Yalumba Barossa Valley Bush Vine Grenache 2006
"You have to love the Barossa Valley and great old family companies like Yalumba for being able to source a wine such as this from low-yielding, 70 year-old bush vines and sell it so cheaply. Frankly it's delicious: brambly, red berry characters, succulent silky smooth texture, deep raspberry juice vibrance and pleasing approachability. Think tomato-based pasta sauce and Wiech's egg noodles from the Barossa." Peter Forrestal, Quaff 2008 (Aus), October 2007
"Most grenache is, well, let's just say if John West were in the grape market he'd be upsetting a lot of grenache growers. Most grenache is fine for rosé and fortifieds, but to make a decent red wine it really should come from low cropping, mature vines - like this does. Yalumba's vines average at least 60 years, which is what gives wines like these their richness of flavour. Normally that sort of things pushes the price up but, happily not here." Ken Gargett, 'don't buy wine without me 2008' (Aus), October 2007
"Reasonably priced grenache can be broad and cloying, so a balanced example such as this is great buying. Smelling of red berries, earth and warm bakery spices, it is generous and uncomplicated, round, smooth and soft. It sums up what makes grenache so popular with no-fuss drinkers. Good value." Ralph Kyte-Powell, The Age - Epicure (Aus), 10 July 2007
"The Yalumba Barossa Bush Vine Grenache 2006 is from dry grown vines with an average age of more than 60 years. Some of the vines are claimed to be the oldest producing vines in the world. Grenache devotees will appreciate this luscious red with its juicy, sweet berry flavours and spicy, generous mouthfeel." Ross Noble, The Courier (Aus), 27 June 2007
"Grenache, is not everyone's cup of tea, but I'm a fan of its redcurrant-fruit flavours and spicy, savoury edge. The Yalumba Bush Vine Grenache is sourced from vines with an average age of 60 years, so it's incredible value at less than $20. It also drinks well, with all of grenache's juicy redcurrant-fruit flavours and no obvious oak flavours, thanks to the use of old French oak hogsheads." Fergus McGhie, The Canberra Times (Aus), 27 June 2007
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