Yalumba Hand Picked Barossa Tempranillo/Grenache/Viognier 2007

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  • 2007

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Winemaker's Notes:

Tempranillo, a traditional and widely grown variety from Spain, is proving to be well suited to many regions in Austr...

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User Reviews for Yalumba Hand Picked Barossa Tempranillo/Grenache/Viognier

Winemaker's Notes:

Tempranillo, a traditional and widely grown variety from Spain, is proving to be well suited to many regions in Australia. As part of their ongoing programme of evaluating new varieties through the Yalumba Nursery and small scale winemaking facilities, Tempranillo has been identified as having a particular affinity with the Barossa region. To that end they “created” this Yalumba Tempranillo based wine. For the 2007 vintage they have used 88% Tempranillo with a dash of the Barossa stalwart Grenache (7%) and the Yalumba Viognier (5%) from ‘The Virgilius’ vineyard that was co-fermented with the Tempranillo. Fermentation with yeasts indigenous to the vineyards was followed by maturation in Hungarian and French oak barrels. The aim has been to showcase the stylish fruit flavours of Tempranillo and for the oak to only have a very subtle influence. This wine is deep garnet red in colour. The aroma is floral displaying rose petals and raspberries with a hint of nutmeg. The palate has gravely tannins with long black cherry flavours that are made silky by the co-fermentation with Viognier, and spicy with the addition of Grenache.

Tempranillo, a traditional and widely grown variety from Spain, is proving to be well suited to many regions in Australia. As part of their ongoing programme of evaluating new varieties through the Yalumba Nursery and small scale winemaking facilities, Tempranillo has been identified as having a particular affinity with the Barossa region. To that end they “created” this Yalumba Tempranillo based wine. For the 2007 vintage they have used 88% Tempranillo with a dash of the Barossa stalwart Grenache (7%) and the Yalumba Viognier (5%) from ‘The Virgilius’ vineyard that was co-fermented with the Tempranillo. Fermentation with yeasts indigenous to the vineyards was followed by maturation in Hungarian and French oak barrels. The aim has been to showcase the stylish fruit flavours of Tempranillo and for the oak to only have a very subtle influence. This wine is deep garnet red in colour. The aroma is floral displaying rose petals and raspberries with a hint of nutmeg. The palate has gravely tannins with long black cherry flavours that are made silky by the co-fermentation with Viognier, and spicy with the addition of Grenache.

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