Yalumba Tri-Centenary Grenache
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PRODUCERS: Five generations and 167 years later Yalumba, Australia's oldest family owned winery, has grown in size and stature, embodying all that has made the Australian wine success story the envy of winemakers the world over.
WINEMAKING: The grapes were hand picked and crushed to our 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. Fermentation and cap/skin management was controlled by the Yalumba designed cap plunger. Depending on the particular year, the wine may then remain on skins post-fermentation for a period of time, which may be up to two to three 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.
TASTING NOTES: The wine shows expansive aromas, from roses, Turkish delight, black cherry, earthiness and hints of mushroom. Always complex, the palate is layered, vibrant, long and powdery. Tannin, acid and fruit are all in balance. Expressive and fresh, with several years left in the cellar.