2019 Yalumba The Tri Centenary Grenache 1500ml

95 POINTS

Stuart Knox - The Real Review

Medium intense ruby-red that is as bright, pretty and lively as the raspberry and floral nose. Medium in weight but not lacking in fruit intensity, there’s a beautiful line of fine tannins that accentuates the silken glide whilst hiding underneath there's just a subtle hint of Chinese five-spice that builds intrigue. The whole package is seamless as it fans out and gently fades to a delicate spiced fruit finish. The idea of grenache being “Barossa Burgundy” is alive and well here

94 POINTS

Erin Larkin - Robert Parker 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.

94 POINTS

Erin Larkin - Robert Parker Wine Advocate

Despite its light color, this 2019 The Tri-Centenary Grenache is overwhelmingly savory and developed and distinctly without a trace of freshness in the fruit. The old Ancestor vines (equal to or greater than 125 years of age, according to the Barossa Old Vine charter) that produced this fruit are responsible for a certain concentration and finesse of tannin; however, here, the flavors expressed are desiccated. As an indication of time on skins, the 2018 spent 100 days on skins; 2019 was picked in March and pressed in November, so 249 days on skins; and 2021 was just one day more, with 250 days on skins. It is my opinion that this is too long for Grenache to retain its freshness of fruit, and while we know Grenache will age with a muscular tannin profile, this is too long for my taste.

94 POINTS

David Sly - Decanter

Handpicked from bush vines planted in 1889 on deep sandy loam over red-brown clay in the heart of the Barossa Valley, this mid-weight Grenache is defined by its supple muscle. Red cherry, wild raspberry, star anise, milk chocolate and sharp cranberry meld with complex herbal notes. Keeping the wine on skins for 100 days after ferment brings a silky texture to the gently rolling flavours, kept bright by vibrant acidity and firm, fine-grained tannins.

93 POINTS

Christina Pickard - Wine Enthusiast

In spite of the age of this tiny two-acre plot of vines (planted in 1889), the wine itself is a youthful juice bomb, with a snap, crackle and pop of aromas reminiscent of blueberry basil lemonade or the boozy, cranberry tang of a cosmopolitan. The palate is more tempered flavor-wise, but the light-fresh feel, with a chocolaty chew of tannins, gives an al dente bite that makes for a thirst-quenching style while also being detailed enough to cellar another seven to eight years.

92 POINTS

Huon Hooke - The Real Review

Medium red-purple colour, the bouquet fragrant and fruit-driven, pretty and perfumed with cherry and violet. Fruit drives it. Grapy and bright. Fine, soft tannins back up. Lovely fruit that just needs time to build some complexity. But it does drink well young.

92 POINTS

Aaron Brasher - The Real Review

Perfumed aromas of dried herbs, geranium, red fruits and spice, really pretty and lifted. Mid weight on the palate: red cherry, raspberry, cola, textured, long and layered. Tannins and acidity play their role admirably.