The aroma is floral with rose petals and raspberries with a hint of nutmeg. The palate has a mouth-wateringly juicy weight that is long and finishes with subtle gravelly tannins. Winemaking has chosen to showcase the stylish fruit flavours of Tempranillo and for the oak to have a very subtle influence. The resulting wine is fresh, lively and lots of fun, perfect for the Australian lifestyle and cuisine.
 
The Running with Bulls Barossa Tempranillo is sourced from multiple growers in the western ranges of the Barossa, through to the valley floor and into the Penrice region. This provides a great range of aroma and flavour profiles, creating an interesting and varietal Barossa Tempranillo.
 
A deep ruby crimson in colour, the Running with Bulls Tempranillo 2010 has an aroma reminiscent of black forest cake, black cherries and chocolate with hints of cinnamon spice and lavender. The wine opens on the palate with juiciness, flesh and flavours of dark cherries, leading onto a savoury mid palate and fine tannins, which are the hallmark of the variety. Perfect with tapas or wood oven pizza.
 
I’m told, reliably, that all the Melbourne wine writers love this sort of thing. So there you go. By and large Australian Tempranillo is still a bit of a challenge for me. Cherry, red fruits, spice and nutty barrel action – some youthful stink subsides, given a good airing. It’s smooth and thickly tannic, mid-weight and nutty with a particularly good mid-palate and a satisfying finish. Fleshes out and looks more complete with a decant, so there’s a bit of potential here too I’d suggest. Brightness, fun and interest – and great value. Rated : 91 Points Tasted : Feb11 Alcohol : 13.5% Price : $19.95 Closure : Screwcap Drink : 2012 - 2016 Gary Walsh; The Wine Front

Typical purple colour and lovely spicy, rhubarb-like aromas with quite a feral character. Lively, juicy, mouthwatering purple fruit flavours. 4 stars; Panel of Judges, Winestate (Aus), March/April 2011

This McLaren Vale Grenache was made from 70 year old dry grown bush vines. the grapes were hand harvested and traditionally vinified in small concrete open top vessels. the wine was aged in old French oak hogheads for 18 months.

Stephen’s extensive knowledge and experience has been garnered over many years working with some Australia’s iconic wineries and alongside numerous overseas vintages at such places as Domaine des Comtes Lafon in Burgundy, Chateau Mouton Rothschild in Bordeaux and G.D. Vajra in Barolo. Other highlights in Stephen’s career include winning the title of International Red Winemaker of the Year at the International Wine Challenge in London, winning the Jimmy Watson Memorial Trophy at the Royal Melbourne Wine Show, twice winning the Max Schubert Trophy at the Adelaide Wine Show as well as being listed as one of the 50 most influential contributors to the world of wine by Decanter Magazine.

This is the fourth release of Nebbiolo and it is a blend of five different clones from Gumeracha in the Adelaide Hills. It was hand harvested, crushed and vinified for 20 days in small open top fermenters, with no additions other than yeast added for fermentation. The wine was pressed and aged in large old oak barrels for 24 months before bottling

The 2008 Nebbiolo has a pale to medium garnet color and begins to show more perfume with notes of kirsch, ripe raspberries, violets, oolong tea, anise and a whiff of Provence herbs. Full, fleshy and crisp, it has very firm tannins and a long chewy finish. Just approachable now, it should cellar to 2017+. Score: 90+. Lisa Perrotti-Brown, December 2010. Wine Advocate

Deep crimson in colour. This wine is reminiscent of spicy dark kirsch cherry and blackcurrants. A rich complex blend, displaying licorice and savoury undertones amid a fleshy mid-palate core of soft juicy fruits. Hand harvested, destemmed and crushed. To aid colour, tannin and flavour extraction the wine was fermented warm, with temperatures exceeding 32C. Macerated on skins for a total of 25 days before being pressed straight to seasoned oak hogsheads for maturation. Barrel matured for 14 months without racking on full press solids, then naturally clarified, blended and bottled.

