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Red

Showing 19–21 of 21 results

  • “The Tri-Centenary” Grenache 2011, Yalumba, Barossa Valley, 13.5% vol, 75cl

    “The Tri-Centenary” Grenache 2011, Yalumba, Barossa Valley, 13.5% vol, 75cl

    AUS103

    Yalumba is Australia’s oldest family-owned winery. Established by Samuel Smith a British brewer from Dorset who emigrated to Australia in 1847, the company is today run by Robert and Sam Hill Smith. The winery is in the Barossa Valley where some of the world’s oldest vines are to be found. Yalumba now owns over 1000 acres of vineyards in the Barossa, Clare and Eden valleys, but also buy in fruit from selected growers, some of whom they have worked with for generations.

     

     

    Yalumba is unique in that it is the only winery in the southern hemisphere to have its very own cooperage. They select the oak, then carefully craft the staves into barrels. A mix of French, Hungarian and American oak is used depending on the wine and the winemakers preference.

     

    Often described as one of Australia’s unsung heroes, Grenache is naturally lighter in colour than Shiraz or Cabernet Sauvignon but provides wonderful big fruit flavours. Yalumba is extremely fortunate to have access to some of the oldest Grenache vineyards in the Barossa –indeed in the world – with fruit for this wine sourced from vines planted between 1898 and 1973.

     

    The Tri-Centenary Barossa Grenache is a true individual showcasing of 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 vineyard in the heart of the Barossa Valley. Year after year these veteran vines give up small quantities of exceptional grapes. The name Tri-Centenary reflects the fact that these vines have been growing through 3 centuries.

     

    Made by Kevin Glastonbury, the grapes were hand picked and crushed to eight tonne open top stainless steel fermenters. The wild yeasts present on the grape skins were allowed to initiate fermentation, before cultured winery yeasts were then added.The wine was then allowed to remain on skins post-fermentation for 2-3 months. This extended maturation helps to contribute an even greater complexity and individuality to the wine. The wine was then matured for 7 months in older French oak hogsheads. The result is a wine of great richness, texture and complexity.

     

    The wine shows savoury cherry red fruits and complex aromas of spices, white pepper, mushrooms, earth and truffles. A full, rich and juicy wine with a vibrant fruit, balanced with fresh acidity and a long finish.

    £39.84

  • “The Menzies” Cabernet Sauvignon 2013, Yalumba, Coonawarra, 14% vol, 75cl

    “The Menzies” Cabernet Sauvignon 2013, Yalumba, Coonawarra, 14% vol, 75cl

    AUS106

    Yalumba is Australia’s oldest family-owned winery. Established by Samuel Smith a British brewer from Dorset who emigrated to Australia in 1847, the company is today run by Robert and Sam Hill Smith. The winery is in the Barossa Valley where some of the world’s oldest vines are to be found. Yalumba now owns over 1000 acres of vineyards in the Barossa, Clare and Eden valleys, but also buy in fruit from selected growers, some of whom they have worked with for generations.

     

     

    Yalumba is unique in that it is the only winery in the southern hemisphere to have its very own cooperage. They select the oak, then carefully craft the staves into barrels. A mix of French, Hungarian and American oak is used depending on the wine and the winemakers preference.

     

     

    The Menzies” is a single vineyard wine from the heart of Coonawarra terra rossa country. Most of the vines date from 1985 and produce small bunches giving wine of great concentration and flavour.

     

     

     The grapes were crushed to small static fermenters where the liberation of colour and tannin is controlled either by plunging the skins, pumping the wine over the cap or draining all the wine from the skins then flooding it back. Selected parcels are given extended skin contact before pressing. Ageing is for 18 months in 34% new French hogsheads & barriques, with the balance in 1 year and older American, French & Hungarian hogsheads & barriques.

     

     

    Deep plum/red in colour with a bouquet that leads with violet and lilac elements and follows on to spicy/pepper notes. The palate is rich and powerful; red fruits and dark chocolate on a robust tannin framework. The finish is long and complex.

    £39.84

  • New

    “Melba Vineyard” Cabernet Sauvignon 2012, De Bortoli, Yarra Valley, 13% vol, 75cl

    “Melba Vineyard” Cabernet Sauvignon 2012, De Bortoli, Yarra Valley, 13% vol, 75cl

    The De Bortoli estate vineyards were first planted in 1971 with additional plantings in 1987, 1988 and 1990. For over 30 years the best parcels of Cabernet Sauvignon have been carefully managed to produce grapes with full concentrated flavour and with a firm yet fine tannin profile. The grapes are harvested by hand and sorted in the field then again at the winery to ensure the best possible expression of fruit character and structure each year.

     

     

     

    The De Bortoli “Melba Vineyard” Cabernet Sauvignon is blended from mature vineyards on the estate and only released in exceptional years. 2012 was such a year, characterised by long mild autumns and the tannins that are produced late in the season is what gives the wine fine structure and ultimate longevity.

     

     

     

    The fruit is sorted and destemmed followed by light crushing. Individual vineyard batches were fermented on skins for up to 30 days. At the desired balance of fruit and tannin extraction each batch was gently pressed. The individual parcels were racked to oak after pressing. Regular rackings over an 18 month period ensured the individual wines were at their best prior to blending. The wines were matured in selected Bordeaux coopered barriques of which 35% were new, the balance one and two years old.

     

     

     

    The finished wine was bottled in December 2013 and stored at 16°C for 3 years before labelling and release.   Only 3,000 bottles were produced.

     

     

     

     

    Bright medium red. Ripe blackberry, smoke, cedarwood and cocoa. Red currants and fresh cassis, touches of cloves and juniper, fine powdery tannin, soft gentle finish.”

     

     

    Steve Webber, winemaker, December 2016.

     

    £70.80