Yalumba

Rare & Fine The Tri-Centenary

Yalumba The Tri-Centenary Grenache bottle image

A true individual showcasing the essence of Grenache. Sourced from vines that were planted in 1889, from our Nursery Vineyard.

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Wine Production

The grapes were hand picked and crushed to our 8 tonne open top stainless steel fermenters. The natural or 'wild' yeasts present on the grape skins were allowed to initiate the sugar fermentation. Cultured winery yeasts were then added to complete the fermentation.

Tasting Notes

There's great purity in this wine. Shy at first but as it sits in the glass over time the aromas deepen, the stem driven earthiness and cedar scents melding with the wines bright fruit tones (think pomegranate, wild strawberries, violets, red petals). This is a complex nose with a lovely aromatic spectrum. Restrained in its flavour but so fine in texture with great concentration without being heavy. Irresistible, energetic yet relaxed and almost glowing with the brightness of its acidity.

Food Pairing

Pair with Peking Duck

A true individual showcasing the essence of Grenache. Sourced from vines that were planted in 1889, from our Nursery Vineyard.

All Products →

Wine Production

Tasting Notes

Food Pairing

Pair with Peking Duck

Brand Materials

Tech Sheet Bottle Shot Acclaim

Bronze

TEXSOM International Wine Awards

POINTS

A poised and beautifully structured museum grenache release from 126-year-old vines. A bright, translucent ruby with fruit tones of red plum, dried cranberry and red cherry with a light shading of ginger spice and hints of citrus blossom, charcuterie, dried citrus rind and a subtle leathery facet. It's savoury and subtle with almost a creamy edge and superfine, silky tannins as it retreats. Finishes long, graceful and composed. Sadly, winemaker Kevin Glastonbury leaves Yalumba in '25 after a long tenure making these beautiful wines, but he should be proud as punch. It's a cracker.

James Halliday

POINTS

“There’s a very direct feel to this grenache, from a parcel planted in the 1880’s. The fresh, red-floral perfume and the raspberry and redcurrant aromas are so beautifully fresh. The palate has directness, intensity, focus and elegance with a very vibrant, gently tart red-fruit core.” (#52)

James Suckling

POINTS

James Suckling

POINTS

“Although Yalumba boasts several far pricier wines than Tri-Centenary, this flagship for modern South Aussie Grenache is one of its finest, and it rewards those not keen on lengthy cellaring time. In the glass it appears translucent, a pale ruby hue. Despite some bottle age, it’s still fresh. Breathe in aromas of freshly picked strawberries— stems and all—cranberry, orange zest, warm earth and wild mushrooms. True to the variety, there’s oodles of fruit here, which cascades onto the palate. It never feels confected, however. Bright acidity and fine, filigree tannins add texture and complexity to this joy-inducing wine.” (Editors' Choice)

POINTS

"Dark ruby. Powerful cherry and boysenberry liqueur scents are complicated by suggestions of incense, dark chocolate and candied flowers. Sappy and broad on the palate, offering ripe red and blue fruit preserve and mocha flavors and an energizing jolt of spicy white pepper. Shows impressive depth of flavor and finishes supple and very long, with harmonious tannins and lingering dark berry liqueur character."

POINTS

“From 820 bush vines, planted in 1889 on deep, sandy loam over red-brown clay, now owned by Yalumba. Open-fermented, with 41-days of post-fermentation maceration and aged in older French oak hogsheads, this garnet Grenache is riven with sandalwood and anise spice, tertiary leather and farmyard nuances. Silky red cherry and berry fruit, with a touch of high-toned glycerol, build in intensity, along with a dried rose and violet lift. Chock-full of character.”

POINTS

After a decade in the bottle, the evidence is strong that the pale hues and filigree palate shape of The Tri-Centenary Grenache is sturdy enough to last the distance. A lively perfume persists – a hint of raspberry and plum, with violets peeking through at the edge – but the fruit weight has diminished, leaving a skinny body that is still well-sculpted. This vintage is the first Tri-Centenary Grenache to feature in Yalumba’s Museum Releases; it also marked the start of Yalumba’s extended maceration experiment with old-vine Grenache (spending 41 days on skins), showing the merit of an intention to create noble, slender Grenache of finesse and beauty.

POINTS

“A taut, fragrant example of Grenache from vines planted in 1889, Yalumba's medium ruby 2015 The Tri-Centenary Grenache is truly a warm-climate Pinot Noir, from its delicate floral, spice and red berry scents to its ethereal, silky mouthfeel. Peppered strawberries mark the palate, with hints of watermelon and clove lingering on the gently tart finish.”

“Very pale – paler than most Pinot Noirs. Ethereal, delicate and scented, with rose notes and schist mineral touches – the most delicate example of this wine I have tasted. Paprika and dried wild strawberry have to be coaxed from the glass. Then pow! The sucker punch … its shy nose lulls you into a false sense of security, then it smacks you in the mouth on first taste; liquid stones, spices, cranberry and wild strawberry, and a touch of smoke. At relatively low alcohol, this is bright and fresh too. Great length that leaves a lip-smacking saltiness.” - 17 out of 20

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:

1-3 days on skins pre fermentation before wild yeast start to ferment

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:

10 months

Age of Aging Container:

8 months

Analytical Data

pH level:

3.5

Acidity:

5.8 g/L

Alcohol:

13.5 %

Residual sugar:

0.5 g/L

About the Vineyard

The Tri-Centenary (Nursery) vineyard, located in the heart of the Barossa Valley, is the source of the Tricentenary Grenache. This single vineyard Grenache has been crafted from grapes sourced from the block we call VG05. This block, of approximately 2 acres, comprises some 820 gnarly old bush vines that were planted in 1889. The Tri-Centenary (Nursery) vineyard features deep sandy loam layers underlain with red-brown clay. These soils are generally very deep and hold large volumes of water within their pores, which then easily provides water early in the season, 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, these low organic matter soils, dry grown, can consistently produce outstanding quality fruit.

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