2011 Yalumba "Tri-Centenary" Grenache Barossa Valley South Australia (Previously $40)

SKU #1291324 93 points James Halliday

 Tangy, almost jubey raspberry and blackberry with shots of earth and spice. The appeal is both complex and straightforward at once. Spicy tannin plays stylishly through the back half of the wine. Just enough depth to give it a bit of gravity.

93 points Wine Enthusiast

 *Editor's Choice* An outstanding effort in a difficult vintage, these old vines (the oldest were planted in 1889) have turned out a super wine. Complex aromas and flavors range from smoke, thyme blossom and licorice to apricots and black cherries. this is medium to full in body, with crisp acids and supple tannins that impart a silky feel to the long finish.

92 points Wine Spectator

 Expressive, vivid, aromatic and peppery, with an elegant approach to the spicy wild blackberry flavors at the core. The tannins gain some traction on the long, effusive finish. Drink now through 2030. 200 cases imported. (MW)  (4/2016)

90 points Robert Parker's Wine Advocate

 The 2011 Tri-Centenary Grenache shows a medium garnet/brick color and is very peppery, spicy and earthy; there are notes of kirsch and dried mulberries in the background, with additional sandalwood and incense characteristics. An elegant and medium-bodied Grenache, the profile is very peppery and spicy with red berries. The texture is soft and silky, and the wine finishes with great length. (LPB)  (6/2016)

K&L Notes

Winery Notes: "A true individual showcasing the essence of Grenache. Hand picked from just 820 gnarly old Bush Vines planted in 1889, these wines have been in the ground for over 125 years. Their home is two acres of estate owned sandy soil over yellow-brown clay in the heart of the Barossa Valley. Year after year these veteran vines give up small quantities of exceptional grapes." 92 points Wine Front: "There are 800-odd vines over two acres, planted 1889. Grenache of old. To be released September 2015. Distinct scents of cedar, twiggy oak, sweet spices with dark fruit set behind. Quite a dense perfume. Some plushness and richness to taste - mouthfeel is almost sticky, gently sweet, cherry elixir-like with a good, clean, long, lightly herbal flow to a brisk, tangy, lightly tannic finish. Enough oomph and fruit for those seeking weight, but still satiny in texture and fine feeling. Good release."

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- Fat, ripe and rich with ample fruit and vibrant acidity, wines made from Grenache are easy to love. While its origins are still under dispute - some suggest Spain, where it is called Garnacha, while others say it came first from Sardinia, where it is called Cannonau - it is inarguably one of the most planted varietals in the world. A hearty grape, Grenache does well in hot, dry regions and its sturdy stalk also makes it well-suited to withstand blustery conditions like the Provençal Mistral. It ripens at relatively high sugar levels, which translates to higher potential alcohol in the wines it produces. Grenache may be most famous in the Southern Rhône areas such as Châteauneuf-du-Pape and Gigondas where it has long been an important component of delicious blends. But it's also the source of the crisp rosés from Tavel, Lirac and Provence, and age-worthy vins doux naturels like Rivsaltes and Banyuls. Grenache is also found in large swaths of northeastern Spain, in Navarre, in Rioja, where it plays a supporting role in blends with Tempranillo, and in the distinctive wines of Priorat. The grape was once the most widely planted varietal in Australia, though Shiraz and Cabernet have overtaken it. In California, Grenache plantings have dwindled from their heyday in the San Joaquin Valley, but it is starting to see a resurgence, albeit in smaller plantings, where other Rhône varietals thrive.


- While it is true that the greatest strides in Australian winemaking have come in the last 30 years or so, commercial viticulture began as early as the 1820s and has developed uninterrupted ever since. The majority of the great wine regions are in the southeastern area of the continent, including Barossa Valley, Clare Valley, McLaren Vale, and Coonawarra in South Australia; Yarra Yarra Valley and Pyrenees in Victoria; and the Upper and Lower Hunter Valleys in New South Wales. Many of the wines from Southeastern Australia are based on Shiraz or Cabernet Sauvignon and various blends including Grenache and Mourvedre. In Western Australia, along the Margaret River, great strides are being made with Pinot Noir as well as Bordeaux-styled reds. There are also many world-class releases of Chardonnay and Sauvignon Blanc from the land Down Under, where Riesling also enjoys international acclaim. While many equate Aussie wines with “value,” there are more than a few extremely rare and pricey options, which never fail to earn the highest ratings from wine publications and critics throughout the world.

South Australia

Specific Appellation:

Barossa Valley