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Cirillo The Vincent Grenache 2014

Grenache from Barossa Valley, Barossa, Australia
  • JS96
0% ABV
  • WS90
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0% ABV

Winemaker Notes

The Vincent offers inviting aromas of rich fruit and soft white pepper. The palate is rich with intensity, yet delicately rounded. The generous mouth feel denotes the 80 year old Foudre barrels where this wine has rested for 12 months. A superb Grenache that displays lifted fruit aromas and has a lingering finish. A wine that can be enjoyed now or well in to the future.

Critical Acclaim

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JS 96
James Suckling
A concentrated and deeply flavorsome grenache from the sandy Vine Vale soils, this has attractive spicy red and purple berry fruits with some gently stony, almost flinty edges and hints of wild roasting herbs. The palate's beautifully fresh and lithe, really nicely honed in terms of tannin, and vibrant and succulent. Red-plum and dark-cherry flavors snap fresh through the finish. Superb wine.
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Cirillo

Cirillo Estate Wines

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Cirillo Estate Wines, Barossa Valley, Barossa, Australia
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Planted in 1848 for the 1850 Ancestor Vine Grenache and 1932 for The Vincent Grenache. The first vintage (2003) was released in 2006.

Barossa Valley

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Historically and presently the most important wine-producing region of Australia, the Barossa Valley is set in South Australia, where more than half of the country’s wine is made. Because the climate is very hot and dry, vineyard managers must be careful so that grapes do not become overripe.

The intense heat is ideal for plush, bold reds, particularly Rhône blends featuring Shiraz, Grenache, and Mataro (Mourvèdre). White grapes can produce crisp, fresh wines from Riesling, Chardonnay, and Semillon if they are planted at higher altitudes.

Most of Australia’s largest wine producers are based here and Shiraz plantings date back as far as 1860. Many of them are dry farmed and bush trained, still offering less than one ton per acre of inky, purple juice.

Grenache

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Enjoying great glory across a variety of appellations, Grenache thrives in any warm, Mediterranean climate where ample sunlight allows its clusters to achieve full phenolic ripeness. The grape typically produces full-bodied reds interestingly light in both color and tannins. While it can make a charmingly complex single varietal wine, it also lends well to blending. Grenache's birthplace is Spain (there called Garnacha) where it remains important, particularly in Priorat where winemakers enjoy great liberties in blending Grenache with other varieties. Today it might be most well associated with the red blends of the Southern Rhône, namely Châteauneuf-du-Pape, Côtes du Rhône and its Villages. The Italian island of Sardinia produces bold, rustic Grenache (there called Cannonau) whereas in California, Washington and Australia, Grenache has achieved popularity both flying solo and in blends.

In the Glass

In sufficiently warm conditions, Grenache produces smooth and generous wines that are loaded with strawberry, cherry blackberry, purple plum and in the richest examples, even cocoa, black tea or licorice.

Perfect Pairings

Despite its bold flavors, Grenache has very mild-mannered tannins, which makes it eminently quaffable on its own, yet easy to match with food. Because of its friendly nature, Grenache is the ultimate barbecue red, pairing happily with lamb chops, pork loin or tri-tip. Unlike most other full-bodied reds, Grenache’s low tannin level ensures that it will not easily be fazed by a bit of spice.

Sommelier Secret

Sardinia is often revered for its association with a long and healthy life. Residents of the Italian island often live well into their 90s and beyond, crediting this to their antioxidant-rich red wines, like Cannonau, along with their healthy Mediterranean diet.

MSW30151934_2014 Item# 176844