The Kennedy is a classic blend of old vine Barossa Grenache, Shirazand Mourvedre varieties. Named as a tribute to the legendary Barossa Vigneron's who pioneered the planting of the old treasured vineyards,which the Barossa enjoys today. The Grenache fruit is the 'soul' of this blend and is from an exceptionally low yielding 50+ year-old Light Pass vineyard. Originally planted by the Kennedy Family, with ownership eventually being passed onto the charismatic Leo 'Joe' Kennedy who nurtured the vines for many years, selling his prized fruit to local winemakers.

Gold – 2011 Royal Adelaide Wine Show; Charry reduction and stink here, which moves off after being open for some time. Then cherry and red fruits with a little pepper. Medium bodied, well polished and fined, with excellent purity of fruit, lively and long with a perfume of violet and fresh raspberry to close. Concerned about that bit of stink for early drinking pleasure – though perhaps an atypical bottle. Or perhaps it will go unnoticed. Rated : 91 Points; Tasted: Feb-12; Alcohol : 14.5%; Price: $22; Closure: Screwcap; Drink: 2013 – 2019; Gary Walsh The Winefront Jan 2012

Barry and Jan Morey selected Beechworth for it's cool climate and favourable granitic soil, the undulating site providing good drainage while the northern aspect ensures full ripeness is achieved. The Morey family has a tradition of winemaking that goes back over 500 years in Germany. The name Sorrenberg comes from a small vineyard near a town called Reil on the Mosel.

The style of Gamay we produce is a combination of Burgundian and Beaujolais techniques. There is 10% Pinot Noir used in the blend. Half of the Gamay was cold macerated where the fruit is picked cold, crushed and left to soak for 4 days before fermentation starts. Of the rest, 20% of the fruit is left whole in the ferment. Fermentation with natural yeast is for 2 weeks on skins, after which the wine is pressed and matured in oak for eleven months.
 
The colour is a vibrant magenta with hues of brick and violet. The nose exhibits spiced cherry and berry fruit. This carries through onto the palate creating nice structure and middle weight. This wine has a rich dry lingering finish. Cellaring potential 5 years plus.

Named after our neighbour who was good enough to sell us his grenache grapes in the vintage of 1993 during a desperate shortage of shiraz and cabernet. We quickly realized that that which had been born from logistics had real potential as a full bodied, but soft style with immediate food compatibility. The wine is made from grenache, shiraz, tempranillo

The wine has lifted red berry aromas and flavours, complexed by grenache spiciness and given extra back palate astringency by the blending of other more tannic red varieties. It is a mouth-filling wine that may be kept for up to 10 years, but will go nicely with duck, turkey, lamb and gamey meats any time soon.

Our fifteenth release of The Fergus is named after our neighbour who was good enough to sell us his grenache grapes in the vintage of 1993, during a desperate shortage of shiraz and cabernet. We quickly realized that a wine born from logistics had real potential as a full-bodied, but soft style with immediate food compatibility.

The wine has lifted red berry aromas and flavours, complexed by grenache spiciness and given extra back palate astringency by the blending of other more tannic red varieties. It is a mouth-filling wine that may be kept for up to 10 years, but will go nicely with duck, turkey, lamb and gamey meats any time soon.

Discovering more old vine mataro and grenache in the 'gardens' of Tim Smith’s Barossa growers, provides him the perfect opportunity to craft a blend that is quite aromatic and in the 'Rhone Style' that he loves. Retaining all the plush palate weight is the hallmark of this wine, which is always purposefully mataro dominant. This allows the mataro fruit, which has a similar tannin structure as shiraz, to be ready to drink upon release as well as having some serious cellaring potential.

