For this GSM, it has enhanced the wine's texture and mouthfeel without overwhelming the fruit with heavy oak flavours. This technique helps stabilise colour, soften tannins, and integrate flavours more effectively, resulting in the wine's impressive roundness and the seamless marriage of its raspberry, chocolate, and allspice components.

A museum release indicates this wine has been carefully cellared by the producer for extended aging before release, allowing it to develop optimal drinking characteristics. At ten years old, this Joshua GSM represents the wine at a perfect drinking window where primary fruit intensity meets developed complexity. Museum releases are typically reserved for a winery's premium wines that have proven aging potential, and they offer wine lovers the opportunity to experience a mature wine without having to cellar it themselves.

This wine's rich, full-bodied profile with chocolate, raspberry, and allspice notes makes it ideal for hearty, flavourful dishes. Classic pairings include slow-cooked lamb with rosemary and garlic, beef bourguignon, or char-grilled kangaroo with native pepper berry. The wine's developed complexity and smooth tannins also work beautifully with aged hard cheeses, charcuterie featuring spiced meats, or even dark chocolate desserts that echo the wine's cocoa undertones.