Sourced from low-yielding 30-70 year old bush vines. Sweet plums, liquorice and spice complement a velvet soft mid palate texture and long opulent finish. 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 Old Bush Vine Grenache are crushed as separate parcels, to either 6 tonne static pumpover fermenters or 8 tonne open top stainless steel fermenters, which utilise the Yalumba designed cap plunger for cap management. The majority of batches are fully destemmed, however for some batches we do not destem at all, preferring to leave the stems on to help contribute another flavour dimension. The natural or 'wild' yeasts present on the grape skins are then allowed to initiate the sugar fermentation - this may happen within the first 12 hours or so, or it may take up to 2 - 3 days. When the fermentation has progressed about halfway, cultured winery yeasts are then added to ensure completion of this fermentation. Particular batches are then selected to remain on skins post-fermentation which could be up to 2 - 3 months. This then contributes wines with even greater complexity and individuality. After draining and pressing off skins all batches are racked to barrel for maturation.
This wine has a very expressive aroma full with layers of lush plum, blueberry coulis, currant confiture and mulled cherry notes. The palate is medium to full weighted Grenache that shows a fleshy core of steeped red berry fruit notes that weave through to a juicy mouth-watering finish. With ample tannins, all polished and embedded in the fruit.
Spain and Sardinia both have plausible historic claims to being home of grenache (known as garnacha in Spain; cannonau in Sardinia), writes Jancis Robinson in Wine Grapes - A Complete Guide to 1368 vine varieties, including their origins and flavours (Allen Lane, 2012). However, writes Robinson, genetic evidence points to Spain as the birthplace. Grenache was documented in Spain in 1513 and Sardinia in 1549. It arrived in France in the late 18th century and in Australia in the first half of the 19th. Yalumba's fine example, made from old vines pruned as individual bushes, gives a delicious, earthy, savoury expression of the variety built on fruity varietal flavour. Chris Shanahan, Canberra Times
Barossa grenache with low-ish alcohol and pure deliciousness to the fore. Plush, medium weight, aniseedy. All velvet. “Blue collar pinot noir”. Hints of herb and earth but raspberried and jubey. Fine tannin is a feature. Steal of a wine. Word at Yalumba is that this is an easier sell overseas than it is in Australia; difficult to fathom. Drink: 2013 - 2017+. Rating: 92 points; Campbell Mattinson, The Wine Front