I am a huge fan of the wines of Bandol, and I unashamedly draw inspiration from this Southern Rhone appellation. My Barossa Mataro Grenache Shiraz is made with Mataro being the dominant grape. This allows the Mataro fruit, which has a similar tannin structure as Shiraz, to be ready to drink upon release as well as having some serious cellaring potential. Tim Smith

Has excellent depth to the colour, and likewise to the display of black and red cherry, plum and plum cake fruit on the bouquet and medium-to-full bodied palate. Here is a wine to challenge the Rhone Valley. Whole bunch, barrel aging on lees, no fining or filtration. 14.5% Alc. Cellar to 2018. Tim Smith Wines; 5 Star Winery Rating. 94 Points

The Juveniles is a bold and seductive unoaked blend that represents a youthful wine made from old vines. Fruit from dry grown, low yielding vines is fermented, bottled and released early not dissimilar to a Nuevo style wine. It is fragrant, intense and concentrated in flavour with blackberry, earth and Asian spices. Sensuous palate feel and tremendous length make this wine frighteningly drinkable now, yet with a constitution to mature in the cellar for many years. ‘The owner of Juveniles wine bar in Paris, Tim Johnston, suggested that I make a wine for him. I decided that it should be a blend of Grenache, Mataro and Shiraz from our ancient vines. I asked Tim’s daughter Carolyn, to design a separate label for this cuvee, as her paintings adorn the walls of her fathers wine bar’; David Powell

60% Grenache, 20% Shiraz & 20% Mataro from Gomersal, Seppeltsfield, Marananga, Moppa, Koonunga Hill & Ebenezer (40 – 150 year old vines). Fermented in single vineyard batches, blended in tank and allowed to go through natural malo-lactic fermentation before being bottled unfiltered and unfined towards the end of the year.

A blend of 60% Grenache, 20% Shiraz and 20% Mataro, the 2009 Cuvee Juveniles came from vines averaging 90 years old and yielding around 22 hl/ha. Deep garnet-purple, it has a profoundly fruity nose, giving fragrant notes of warm raspberries, strawberries, some funk and earth plus a little tar and black pepper. Full-bodied, it offers a medium level of silky tannins, crisp acid to balance the concentrated fruit and a long finish. Delicious now, it should remain fresh and vibrant through 2015+." (Dec 10) 91 Points; Robert Parker's The Wine Advocate: "

Sourced from the devigorated soils of western Seppeltsfield, Les Amis is a testament to what only the most fastidious farming can achieve~  purity, intensity and finesse. Possessing a dense, saturated ruby/purple hue the 2005 Les Amis flaunts the concentration, poise and panache of which only the greatest terroirs are gifted. Delicate scents of Chinese five spice, smoke, white flowers and roasted herbs precede a dense, brooding core of black cherry, coal and scorched earth. The well delineated palate offers tremendous texture and combines glorious fruit purity with subtle notes of toasted brioche, fresh cream and balsamic. Multi-dimensional and incredibly intricate, the wine finishes with crisp acids and a cloak of beautifully ripe, polished tannins. Revealing a savoury elegance in its youth, the 2005 Les Amis will continue to build in complexity for many years to come.

The 2005 Les Amis, sourced from a 100+-year-old vineyard, is 100% Grenache aged for 18 months in new oak. Remarkably fragrant, it emits full-throttle aromas of spice box, kirsch, wild raspberry, and blackberry liqueur. Plush on the palate, it reveals layers of rich, red and black berry flavors, ripe tannin, and a 60-second, pure finish. Although it can be admired now, the wine merits 6-8 years of further bottle aging to reveal all of its splendors. This sensational effort could easily masquerade as Pegau Cuvee de Capo on human growth hormone.

Torbreck, under the leadership of owner/winemaker David Powell, remains a Barossa Valley benchmark as well as one of the world’s greatest wine estates. The top cuvees are limited production and expensive but there are also some outstanding values in the portfolio. With regard to the current vintages for the Barossa red wines, David Powell states “? 2004 is more savory while 2005 has more purity and definition. 2004 is more classic, 2005 will take longer to come around.” Wine Advocate # 173; Oct 2007 Jay Miller 98 points

Dave Powell has always pronounced a strong influence from French wine styles and varietals in his approach to wine making, and The Pict fervently displays these influences. The wild, rugged and earthen aromas typically associated with the Bandol region of France provide the basis for this powerful single vineyard Mataro. Fresh soil, tree bark, cassis and leather dominate the nose with hints of spice, chocolate and drying meats evolving with time in the glass. The expansive palate is rich and dense with a rustic core of earth, tar and black olive all tightly framed by the wines mineral strewn tannins. Although beautifully balanced in its youth, The Pict has the constitution and structure to continually evolve for many years to come. The Picts, a tribe of fierce warriors, were the first people to inhabit Scotland. This wine is made from Mataro, and being one of the founding varieties planted in the Barossa, has been named in their honour. It is sourced solely from a single plot of ancient vines near the hamlet of Greenock. A truly rich, wild and untamed wine, enough to satiate a Pictish warrior.

