To maximise our blending options, all batches of Old Bush Vine Grenache are crushed as separate parcels, to either 6 tonne static pumpover fermenters or 8 tonne open top stainless steel fermenters, which utilise the Yalumba designed cap plunger for cap management. The majority of batches are fully destemmed, however for some batches we do not destem at all, preferring to leave the stems on to help contribute another flavour dimension. The natural or 'wild' yeasts present on the grape skins are then allowed to initiate the sugar fermentation - this may happen within the first 12 hours or so, or it may take up to 2 - 3 days. When the fermentation has progressed about halfway, cultured winery yeasts are then added to ensure completion of this fermentation. Particular batches are then selected to remain on skins post-fermentation which could be up to 2 - 3 months. This then contributes wines with even greater complexity and individuality. After draining and pressing off skins all batches are racked to barrel for maturation.
This wine has a very expressive aroma full with layers of lush plum, blueberry coulis, currant confiture and mulled cherry notes.
The palate is medium to full weighted Grenache that shows a fleshy core of steeped red berry fruit notes that weave through to a juicy mouth-watering finish. With ample tannins, all polished and embedded in the fruit.
2013 | 2011 | 2007