Description
Yalumba
Rare & Fine
T H E T R I – C E N T E N A R Y G R E N A C H E 2 0 2 2
Handpicked from old, gnarly bush vines planted in 1889 in two acres of deep
sandy loam soil over red-brown clay in the heart of the Barossa Valley. Year
after year these ancestor vines give small quantities of exceptional grapes.
V I N T A G E C O N D I T I O N S
Good rains from June to August replenished
groundwater, allowing the vines to happily start their
growing season. Spring was warm to mild with some
rain that kept moisture levels up. Summer and autumn
were mild and dry, this allowed the grapes to slowly
ripen which was ideal for flavour development.
T E R R O I R / P R O V E N A N C E / R E G I O N
This single vineyard Grenache has been crafted
from grapes sourced from a two acre block in the
Yalumba Tri-Centenary vineyard. Located in the
heart of the Barossa Valley, this block comprises
820 gnarly old bush vines that were planted in
1889. The vineyard features deep, sandy loam layers
underlain with red-brown clay. As temperatures
increase and evaporation levels rise, moisture levels
in the sand decrease rapidly, but the vine is able to
draw moisture from the underlying clay. With careful
management, dry grown vines on these soils can
consistently produce outstanding quality fruit.
T A S T I N G N O T E S
Perfumed aromas of violets, wild cherry, raspberry
and pomegranate are interwoven with notes of white
pepper and blood orange. The hallmark of this wine
is 372 day post-ferment maceration which imparts
incredibly silky texture and refinement to the palate,
creating a textural wine with depth, structure, vibrant
acidity and defined tannins. Stunning now, it will
gradually evolve over the medium term.
F O O D P A I R I N G
Slow roasted lamb shoulder with brown sugar glazed
carrots and potatoes au Gratin or pulled jackfruit
burgers with Asian slaw.
WINEMAKER Kevin Glastonbury
HARVESTED 18 March 2022
REGION Barossa Valley
VINEYARD SOIL
TYPE
Sandy loam underlain by
red-brown clay
VINEYARD ASPECT Flat site
FERMENTATION
VESSEL
Open top stainless steel fermenters
FERMENTATION TYPE Wild ferment
TIME ON SKINS 372 days
VINE AGE 133 years
ALCOHOL 14.0%
CELLARING Enjoy now or cellar to 2032.
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