{"title":"Rare \u0026 Limited Wines","description":null,"products":[{"product_id":"medhurst-wines-reserve-pinot-noir-2021","title":"2021 Medhurst Reserve Pinot Noir | 97 Point Yarra Valley Pinot Noir","description":"\u003ch3\u003e\u003cstrong\u003e🔥 97 POINTS | JUST 49 DOZEN PRODUCED | INCREDIBLY RARE YARRA VALLEY PINOT\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eOnly 49 Dozen Made – This Is the Pinnacle of Medhurst Pinot Noir\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eThis is one of the rarest and most serious wines Medhurst has produced.\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003e97 Points – Halliday Wine Companion\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3 class=\"PDq2pG_selectionAnchorContainer\"\u003eYarra Valley, Victoria\u003cspan class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eRRP $112.50 a bottle\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis is not simply another premium Yarra Valley Pinot Noir.\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003e2021 Medhurst Reserve Pinot Noir\u003c\/strong\u003e is an extraordinarily small-production wine made from specially selected \u003cstrong\u003eReserve rows of MV6 Pinot Noir\u003c\/strong\u003e within Medhurst's estate vineyard at Gruyere.\u003c\/p\u003e\n\u003cp\u003eHow small?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eJust 49 dozen were produced.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThat's fewer than \u003cstrong\u003e600 bottles\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThe fruit was harvested from \u003cstrong\u003eB Block\u003c\/strong\u003e, fermented as 100% whole berries and matured for \u003cstrong\u003e15 months in French oak, 50% new\u003c\/strong\u003e. Medhurst describes it as a fine-boned but powerful Pinot with the structure to reward more than a decade in the cellar. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThen there's the score:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e97 Points – Halliday Wine Companion.\u003c\/strong\u003e \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis is one of the rarest and most serious wines Medhurst has produced.\u003c\/p\u003e\n\u003ch1\u003eTasting Notes\u003c\/h1\u003e\n\u003cp\u003eThis is beautifully complex Pinot Noir, with layers of:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRed cherry\u003c\/li\u003e\n\u003cli\u003ePomegranate\u003c\/li\u003e\n\u003cli\u003eRaspberry\u003c\/li\u003e\n\u003cli\u003eRose petals\u003c\/li\u003e\n\u003cli\u003eFive spice\u003c\/li\u003e\n\u003cli\u003eSubtle earthy complexity\u003c\/li\u003e\n\u003cli\u003eFine French oak\u003c\/li\u003e\n\u003cli\u003eChalky tannins\u003c\/li\u003e\n\u003cli\u003eSavoury spice\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eMedhurst describes the bouquet as delicately perfumed, with \u003cstrong\u003ecrystalline red fruits, pomegranate and rose petals\u003c\/strong\u003e, revealing itself gradually in the glass. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThere's real intensity through the palate, but nothing feels heavy.\u003c\/p\u003e\n\u003cp\u003eInstead, the wine is \u003cstrong\u003efine-boned, silky and precise\u003c\/strong\u003e, with red fruits flowing through a beautifully structured framework of fine chalky tannin.\u003c\/p\u003e\n\u003cp\u003eAnd the finish?\u003c\/p\u003e\n\u003cp\u003eLong, pure and persistent.\u003c\/p\u003e\n\u003cp\u003eThis is elegant Yarra Valley Pinot Noir with serious substance underneath.\u003c\/p\u003e\n\u003ch2\u003e97 Points – Halliday Wine Companion\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003e97 Points – Halliday Wine Companion\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThat's an elite score for Australian Pinot Noir and immediately places the \u003cstrong\u003e2021 Medhurst Reserve Pinot Noir\u003c\/strong\u003e among the standout wines produced by the estate. Medhurst's own technical information confirms the 97-point Halliday Wine Companion rating. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBut the score becomes even more compelling when you look at the wine itself.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMV6 clone.\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eReserve rows.\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e100% whole berries.\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e50% new French oak.\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e15 months maturation.\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e49 dozen produced.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis is genuinely small-production fine wine.