A new offering, the 2004 The Pict, is a 220-case cuvee of 100% Mourvedre that tips the scales at 13.2% alcohol. Reminiscent of a 1998 Domaine Tempier Cuvee Speciale (a great vintage for that estate), it boasts an inky/blue/purple color, phenomenally intense blueberry and blackberry fruit characteristics, and hints of black truffles as well as fresh mushrooms. Deep and full-bodied, with superb fruit and the right amount of sweet tannin (a rarity for Mourvedre), this beauty should evolve slowly, and drink well for 15 or more years. Drink: 2006 - 2021 | Date Tasted: Oct 06; 95 Points; Robert Parker

Inky purple. Explosively perfumed nose features potent boysenberry, blueberry and lavender aromas deepened by licorice, espresso and musky underbrush. Broad, juicy dark berry flavors display impressive depth and sweetness, with gentle, harmonious tannins lending support. Remarkably balanced, pure and luscious, with outstanding persistence on the silky finish. This is one suave wine. 94 Points; Steven Tanzer

Grenache has its origins in Spain, in particular the Northern Province of Aragon. A favourite in Southern Australia due to its ability to withstand extremes of heat, aridity and wind, it produces wines of exceptional quality, providing yields are kept low (around 2 tonnes/acre or approximately 32 hectolitres/hectare). The vines are traditionally spur pruned, in the goblet style of Southern France.
 
The fruit for this wine was predominantly sourced from 98 year old Grenache vines grown on the Turkey Flat Vineyard. These old vines produce fantastically concentrated fruit which translates into a style of Grenache for which Turkey Flat has become famous. These vines are traditionally spur pruned, in the goblet style of Southern France and yields are kept low (around 2 tonnes/acre or approximately 32 hectolitres/hectare) producing wines of exceptional quality.

The 2009 vintage produced some exceptional Grenache, rich in colour and tannin structure. The result is a vibrant Grenache which displays primary fruit characters of fresh raspberry and plum. A balanced and elegant wine, with a pleasantly warming palate of sweet spice and clove. More savoury characters of fennel and black pepper give way to a lingering fine tannin finish. This wine will age gracefully with careful cellaring of up to 10 years.

From a 90 year old estate vineyard. Excellent colour is the first sign of something special; the wine has far more depth and structure than most barossa Valley grenache, but age of itself is not the only reason - the terroir of the block is also important, as is the dedication of the winery team. Rating: 94 Points; James Halliday

It was a hot vintage but the conditions don’t seem to have done this grenache any harm. I may be under-rating it. It tastes iof raspberry, licorice, five-spice and earth. The wine’s fleshy, velvety tannin keeps the warm flavour in tidy check. It has good length and good up-front appeal, but it’s likely to age well over many years. It’s a bright version of an old-fashioned South Australian burgundy. It had me lapping it up. 92+ Points Campbell Mattinson

Old-Vine, dry grown grenache from the heart of the barossa with all its varietal notes hit tunefully. There's black Cherry, earthy elements, woody spices and herbs given some air by a restrained oak profile, and there's a whiff faintly of licorice in the backdrops. There's a fair bit of fabulous grenanche going around at the moment. Wines like this deserve to have more of the spotlight. Tony Love; The Advertiser

It is a big contrast with the previous wine, showing grenache's versatility. It split the panel, but Bourne spoke up for it. "On the nose, beautiful raspberry jelly and lifted spices. Plenty of flavour and really clear characters". I found concentrated dark plum, other rich, ripe fruits and chewy tannins. Two other tasters thought it too tannic. Think of this as a typical Turkey Flat wine, with considerable power and depth, built for age and for richly flavoured foods, and you should be delighted. Rating: 91 Points; AGT WINE; Nick Bulleid MW, August 2011

