Yalumba

Old Bush Vine Grenache

standard courier: 3 working days

Sold by: Radford Dale Imports

R 275

Ready to ship   available1 X 48

750 ml (Standard)


Cultivar:

100% Grenache

Country:

Australia

Rating:

There are currently no ratings available.

Specifications:

14.00% alc vol Sugar g/l: N/A
Type: Red Wine Cellaring Potential: 10 yrs
Origin: Barossa Valley Appellation: Barossa Valley

Tasting Notes:

The 2017 Old Bush Vine Grenache is saturated with aromas of red fruits, cherries and perfumed berries, with hints of stalk and cracked green peppercorns. The flavours are all open and airy with the crunch of red apple and pomegranate seed. This is richly textured, round and supple with a deft juiciness merging into long powdery tannins.

Red Cherry
Red Cherry

Green Peppercorns
Green Peppercorns

Red Apple
Red Apple

Pomegranate
Pomegranate

Often described as one of Australia’s unsung heroes, Grenache is naturally lighter in colour than Shiraz or Cabernet Sauvignon but continually provides us with wonderful big fruit flavours. Yalumba is extremely fortunate to have access to some of the oldest Grenache vineyards in the Barossa –with fruit for this wine sourced from vines planted between 1898 and 1973.

The 2016/17 growing season began with a wet winter and spring resulting in plenty of available water throughout the root zone for the vines to access. Spring and early summer temperatures were mild and below average, resulting in a long and even ripening period. Then followed warm dry days and cool nights during the late summer and autumn period. These ideal conditions for grape growing allowed us to make optimal picking decisions thus leading to grapes with a purity of fruit balanced with a concentration of flavour.

To maximise our blending options, all batches of the Old Bush Vine Grenache are crushed as separate parcels to either 6 tonne static pumpover fermenters or 8 tonne open top stainless steel fermenters. The majority of batches are fully destemmed, however for some batches we do not destem at all, preferring to leave the stems on to contribute another flavour dimension. The natural or ‘wild’ yeasts present on the grape skins are allowed to initiate the grape sugar fermentation - this may happen within the first 12 hours or so, or it may take up to 2 - 3 days. Some batches are selected to remain on skins post-fermentation which could be up to 2 - 3 months. This extended maturation helps to contribute an even greater complexity and individuality to the wine.

Matured for 6 Months in 3 to 6 year old American, French and Hungarian Hogsheads.

Food pairing

Pair with duck rillette or for a vegan option try a creamy butternut squash linguine with fried sage.

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