2018 Yalumba Grenache Old Bush Vine

Year: 2018
Appellation: Barossa Valley
Country: Australia
Wine Spectator: 90
Wine Advocate: 88
James Suckling: 93
Red Wine
Alcohol by Volume: 14.1%
Price :

"Perfumed, with heady floral and baking spice aromas singing through to raspberry coulis and strawberry flavors, set on a smooth and seamless body. A hint of vanilla bean lingers on the finish. Drink now through 2034. 15,000 cases made, 2,500 cases imported. -MW" (WS)

"The 2018 Samuel's Collection Bushvine Grenache features layers of bright cherry and raspberry fruit. There's enough of an herbal note to give this medium to full-bodied wine a slight savory edge and sufficient complexity to keep it interesting over the next several years.

Yalumba's roving ambassador, Jane Ferrari, was recently in New York to launch the winery's line of old tawnies and the latest release of its new flagship, The Caley. Both are not to be missed by lovers of Australian wine. Unfortunately, both come with price tags that will limit the likelihood of being purchased. The Samuel's Collection trio of Grenache, Shiraz and Viognier are more popularly priced, representing solid values for around $20." (WA)

"Such clarity, purity and depth here. This is surely a benchmark for the band of pedigree Barossa grenache, delivered right on the apex of quality and value. Vibrant raspberries, cherries and red plums flood the nose and palate and the chassis of fruit-tannin is sleekly cut. Fresh, juicy resolve. Drink now. Screw cap." (JS)

Winery Notes:
About the Vineyard:
With good winter soil moisture, the vines grew happily through the warm spring and dry summer months. These conditions led to an even bunch set and a healthy vine canopy. Through summer and into autumn, the Grenache vines held their fruit in great condition while the weather remained dry and warm. This led to grapes with intense varietal Grenache flavour.

Wine Production:
All batches of Bush Vine Grenache are crushed as separate parcels to either static pumpover fermenters or open top fermenters. The majority of batches are fully destemmed, however for some the stems are left on to contribute another flavour dimension. The wild yeasts present on the grape skins are allowed to initiate fermentation. Particular batches are selected to remain on skins post-fermentation. This extended maturation helps to contribute an even greater complexity and individuality to the wine. After draining and pressing off skins, all batches are racked into older American, French and Hungarian hogsheads for six months maturation.

Tasting Notes:
The fragrance is saturated with brooding plum red fruits, dark cherries and perfumed berries. This is a defined wine showing the richness and concentration of the vintage. The palate is richly textured, fleshy, round and supple, with a red juiciness that merges into velvety tannins.

Food Pairing:
Enjoy with a pork pie or miso roasted eggplant with tomatoes, dill, mint and black vinegar.