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The Colonial Estate Grenache Old Vine Alexander Laing 2006

Grenache from Barossa Valley, Barossa, Australia
  • RP91
  • WS90
0% ABV
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Winemaker Notes

The Belvidere vineyard is next to the famous Kalimna Vineyard – the home of Grange in the Barossa Valley. The clay soils are deep and give an earthiness to the resulting wine. The vines are green harvested to produce a crop at 1.5 tonnes an acre. Picked at dawn, the grapes are hand-picked, double sorted, and fermented in oak vats before ageing in 100% new French oak barrels.

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.

Critical Acclaim

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RP 91
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.
WS 90
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.
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The Colonial Estate

The Colonial Estate

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The Colonial Estate, Barossa Valley, Barossa, Australia
The Colonial Estate is a range of limited-production Barossa Valley wines that are handpicked and vinified using mainly French methods by Jonathan Maltus of Bordeaux' Chateau Teyssier.

CWC's approach is deliberately and uniquely French. The wines are handpicked into trays and double-sorted. The reds receive cold pre-maceration, delestages, pigeage, and maceration on the skins prior to ageing in French oak; whilst the whites get whole-bunch pressing and lees batonnage and are fermented with yeasts imported from Champagne. The reds come, in principle from the prime Northern Arc of the Barossa Valley and the whites from the cool-climate of the Adelaide Hills. The wines are produced from vines that are either owned by the Company or are from selected growers.

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 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.

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.

EPC12755_2006 Item# 102862