\u003c\/p\u003e\n\u003ch2\u003eReserve Rows of MV6 Pinot Noir\u003c\/h2\u003e\n\u003cp\u003eThe fruit comes from Medhurst's \u003cstrong\u003eEstate Vineyard at Gruyere\u003c\/strong\u003e, specifically:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eB Block – Reserve Rows\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eClone – MV6\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eSoils – Mountain-derived brown\/grey loams and gravelly duplex clays\u003c\/strong\u003e \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eMV6 is one of Australia's most important Pinot Noir clones and has produced some of the country's greatest examples of the variety.\u003c\/p\u003e\n\u003cp\u003eHere, Medhurst has isolated its best Reserve material and produced an incredibly limited wine designed to show exactly what this vineyard can achieve.\u003c\/p\u003e\n\u003cp\u003eThis isn't a regional blend.\u003c\/p\u003e\n\u003cp\u003eIt's a tiny parcel from a specific part of the estate.\u003c\/p\u003e\n\u003ch2\u003eSerious Small-Batch Winemaking\u003c\/h2\u003e\n\u003cp\u003eThe attention to detail is impressive.\u003c\/p\u003e\n\u003cp\u003eThe Reserve Pinot Noir was picked on \u003cstrong\u003e24 February 2021\u003c\/strong\u003e and immediately placed in the cool room overnight.\u003c\/p\u003e\n\u003cp\u003eThe fruit was then destemmed into vats while retaining \u003cstrong\u003e100% whole berries\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eFermentation began naturally with indigenous yeasts after four days. The cap was handled gently, with twice-daily pump-overs and occasional pigeage, and the wine remained on skins for \u003cstrong\u003e15 days\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eAfter pressing, it was transferred into French oak for malolactic fermentation and matured for:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e15 months in French oak – 50% new.\u003c\/strong\u003e \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe wine was bottled on \u003cstrong\u003e10 May 2022\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eAnd again, production was microscopic:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e49 dozen.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eThe Benchmark 2021 Vintage\u003c\/h2\u003e\n\u003cp\u003eThere's another reason this wine is special.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e2021 was an exceptional vintage at Medhurst.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAfter a wet start, conditions improved through spring. A mild, dry December was followed by January rain before February turned warm—but importantly, not hot—with just 4mm of rainfall.\u003c\/p\u003e\n\u003cp\u003eThat allowed the fruit to ripen gradually and evenly.\u003c\/p\u003e\n\u003cp\u003eMedhurst describes the resulting wines as bright and energetic, with excellent natural acidity and a combination of \u003cstrong\u003efruit weight, complexity, line and length\u003c\/strong\u003e. The winery's final assessment of 2021 is particularly telling:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAn excellent, benchmark vintage.\u003c\/strong\u003e \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThat's exactly the vintage you want when buying a serious Pinot Noir for the cellar.\u003c\/p\u003e\n\u003ch2\u003eFive Years from Vintage – Now It Gets Really Interesting\u003c\/h2\u003e\n\u003cp\u003eAnd this is one of the strongest selling points for the wine today.\u003c\/p\u003e\n\u003cp\u003eYou're not buying a newly bottled premium Pinot Noir and then having to wait five years.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe waiting has already begun for you.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe wine was bottled back in May 2022 and has now had several years to settle and evolve.\u003c\/p\u003e\n\u003cp\u003eThe primary cherry, pomegranate and floral characters should still be beautifully alive, but you're now moving towards the stage where Pinot starts developing more savoury complexity.\u003c\/p\u003e\n\u003cp\u003eThink:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eForest floor. Dried flowers. Spice. Earth. Game. Mushroom.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThat intersection between youthful fruit and emerging maturity can be a magical place for great Pinot Noir.\u003c\/p\u003e\n\u003ch2\u003eMedhurst Reserve – The Best of the Estate\u003c\/h2\u003e\n\u003cp\u003eMedhurst specifically describes its Reserve wines as showcasing \u003cstrong\u003ethe best of what it produces\u003c\/strong\u003e, with a focus on the highest quality and genuine small-batch winemaking. