Yalumba Bush Vine Grenache 2023
G 92
The use of old Bush vines for Grenache seems almost de rigueur. Half of this wine saw 10 months in older oak puncheons. Pale crimson in colour, the nose is redolent of maraschino cherries, raspberries, plums, rose petals, cinnamon and other spices. A hint of aniseed adds to the complexity here. There is a fine line of juicy acidity. The wine is of medium length with a lingering finish and will provide attractive drinking over the next 4–6 years. Good value. Drink now–2031 Yelland & Papps Single Vineyard Stone Well Syrah 2024 G 92 From a single vineyard in the Barossa, which was planted in 2000, this has a dark magenta hue. Fresh and youthful, there are aromas of raspberries, red apples, spices, florals and red fruits. Seductively textured, this is ripe with soft and cushiony tannins. There is a fine line of acidity which runs the length, which is impressive in itself, and a touch of leather towards the finish. Drink now–2033 Yalumba Vine Vale Grenache 2024 G 92 With this version of their Grenache, the team have focused on the use of whole bunch fermentation, using 30% of the grapes in that method, and the results that provides. It is a character which can send a wine a little too far down the sappy, savoury, briary road if it is not handled well. No such concerns here. The grapes come from three of the blocks on the Tri-Centenary vineyard which were planted in 1929, 1949 and 1979 respectively. Wild fermentation, the wine spent six months maturing in older French oak puncheons. Cherry red in colour, this is an earthy and pleasantly savoury style with notes of mushrooms, root vegetables, raspberries and florals, with just the tiniest hint of a refreshing citrus touch. There is good direction and focus and a persistent finish, with appealingly sleek tannins. This will provide pleasure over the next five years. Drink now–2030 Head Rosé 2024 G 91 Yet another example of just how versatile Grenache can be and also how exciting. Alex has incorporated 5% each of Mataro, Viognier and Vermentino into this crowd- pleasing Rosé. The fruit comes from a range of Barossa vineyards, from Nuriootpa to Ebenezer and Menglers Hill. The Viognier is barrel fermented. 800 dozen. The colour is an attractive salmon orange/pink. Notes of herbs and florals flood the nose, along with cherries, citrus, strawberries and smoked meats, and just a touch of toast, as well. Clean throughout, with a freshness on the palate, the wine has medium length and can be enjoyed anytime over the next couple of years. Drink now–2027
South Australia Wine Guide 2026 | Barossa
159
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