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Yalumba Tri-Centenary Vineyard Grenache 2004

Grenache from Barossa Valley, Barossa, Australia
  • RP91
0% ABV
  • WE93
  • JH93
  • WS92
  • WS92
  • JH90
  • W&S93
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Winemaker Notes

The fruit for the Yalumba Hand Picked Tricentenary Vines Grenache is sourced from a single vineyard in the Barossa Valley, affectionately known as The Nursery Block. This vineyard has old bush vines that were planted in 1889, some of the oldest Grenache vines in Australia. They're called "tricentenary vines" since they were planted in the 19th century, made it through the 20th century and are still going strong in the 21st.

Yalumba Hand Picked Tricentenary Grenache 2004 is dark cherry red in colour. The aroma is vibrant and alive with ultra-ripe, exotic fruits and an almost raspberry and chocolate reduction, finishing with scents of violets. The palate is full bodied with beautifully silky tannins, fresh truffles, rose petals and meaty, savory hints. Perfect for drinking now or can be cellared with confidence over 3-5 years.

Critical Acclaim

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RP 91
Robert Parker's Wine Advocate
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Yalumba

Yalumba

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Yalumba, , Australia
Yalumba
Yalumba is Australia's oldest family-owned winery, founded in 1849 by Samuel Smith. From modest beginnings, the Yalumba Wine Company has grown to become one of Australia's most successful wineries, owned by 5th generation Robert Hill-Smith. Yalumba regularly receives accolades for its outstanding wines, and for its leadership in viticultural innovation and sustainable farming. Yalumba was the first winery in the world to be recognized with the Climate Award from the United States Environmental Protection Agency (2007), earned the International Green Apple Gold Award from House of Commons (U.K. 2011), and was the first winery outside the United States to win the BRIT International Award of Excellence in Sustainable Winegrowing Competition (2013). The Yalumba portfolio commences with the fresh and flavorsome varietal wines of the Y Series, then moves up to the Samuel’s Garden line to capture the essence of the classic Rhone-influenced varietals of the Barossa and Eden Valleys, explores sub-regional complexity through innovative, modern wines in the Hand Pickedline, and culminates with the coveted, collectible Yalumba Rare and Fine wines including Signature and Octavius.

Cape Peninsula

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Sauvignon Blanc

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A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon Blanc is responsible for a vast array of wine styles. A couple of commonalities always exist, however—namely, zesty acidity and intense aromatics. The variety is of French provenance, and is important in Bordeaux and the Loire Valley. It also shines in New Zealand and California, while Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon Blanc. High-quality Sauvignon Blanc is also produced in Washington State, Australia, and parts of northern Italy.

In the Glass

From its homeland in the Loire Valley, where citrus, flinty, and smoky flavors shine through in Sancerre and Pouilly-Fume, to Marlborough, New Zealand, where it is pungent, racy, and “green” (think grass, leaves, gooseberries, and bell peppers) and tastes of grapefruit and passionfruit, Sauvignon Blanc has something to offer every wine drinker. In Bordeaux, it is typically blended with Sémillon and Muscadelle to produce a softer, richer style. In California, any of the aforementioned styles can be emulated.

Perfect Pairings

The freshness of Sauvignon Blanc’s flavor—from bell pepper and cut grass to passionfruit, gooseberry, and ripe kiwi lend it to a range of light, summery dishes including salad, seafood, and mild Asian dishes. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like goat cheese and asparagus. When combined with Sémillon (and perhaps some oak), it can be paired with more complex seafood and chicken dishes.

Sommelier Secret

Along with Cabernet Franc, Sauvignon Blanc is the proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (an herbaceous aromatic compound) inherent to each member of the family.

HNYYAABTG04C_2004 Item# 89045

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