Chateau Tanunda Grand Barossa Riesling 2010
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Robert
Parker
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Robert Parker's Wine Advocate
The 2010 Grand Barossa Riesling is intensely scented of honeysuckle, lime leaf, grapefruit and kumquat. Light-bodied, dry and crisp in the mouth, with good concentration, it has a long, citrusy finish. Drink this one now through 2017+.
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Wilfred
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Robert
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Château Tanunda, the birthplace of the Barossa, is one of Australia’s most historically significant wineries. Established in 1890, it celebrates over 130 years of fine winemaking! The Château is privately owned by the Geber family, who have put their heart, soul and passion into handcrafting some of the Barossa’s most collectable wines, with a focus on unique Old Vine Expressions of 50, 100 and 150 Year Old vines and its most famous wine Grand Barossa Shiraz.
Wines are handcrafted by combining traditional methods and modern technology. Limited release wines are hand-picked, basket-pressed and bottled unfiltered. The team at Château Tanunda believe in minimal intervention to allow the true character of the grapes to express themselves.
Barrel ageing and master blending is our skill and art form. The vineyards are the soul; the basket-press winery is the heart; the wines are Château Tanunda’s passion with everything finely tuned to produce delicious, distinctive and elegant wines.
Riesling possesses a remarkable ability to reflect the character of wherever it is grown while still maintaining its identity. A regal variety of incredible purity and precision, this versatile grape can be just as enjoyable dry or sweet, young or old, still or sparkling and can age longer than nearly any other white variety. Somm Secret—Given how difficult it is to discern the level of sweetness in a Riesling from the label, here are some clues to find the dry ones. First, look for the world “trocken.” (“Halbtrocken” or “feinherb” mean off-dry.) Also a higher abv usually indicates a drier Riesling.
Historically and presently the most important wine-producing region of Australia, the Barossa Valley is set in the Barossa zone of South Australia, where more than half of the country’s wine is made. Because the climate is very hot and dry, vineyard managers work diligently to ensure grapes reach the perfect levels of phenolic ripeness.
The intense heat is ideal for plush, bold reds, particularly Shiraz on its own or Rhône Blends. Often Shiraz and Cabernet partner up for plump and powerful reds.
While much less prevalent, light-skinned varieties such as Riesling, Viognier or Semillon produce vibrant Barossa Valley whites.
Most of Australia’s largest wine producers are based here and Shiraz plantings date back as far as the 1850s or before. Many of them are dry farmed and bush trained, still offering less than one ton per acre of inky, intense, purple juice.