2023 Yalumba The Tri-Centenary Grenache, Barossa Valley

The genius of winemaker Kevin Glastonbury’s bold experimentation with ancient bush-vine Grenache (planted in 1889) is paying maximum dividends in this superior vintage expression. The bravery to pursue 333-day maceration on skins after fermentation in open-top stainless steel tanks enables the most pure fruit expression, while maintaining an especially lean palate line. A pale crimson hue belies its lively aromas and flavours, so fragile they lean towards the ethereal. The extended skin contact draws out sublime nuances of wild raspberry, pulled taut by super-fine tannins. An extraordinary, distinctively original wine. Capturing this under screwcap will ensure its vitality and nervy energy is preserved for a decade in the cellar.

98 points decanter.com Apr 2025

Grenache sourced from Yalumba's resources of gnarled old bush vines. The colour is light and ruby-esque, hinting towards the wine's shape and form. There's a buoyancy to the aromatic profile. Redcurrant, raspberry and light red cherry fruits with hints of spice, twiggy bits, ginger cake, crushed stone, pressed wildflowers, charcuterie and earth. Ditto on the palate, which is spacious and flighty, different complexing characters flitting in and out of view; acidity bright and febrile with a composed, energetic, spicy, red-fruited mist marking its passage.

95 points Dave Brookes winecompanion.com.au May 2025

So pure and refined, with real transparency to the fruit. Aromas of wild raspberries, citrus rind, porcini mushrooms, dried herbs and dried strawberries. The palate is tightly wound, with fine-tuned tannins and bright acidity that lead to a juicy and rounded mouthfeel. Complex and savory, with a bright and perfumed red fruited profile. Left on the skins for 330 days. Drink or hold. Screw cap.

96 points jamessuckling.com Mar 2025

Yalumba The Tri-Centenary Grenache is a beautifully expressive old-vine Grenache from the Barossa Valley, crafted from a single vineyard planted in 1889 — one of the oldest still-producing Grenache sites in the world. This remarkable block has seen three centuries and continues to deliver fruit of incredible depth and character, making the wine a true tribute to the resilience of vine and region.

The vineyard sits on sandy loam over red clay in the Vine Vale subregion, which allows for excellent drainage and slow, even ripening. The winemaking is kept deliberately low-intervention: hand-picked fruit, wild fermentation with a significant proportion of whole bunches, and gentle extraction in small open fermenters. The wine is aged in older French oak hogsheads and puncheons to preserve freshness and purity.

The nose is lifted and perfumed, with aromas of wild strawberry, raspberry, blood orange, crushed rose petals, and dry earth. On the palate, it’s medium bodied and supple, showing red cherry, pomegranate, subtle spice, fine tannins and a savoury, mineral-laced finish. This is Grenache in its most graceful and evocative form — not about power, but detail, texture and place.

Food pairing: pairs beautifully with roast duck, Moroccan-spiced lamb, grilled eggplant with tahini, or a tomato and olive tart. Also excellent with charcuterie or aged Manchego.

Cellar potential: drinking beautifully now but will reward careful cellaring over 10 to 15 years, evolving more spice, dried herb and savoury complexity.