Yalumba

Rare & Fine The Tri-Centenary

Yalumba The Tri-Centenary Grenache bottle image

A true individual showcasing the essence of Grenache.

Wine Production

The grapes were handpicked and crushed to our 8 ton open top stainless steel fermenters. The wild yeasts present on the grape skins initiated fermentation; cultured winery yeasts were then added to complete fermentation. The wine remained ‘on skins’ post fermentation for 35 days, this extended maturation helps to contribute an even greater complexity and individuality to the wine. The resulting wine is one of individuality, richness, texture and complexity.

Tasting Notes

Dense black purple in color, this wine has aromas of fig, plum, cassis, violet, rose petals, dark ganache and briar; all seamlessly melded together. The palate shows bittersweet chocolate, smouldering black tea and charcoal with notes of hot stone and lavender lurking in the background. A tarry spine keeps it all balanced, with finely beaded acidity and a graphite filled finish.

Food Pairing

For something different, enjoy with dark chocolate fondant and Turkish delight ice-cream.

A true individual showcasing the essence of Grenache.

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Wine Production

Tasting Notes

Food Pairing

For something different, enjoy with dark chocolate fondant and Turkish delight ice-cream.

Brand Materials

Tech Sheet Bottle Shot Acclaim

POINTS

"A darker-colored wine here that has a really commanding style to it with a hint of wild herbs. This really has presence and concentration — not to mention style and substance. It's a grenache that has regality and structure to it; it will age a long time. Deep, darker, berry finish. A striking wine. Drink now to 2025." (#47 on the top 100 AUS Wines of 2016)

James Suckling

POINTS

"From the oldest plot of the Tricentenary Vineyards (1889), of which just 820 vines remain, this Grenache is an inky-hued, dense version of the variety, swimming with plush, almost raisiny blackberry fruit, cola, dusting polish, mocha and spice. The full-bodied palate offers more rich, dark fruit and tight-grained, dusty tannins. This is a classy drop and should age beautifully through 2028." (Cellar Selection)

POINTS

“From the oldest plot of the Tri-Centenary vineyards (1889), of which just 820 vines remain, this Grenache is an inky-hued, dense version of the variety, swimming with plush, almost raisiny blackberry fruit, cola, dusting polish, mocha and spice. The full-bodied palate offers more rich, dark fruit and tight-grained, dusty tannins.”

“Mid-deep ruby. Blackberry, spice, chocolate, baked raspberry, mint and dust – layered, and so much deeper, darker and denser than its Old Bush Vine 2016 sibling. On the palate, sweet, rich, raspberry and strawberry, with more layers of spice, mint and liquorice. Power, dusty, moderate tannins and great length. Great Grenache. Much more vigour and depth than the difficult 2011 vintage.” (17.5 points out of 20)

Jancis Robinson

“Deep garnet. Not very open on the nose but with a lovely dry savoury dark character on the palate. Again the tannins have become refined with bottle age. Sweet and spicy and cool on the finish.” (17 out of 20 points)

Jancis Robinson

Vineyard & Production Info

Vineyard name:

Tricentenary Vineyard

Soil composition:

Sandy-Loam layers underlain with red-brown clay

Elevation:

500 feet

Year vineyard planted:

1889

Average Vine Age:

123 years

Certifying Organizations:

ISO14001; Entwine Australia

Sustainability Certification:

EPA Acredited Sustainability Licence

Winemaking & Aging

Prefermentation Technique:

older French oak Hogsheads

Varietal composition:

100% Grenache

Fermentation container:

Stainless steel tanks

Malolactic fermentation:

Yes

Fining agent:

Vegan

Type of aging container:

Hogsheads

Type of oak:

French

Length of aging before bottling:

12 months

Age of Aging Container:

10 months

Analytical Data

pH level:

3.6

Acidity:

5.7 g/L

Alcohol:

14.1 %

Residual sugar:

0.7 g/L

About the Vineyard

This single vineyard Grenache has been crafted from grapes sourced from the block we call VG05. This block comprises of 820 gnarly old bush vines that were planted in 1889. The Nursery vineyard features deep sandy loam layers underlain with red-brown clay layers. These soils are generally very deep and hold large volumes of water within their pore spaces, essential for good growth. As temperatures increase and evaporation levels rise, moisture levels in the sand decrease rapidly, but the vine is able to then draw moisture from the underlying clay. With careful management, dry grown vines on these soils can consistently produce outstanding quality fruit.

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