Yalumba Tri-Centenary Vineyard Grenache 2013  Front Label
Yalumba Tri-Centenary Vineyard Grenache 2013  Front LabelYalumba Tri-Centenary Vineyard Grenache 2013  Front Bottle Shot

Yalumba Tri-Centenary Vineyard Grenache 2013

  • W&S94
  • JS93
  • RP92
  • WE91
750ML / 14.1% ABV
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750ML / 14.1% ABV

Winemaker Notes

Dense red with purple hues. Dark fruits, licorice spices, wildflower and gamey notes are underpinned with earthy tones that are all brambly and rustic with a herbal savor that references a sense of place. The palate feels perfectly ripe and firm. Red satin textured fruit, succulent with bright acidity, a ferrous minerality and cherry juiciness saturating the stony notes that provide the wines firm base.

Pair with slow roasted pork belly, crunchy crackling with home made fennel and caraway seed gravy, or roasted beetroot soup with soured macadamia cream.

Critical Acclaim

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W&S 94
Wine & Spirits
This wine grows at a block of bush vines planted in 1889, bridging three centuries on two acres of sand over clay. Their deep roots are on display in the wine’s cool stamina. A black and saturated grenache that feels tense with airy spice, its strawberry scents darken to plum and sassafras while the spice continues to last. Still young, this feels like it will last for decades.
JS 93
James Suckling
Aromas of raspberries and red currants with depth and finesse. It has impressive power and it doesn't back away from firmness in the tannin department. Very fresh still. Drink or hold.
RP 92
Robert Parker's Wine Advocate
The current release of Yalumba's flagship Grenache is the 2013 The Tri-Centenary Grenache, from 820 vines that were planted in 1889. Aged in older hogsheads for 18 months, there's no noticeable oak on the nose, just slightly reticent notes of lavender, red berries, cola and wintergreen. It's medium to full-bodied and quite firm, and it could probably benefit from another couple of years in the bottle.
WE 91
Wine Enthusiast
The 2013 vintage of this wine, sourced from Yalumba's oldest vines, is broody and plush. A deep well of cherry and raspberry fruit, mocha, dried flowers and cedar brush aromas are smudged with warm stone minerals. Already six years old, signs of age are starting to creep in, in the form of old leather-bound library book nuances. The plush fruit on the palate is a little weighty, but it's cinched by powerful, tight-grained tannins. A rich expression of Grenache that needs protein or more time in bottle. Drink now–2029.
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Yalumba, Australia
Yalumba Winery Video

Established in 1849, Yalumba is Australia’s most historic family owned wine company. It remains fiercely independent and extremely progressive through the generational ownership by the Hill-Smith family. Yalumba’s longevity and success is a result of patience, collaboration and progressive thinking. There is foresight to embrace the natural terroir to craft wines with individual character and a sense of purpose, a spirit to reinvest in the land upon which it operates and knowledge to behave as a leader in the industry. It is committed to sharing stories of provenance gathered over more than 168 years of history of family winemaking. Barossa is arguably the single most famous wine region in Australia. Barossa includes both Barossa Valley and Eden Valley, making it one of the only areas in Australia to have neighbouring warm and cool climate growing conditions. Yalumba is privileged to have access to some of the oldest vineyards in the world in Barossa Valley, including 1889 bush vine Grenache and 1908 Shiraz. At the inner sanctum of Coonawarra, on the prized terra rossa soil, lies Yalumba’s Coonawarra estate, The Menzies Vineyard. Comprised predominantly of Cabernet Sauvignon vines, this single vineyard is committed to growing premium quality fruit reflecting distinctive varietal characters of the region. Wrattonbully’s cool climate, plentiful high quality artesian water and well drained terra rossa soils led wine companies to plant large areas of mainly red grape varieties.

At Yalumba we continually strive to reduce our impact on the environment, stay involved in our community, and make great wine with minimal intervention in the vineyard and in the winery. We are committed to sustainable practices, with the belief that the healthier and more biodiverse the vineyards are the better the wines will be. Yalumba has been developing its own sustainable viticulture program since the mid 1990s, promoting the economic production of quality grapes . For every hectare of vineyard we own, we have at least one hectare of native vegetation. Our winemaking philosophy and practice means that our wines are made with the least intervention possible but with as much knowledge, confidence and expertise as possible. We want our wines to show their provenance and natural appellation – whether it be a single site, a variety or blend, or a personal style. At Yalumba we have been making wine utilising ‘wild yeast’ for over 20 years. We believe that the success and consistency that we have with wild ferments is a direct result of healthy biodiverse vineyards. All Yalumba wines are 100% vegan since the 2012 vintage, elevating our wines to a safe and ethical choice. Becoming vegan came from the desire to make wines of conviction that taste of provenance and natural appellation; and that ultimately represent quality.

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Barossa Valley Wine

Barossa, Australia

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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.

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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.

HNYYAATVG13C_2013 Item# 514607

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