Yalumba Samuel's Collection Barossa Bush Vine Grenache

Yalumba Barossa Bush Vine Grenache bottle image

Wine Description

With 170 years of unbroken independence, Yalumba continues to make wine at its founder’s home estate under direction of the same family today. Samuel’s Collection honours Yalumba’s founder Samuel Smith, his spirit of independence and conviction to invest in the land and make great wine.

Yalumba Clocktower
Yalumba Cooperage
Yalumba Vineyard
Yalumba Barrel Room
Yalumba Museum
Robert and Jess Hill-Smith
Winemaker, Louisa Rose
accordion plus icons
Acclaim
“This is an aromatic Grenache with a perfume of ripe strawberry and cranberry fruit and a little spice and florals. The palate is mid-weight, fresh and silky with succulence amid a powerful frame of spicy, granular tannins. Elegant, varietal and easy-drinking.” — Wine Enthusiast, Dec 2023
“A lovely nose of red cherry, baked strawberry, bark, charcoal and whole nutmeg. Medium- to full-bodied with a silky-smooth texture. Fine, textured tannins. Red-fruited and nicely balanced.”
— James Suckling, Oct 2022
View more acclaim Arrow Right
accordion plus icons
Vineyard & Production Info
Vineyard name
Multiple
Soil composition
Barossa Vineyards
Elevation:
300-1,500 feet
Average Vine Age:
70 years
Certifying Organizations:
ISO14001; Entwine Australia
Sustainability Certification:
EPA Accredited Sustainability Licence
accordion plus icons
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:
American, French and Hungarian
Length of aging before bottling:
12 months
Age of Aging Container:
3-6 years
Total SO2
85
accordion plus icons
Analytical Data
pH level:
3.62
Acidity:
5.18 g/L
Alcohol:
14 %
Total SO2
85
accordion plus icons
Wine Production

All batches of Bush Vine Grenache are crushed as separate parcels to either static pumpover fermenters or open top fermenters. The majority of batches are fully destemmed, however for some the stems are left on to contribute another flavour dimension. The wild yeasts present on the grape skins are allowed to initiate fermentation. Particular batches are selected to remain on skins post-fermentation. This extended maturation helps to contribute an even greater complexity and individuality to the wine. After draining and pressing off skins, all batches are racked into older American, French and Hungarian hogsheads for six months maturation.

accordion plus icons
About the Vineyard

With good winter soil moisture, the vines grew happily through the warm spring and dry summer months. These conditions led to an even bunch set and a healthy vine canopy. Through summer and into autumn, the Grenache vines held their fruit in great condition while the weather remained dry and warm. This led to grapes with intense varietal Grenache flavour.