Rose/Salmon Pink. Raspberry, watermelon and cherry. Vibrant red berries with soft tannins and a crisp, dry balanced finish. The 2011 vintage has delivered another fine Rosé, the long cool summer provided optimum conditions for ripening Rosé varieties. It is showing beautiful primary fruit characters as well as all the vibrant pink/salmon hues for which this wine is renowned. The Barossa Valley has the perfect climate and ideal grape varieties to produce Rosé. It is a wine style that should be enjoyed fresh and chilled. Having been amongst the first to lead the great Rosé revival, it has been interesting to watch the popularity of this wine style grow. We dedicate one vineyard to Rosé ensuring continuity of style.
 
The wine has pale fuchsia colour and the usual blend of grenache, shiraz, cabernet sauvignon and dolcetto. The bouquet is fragrant, with the same small red berry fruits that are found on the palate; the finish is fresh and clean, with a hint of citrus on the well-balanced finish. Drink with almost anything over the coming 12+ months. Consistently at the very top of Australian rosés. From Barossa Valley, SA; Drink to 2012 with tapas; Rating: 94 points, $18, Screwcap, 12.5% alc; James Halliday Top 100 for 2011; The Weekend Australian, November 19

Interesting style of Rose, this one. It’s something of a half-way house between the red-and-fruity Barossa standard and the lighter, paler, drier Provencal style. The Turkey Flat is pale and dry, but fruity. It’s made using grenache, shiraz, cabernet sauvignon and dolcetto grapes. I’m partial to a rose and I’m especially partial to this Turkey Flat rendition. It’s leathery and herbal/twiggy but bright with Turkish delight and musk-like flavour. It finishes dry but gives your mouth lots to hang onto along the way. Absolutely delicious. 93 Points; Campbell Mattinson; The Wine Front

The Turkey has landed and it’s putting on quite a spectacle! Watermelon, pomegranate and strawberry, with a touch of textural acidity and a well-gauged dose of sweetness. Most 2011s need another six months to calm down. Not this one, so catch this bird right away! Rating: 92 Points; Tyson Stelzer

Consistently one of the best roses made in Australia. Brilliant bright crimson pink colour with red berry scents flecked with a little leafy spiciness. The palate is light bodied and with a vibrant bouncy feel that makes for excellent current drinking. Serve chilled. Sensation of sweetness but the dry finish is a feature. Ray Jordan, West Australian, July 2011.

Yalumba is the home of some of the Barossa's best bargain quaffers. With its pretty rose petal perfume and flavours of berry fruit compote, red liquorice and pepper, this is a spicy little party animal that will keep everyone well entertained. Tyson Stelzer, Barossa Living

There's lots of good bush vine Grenache in South Australia, a hangover from the days when fortified wine was considered to be the canine's cojones. The trouble is that, in the hands of many winemakers, the fruit is turned into a raspberry sweetie-flavoured, overly alcoholic wine. Yalumba's version shows some of that raspberry fruit, but it isn't overly sweet - in fact it has a distinctly savoury character, with meaty, peppery notes. The acidity keeps it fresh and lively and the alcohol doesn't hit you in the back of the palate on the longish finish. Natasha Hughes

Yalumba's Bush Vine Grenache spends time in French, American and Hungarian oak - though all of its old/used. The label has had a minor make-over since I last saw it. And the truth is that it doesn't really show any oak notes/flavours at all. Perhaps a minor toastiness but nothing overt. It's earthen and raspberried and (dried) herbal, with a shot of sweet aniseed adding weight. It's an Aussie grenache through and through, and a good one. Well priced too. 91 points; Campbell Mattinson, The Wine Front

It's astonishing that here you have a $22 red made from vines aged between thirty and seventy years - it's a testament to just how undervalued grenache is in our market. Aromas are in the strawberry and wild raspberry spectrum; the palate's supple and soft-centred, strawberry fruits caress effortlessly, and tannins chime in gently to close. 91 Points; Nick Stock, Good Wine Guide 2012

