Winemaker Notes
The vine-pull in the Barossa Valley reduced heavily the amount seriously old vines. One of the varieties to survive was Grenache, and therefore this Single Vineyard wine is produced from 100 year old weather-beaten vines that produce small berries from the region of Greenock in the North-west corner of the Barossa Valley. Green-harvesting, handpicking, along with meticulous winemaking ensures a wine that explodes at the back of the palate after a subtle and restrained attack, resulting in a huge finish as well as loads of richness and extract.
Professional Ratings
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Robert Parker's Wine Advocate
The 2006 Alexander Laing Old Vine Grenache is medium ruby-colored, the nose gives up spice aromas including cinnamon, white pepper, clove, and sage as well as black cherry and black raspberry. Silky-textured, elegant, and already showing some complexity, this tasty Grenache will perform optimally from 2010 to 2018.
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Wine Spectator
Dark and spicy, with a meaty character to the black cherry and tar flavors, lingering on the firm-textured finish. Best from 2010 through 2014. 500 cases made.
Grenache thrives in any warm, Mediterranean climate where ample sunlight allows its clusters to achieve full phenolic ripeness. While Grenache's birthplace is Spain (there called Garnacha), today it is more recognized as the key player in the red blends of the Southern Rhône, namely Châteauneuf-du-Pape, Côtes du Rhône and its villages. Somm Secret—The Italian island of Sardinia produces bold, rustic, single varietal Grenache (there called Cannonau). California, Washington and Australia have achieved found success with Grenache, both flying solo and in blends.
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.