Yalumba Old Bush Vine Grenache 2014
Yalumba old Bush Vine Grenache, South Australia, 2014
Bright red fruits and spice flow on to a rich, yet savoury palate delivering a wine of elegance, tight structure and tremendous length. The subtle use of French Oak enhances the true varietal characters of this classic Barossa Grenache.
Yalumba Old Bush Vine Grenache, South Australia 2014 Wines made from grenache, or if you’re south of the Pyrenees, garnacha, are perhaps the ideal reds for this time of the year. It’s a variety that loves basking in the sun – it doesn’t really work anywhere but the warmest spots – and can cope with the driest, dustiest, fly-blown conditions, absorbing the heat and transmitting it back to us in the frozen north in the form of cuddly, sweetly bramble-fruited, effortlessly juicy wines. Not surprising, then, that one of its favouite locations is South Australia, where the large family firm of Yalumba makes a consistently excellent and fairly priced example from craggy old vines planted between 1898 and 1973, a wine of maximum succulence, not at all heavy but fluent with red berries seasoned with spice.Yalumba Australia's oldest family owned winery. Sourced from low yielding Gnarly bush vines, largely aged between 30 and 70 years, this wine is Barossa Grenache at its best. David Williams The Guardian January 2015
From the Yalumba winery
“Yalumba is extremely fortunate to have a resource of very old, gnarled bush vines which produce low yields of concentrated Grenache. A range of terroir can be seen across the different vineyards, from sandy soils to sandy loam to red-brown earth over red clay.
To maximise our blending options, all batches of Yalumba Barossa Bush Vine Grenache are crushed as separate parcels. Some batches retain their stems to help contribute another flavour dimension. The wild yeasts present on the grape skins are allowed to initiate fermentation and, once that has progressed, cultured winery yeasts are added. Particular batches are then selected to remain on skins post-fermentation, further contributing to greater complexity and individuality. After draining and pressing of skins all batches are racked to barrel for maturation.
A medium depth crimson red, this wine has a generous and bright aroma that opens to a spicy clove lift then moves into hints of white pepper and savoury notes amongst an earthy background. This is further complemented by sweet plums and red cherry fruits. Wrapped around a core of juicy redcurrant fruits, the palate combines layers of fleshy sweet flavours and a fine grained tannin finish. Smoothly balanced and eminently drinkable, this is a wine of medium weight but full on flavour. A perfect match for a juicy roast, or poached pork belly, joined with roast capsicum, coriander and cashew pesto. Also suitable for vegans and vegetarians.”
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