The 2009 Yalumba Bush Vine Grenache freshened up with a bit of breathing to show a youthful, yet complex wine with a fine, fim tannin balance. Kim Bickey (Head Sommelier of Glass Restaurant Sydney) was a supporter supporter, noting, “fresh raspberry and wild cherry. Alpine strawberry and spices. The oak use is well restrained and integrated.” Bourne added, “Good acidity brings brightness and energy.” The wine’s ready now and will gain further complexity over a couple of years." Nick Bulleid MW - Gourmet Traveller WINE Magazine

Bush vines are the preferred way to grow grenache - as opposed to the orderly rows of trellis wires that support most vines. Grenache is grown as a bush in Provence and the Rhone Valley as well as the Barossa. Yalumba has a rangge of grenaches, this one being its cheapest. It's not a complex wine but is very accessible in its youth, thanks to a combination of soft, light tannins and sweetly juicy fruit. The shape is round and the texture seductively smooth. There's a hint of confectionery about it. You don't have to wait for it to mature. It's ready young - like pinot noir. Drink now to 2017. 90 points; Huon Hooke, Sydney Morning Herald - Good Living Wine

The Barossa Valley has a fair sprinkling of old bush vine grenache vineyards that produce intensely flavoured fruit like the parcels used in this smart offering from winemaker Kevin Glastonbury. Matured in used French, American and Hungarian oak hogsheads it’s aromatic and robust with layers of red fruit, integrated spice, savoury characters, good balance and supple tannins. Drink with barbecued pork ribs. Kerry Skinner, Illawarra Mercury

A perennial favourite, in 2009 Yalumba's most popular red wine among the cognoscenti has gone up not one but two notches in its brilliance. The crimson, Pinot-esque hue is more enticing than ever before and the ridiculously concentrated strawberry scent would baffle even the most celebrated of perfumers. What's even more gripping is the length. I don't usually expect this cheeky BVG to perform miracles on the finish, it being a jolly nice drinker and not a furrowed brow sort of fellow, but in this vintage the length is truly preposterous. How they do it I do not know and if it can remain around the tenner make then it is surely one of the world's most treasured bargains. Matthew Jukes, 100 Best Australian Wines 2011

A scrumptious tawny pink Cuvée, a big-on-flavour Rosé, and Extra Dry. The Pinot grapes underwent skin contact in open fermenters, fashioned to the traditional Tavel style. The wine then spends a short period of less than one month in older oak with a portion undergoing malolactic fermentation, to gain richness on the palate. The Pinot characters here are slightly less acidic than most other pink wines, whilst the (strong for its style) oakey characters and remarkable complexity contribute to its tongue-jarring qualities
 
Colour of this Rosé is a mature pink, wonderfully robed with varying shades of brown and orange hues. There are elegant notes of red currant, cherry and rose hip with hints of vanillin spice on the nose. Palate is delicate, with fruit complex flavours complimented by floral scents and soft, subtle tannins. Smokyness and stalky flavours, dry and refreshing, strawberry and spice, phenolics and fine texture. A mouth watering wine with a crisp, dry finish. Drink now and enjoy with a refined, freshly presented angel hair pasta tossed through with smoked trout, goats cheese and pine nuts.

This is Yering Station's Extra Dry pinot noir rose - and the best rendition of it that I've tried for some time. Simply, it is a beautiful drink. it's dry, but the fruit flavours are bright and clear. There are no signs of intrusive alcohol. It has foresty, autumnal notes, but it's essentially cherried and Turkish delight-ish. It feels refreshing, pure, and spotlessly clean - yet it has some character to it too. The price, the flavour, the aroma - they're all working for me. 92 Points; The Wine Front

Strong pink, with a touch of salmon; a highly expressive bouquet of spiced strawberries leads into a long palate that is indeed extra dry (ED), with plenty of flavour on the finish and aftertaste. A distinguished wine. Screwcap. 12% alc. Rating 94 Points; Drink 2013 $22 Date Tasted Nov 10 James Halliday Wine Companion