Thistledown The Vagabond Old Vine Grenache 2014
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Robert
Parker
Product Details
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Winemaker Notes
In 2014, the fruit for the Vagabond came from the Blewitt Springs subregion of McLaren Vale. The fruit from a single vineyard in Blewitt Springs is from 70 year old, dry grown, bush vines planted in deep sands with some ironstone. A savage selection was made after 6 months ageing with the selection exhibiting pure, lifted raspberry and savoury strawberry fruit couped with subtle spices and a creamy texture. The overwhelming impression is of lightness, lift and purity with hints of dried citrus, spice and cherry. Not for nothing is Grenache known as the Pinot of the South!
Professional Ratings
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Robert Parker's Wine Advocate
Pale ruby/purple, the 2014 The Vagabond Grenache has an intense red currant, red cherry and black raspberry nose with nuances of anise and violets. Full-bodied, rich and expressive, the velvety palate is loaded with fruit and has a very long, spicy finish.
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An Englishman, an Irishman and an Australian of German descent..... at home in the Adelaide Hills, Thistledown make super premium wines from the Barossa Valley, McLaren Vale, Adelaide Hills and Langhorne Creek regions of South Australia.
Drawing on strong Celtic links, the thistle provides an apt image for a producer that, for all the rugged exterior, makes wines that possess a delicacy, subtlety and beauty that counters the notion that bigger always equals better. Thistledown works directly with growers in the premium regions of South Australia to source fruit that has the potential to communicate its origins precisely while delivering polished, balanced, delicious wines of great personality.
Established since 2010,Thistledown is developing a focus on individual terroir expressions of Grenache and Syrah - a passion borne of our love for the wines of Southern France and Spain.
Whether it's the deep, ironstone rich terra rossa of Marananga in the Barossa or the delightfully light, deep sands of Blewitt Springs in McLaren Vale, we look to reflect the terroir by picking for optimal balance rather than power and by winemaking that is, wherever possible, hands off.