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Clarendon Hills Clarendon Vineyard Grenache 2004

Grenache from McLaren Vale, Australia
  • WS93
  • RP90
  • WE90
Ships Fri, Sep 29
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Currently Unavailable $34.99
Try the 2010 Vintage 29 99
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Winemaker Notes

This vineyard is situated in the hills above the township of Clarendon, planted in 1920. The wine from here is always very aromatic, lovely scents of cherry, plum with lavender and basil notes in the background. The wine is always one of the most attractive wines in the portfolio.

Critical Acclaim

WS 93
Wine Spectator

Lithe, generous and distinctly spicy. Cardamom and turmeric notes weave through the black cherry and tobacco flavors that linger beautifully against superfine tannins. The finish wraps itself into a silky feel. Drink now through 2016. 500 cases imported.

RP 90
The Wine Advocate

The 2004 Grenache Clarendon Hills exhibits a lovely dark ruby color along with a big, sweet kiss of black cherry liqueur intermixed with hints of tobacco leaves and resiny pine forest scents. Aromatic, smooth, velvety textured, and sexy, this is a full-bodied, delicious Grenache to drink over the next 7-8 years.

WE 90
Wine Enthusiast

From one of the cooler sites in Clarendon Hills’ arsenal, this Grenache shows floral, slightly lifted aromas and hints of blueberry and strawberry. Yet it still shows the soft, lush texture of all of the CH Grenaches and a long, gently lingering finish.

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Clarendon Hills

Clarendon Hills

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Clarendon Hills, , Australia
Clarendon Hills
Clarendon Hills is a small family-run winery based in Clarendon, South Australia. The company was founded by biochemist, Roman Bratasiuk, in 1990. The story of Clarendon Hills is one of passion, dedication and commitment to exception wine. It all began when this biochemist and wine lover decided to produce his own wine. Though he'd never trained as a winemaker, Roman let himself be guided by his refined palate and scientific knowledge. Following his favorite producers and preferred styles, Roman sought to make a version of the wines he loved.

Eola-Amity Hills

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Pinot Noir

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One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

WWH105829_2004 Item# 99230

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