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.