Cellar 13 Barossa Valley Grenache 2019
Cellar 13™ Barossa Valley Grenache is a modern Grenache that proves old vines can learn new tricks. Just like the Cellar 13 shed, this Grenache proves that it’s what’s on the inside that counts.
Mid crimson with a vibrant hue
A lifted fruit nose of raspberries and ripe cherry, a hint of stalky spice and savoury complexity
A racy palate of vibrant red fruits, with lovely ripe varietal characters and with a hint of rose water. Fine dusty tannin from grape skins combine with slight stalk tannin to deliver a fine medium bodied wine with persistence. The wine has lovely appeal right now, but also has the ability to age into the medium term
Chorizo and chicken paella
Ideal Drinking Window
Now to 2025
9th to 28th March 2019
Grenache sourced from estate vineyards that age from 32 to 91 years. This wine is blended from vineyard plantings in the Rowland Flat, Krondorf and Light Pass sub-regions of the Barossa from growers that have been selling to Orlando for generations, as well as estate plantings.
Drought with above average temperatures were the prevalent conditions leading into the 2019 vintage, with frost impacting some vineyards in the spring. Very hot and dry conditions during January and February meant that for most varieties in the Barossa the yield was low and ripening conditions were challenging. Grenache however, being heat and drought tolerant handled the conditions with aplomb and maintained canopy and freshness into the end of the season.
Diligent vineyard assessments by the winemakers ensured picking at the optimum time. Our estate vineyards in Rowland Flat were harvested first on the 9th of March with the last pick being the Light Pass vineyard on the 28th of March. Protecting varietal character was the priority during the winemaking process, parcels were fermented separately in both enclosed static fermenters as well as traditional open fermenters with some elements of whole bunch being utilised. Fermentation temperatures were allowed to peak at around 28ºC early in ferment, and then maintained at a more moderate 20–22ºC range to allow a careful extraction of flavour, tannin and colour. The parcels were drained and pressed separately into older French oak barrels, the majority hogsheads with a portion of larger format puncheons utilized, the goal being that oak did not influence the character of the wines. The parcels were racked after the completion of malolactic fermentation and then returned to the same barrels, with one parcel staying in a stainless-steel tank for a more fruit driven profile. Blending occurred in December 2019 after 8 months maturation with a focus on putting together a classic Barossa Grenache that exhibits the aromatics and brightness the variety is known for, whilst delivering the structure which these old vines are known for.