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SKU 938270
$29.25/bottle
Out of stock
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Very floral and quite striking aromas here, with fruit in the blueberry, pepper and spice zone, as well as a leafy edge. There’s berry pastry and pomegranate on offer, together with orange zest and redcurrant. The palate has a very composed core of raspberries, redcurrants, blood orange, papaya and peach. So emulsified and seamless. Good concentration and length here. This vintage spent 249 days on skins and was bottled without any maturation in oak at all. Scintillatingly pure and fresh. Drink over the next decade. Screw cap.
The purple skinned grapes of the Grenache varietal have quickly become one of the most widely planted red wine grapes in the world, flourishing in several countries which have the correct conditions in which they can grow to ripeness. They thrive anywhere with a dry, hot climate, such as that found in central Spain and other such arid areas, and produce delightfully light bodied wines full of spicy flavors and notes of dark berries. Their robustness and relative vigor has led them being a favorite grape varietal for wineries all over the world, and whilst it isn't uncommon to see bottles made from this varietal alone, they are also regularly used as a blending grape due to their high sugar content and ability to produce wines containing a relatively high level of alcohol.
Country
Australia
Whilst most of Australia consists of arid deserts and dense bushland, the oceanic coasts to the south of the country have a terrain and climate ideal for vine cultivation and wine production. It took several decades of failed attempts at the end of the 18th century in order to produce vines of a decent enough quality for making wine, but since those first false starts, the Australian wine industry has continued to grow and grow. Today, wine production makes up for a considerable part of the Australian economy, with exports in recent years reaching unprecedented levels and even overtaking France for the first time ever. Whilst the greatest successes in regards to quality have been the result of the Syrah grape varietal (known locally as Shiraz), Australia utilizes several Old World grapes, and has had fantastic results from Cabernet Sauvignon, Merlot, Riesling, Chardonnay and more. As the Australian passion for locally produced wine continues to develop, wineries have begun experimenting with a wider range of grape varietals, meaning that nowadays it isn't uncommon to find high quality Australian wines made from Petit Verdot, Sangiovese, Tempranillo and Viognier, amongst many others.
Region
Barossa
The Barossa Valley in Australia is one of the New World's most interesting wine regions, having been established in the late 19th century by German settlers. The region benefits enormously from the relatively temperate climate, which ranges from being hot on the lower parts of the valley, to quite cool as the altitude increases on the valley slopes. Barossa Valley produces mostly Shiraz wines, and has become one of the key Australian regions for this distinctive grape varietal which has gone on to be a major grape for the Australian wine industry. Despite suffering from a poor reputation in the mid 20th century, by the 1980s, plenty of unique and forward-thinking wineries set up in Barossa to take advantage of its excellent climate, and set about producing the excellent red and white wines which the region is famed for today.
Appellation
Barossa Valley
JS97pts
James Suckling
Very floral and quite striking aromas here, with fruit in the blueberry, pepper and spice zone, as well as a leafy edge. There’s berry pastry and pomegranate on offer, together with orange zest and redcurrant. The palate has a very composed core of raspberries, redcurrants, blood orange, papaya and peach. So emulsified and seamless. Good concentration and length here. This vintage spent 249 days on skins and was bottled without any maturation in oak at all. Scintillatingly pure and fresh. Drink over the next decade. Screw cap.
WA94pts
Wine Advocate
The 2019 The Tri-Centenary Grenache spent 249 days on the skins, and it was the first year that there was no oak in this cuvée. "It looked so beautiful when we pressed it off skins," says winemaker Louisa Rose, "that we just left it at that." Aromatically, the wine is graphite-laden and fine, with dried herbs, exotic spices, black fruit and pressed flowers. On the palate, the fruit is super fine, lacy almost, and lingers through the finish. The absence of oak means that the profile of tannin changes—they are finer but not as soft. It works with the delicacy of the fruit. 14% alcohol, sealed under screw cap.
Winery Notes
Beguilingly aromatic with red pomegranates, sour cherries and stalk notes, preceding seductively perfumed, potpourri florals and oriental spice. The palate is driven with acidity, flavor and minerality. Mouth-filling and layered, the palate mixes soft, powdery tannins with the juiciness of Grenache.