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe Reserve tier sits above the Estate wines and is made only in very limited quantities.\u003c\/p\u003e\n\u003cp\u003eThat makes this 2021 particularly compelling.\u003c\/p\u003e\n\u003cp\u003eYou're not simply buying the premium label.\u003c\/p\u003e\n\u003cp\u003eYou're buying one of only \u003cstrong\u003e49 dozen bottles produced from Reserve MV6 rows in what Medhurst itself calls a benchmark vintage\u003c\/strong\u003e. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eFood Pairings\u003c\/h2\u003e\n\u003cp\u003eThis deserves something special:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRoast duck\u003c\/li\u003e\n\u003cli\u003ePeking duck\u003c\/li\u003e\n\u003cli\u003eDuck breast with cherries\u003c\/li\u003e\n\u003cli\u003eRoast quail\u003c\/li\u003e\n\u003cli\u003eMushroom and truffle risotto\u003c\/li\u003e\n\u003cli\u003eBeef Wellington\u003c\/li\u003e\n\u003cli\u003ePork belly\u003c\/li\u003e\n\u003cli\u003eVenison\u003c\/li\u003e\n\u003cli\u003eWild mushrooms\u003c\/li\u003e\n\u003cli\u003eComté or Gruyère\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eI'd go straight for \u003cstrong\u003educk and mushrooms\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eMedhurst recommends serving the wine at around \u003cstrong\u003e13°C\u003c\/strong\u003e, which is an excellent reminder not to serve premium Pinot Noir too warm. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eCellaring\u003c\/h2\u003e\n\u003cp\u003eThis is absolutely a Pinot Noir worth cellaring.\u003c\/p\u003e\n\u003cp\u003eMedhurst specifically says the wine will \u003cstrong\u003ereward careful cellaring for 10+ years\u003c\/strong\u003e. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eGiven the quality of the 2021 vintage, the concentration of the Reserve fruit and its tannin structure, I'd be very comfortable with:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDrink now–2035+.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIf drinking it now, give it a large Burgundy glass and allow it plenty of time to open.\u003c\/p\u003e\n\u003ch2\u003eWhy We Love It\u003c\/h2\u003e\n\u003cp\u003eThis might be \u003cstrong\u003eone of the most compelling Medhurst wines to put in the cellar\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eLook at the combination:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e97 Points – Halliday Wine Companion\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eBenchmark 2021 Vintage\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eReserve-row MV6 Pinot Noir\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e100% Whole Berry\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e15 Months French Oak – 50% New\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eOnly 49 Dozen Produced\u003c\/strong\u003e \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThat final number is extraordinary.\u003c\/p\u003e\n\u003cp\u003eAt fewer than 600 bottles produced, this is a genuinely rare Australian Pinot Noir.\u003c\/p\u003e\n\u003cp\u003eAnd at \u003cstrong\u003eRRP $112.50\u003c\/strong\u003e, you're buying a 97-point, tiny-production Reserve Pinot with several years of bottle development already behind it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIf you collect serious Yarra Valley Pinot Noir, don't overlook this because Medhurst isn't priced like some of the region's cult labels.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003e2021 Medhurst Reserve Pinot Noir\u003c\/strong\u003e has the score, the vineyard selection, the vintage, the tiny production and the cellaring potential.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis is Medhurst showing exactly how good its Pinot Noir can be.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Medhurst Wines","offers":[{"title":"Default Title","offer_id":52418376958254,"sku":null,"price":112.5,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0950\/5010\/5134\/files\/2021MedhurstReservePinotNoir.png?v=1786674990"},{"product_id":"medhurst-wines-reserve-cabernet-sauvignon-2018","title":"2018 Medhurst Reserve Cabernet Sauvignon | Rare Yarra Valley Cabernet","description":"\u003ch3\u003e\u003cstrong\u003e🔥 2018 RESERVE CABERNET | EIGHT YEARS OF AGE | MEDHURST AT ITS MOST SERIOUS\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eThis is exactly the sort of wine that makes aged releases so exciting.\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003ea seriously compelling mature Yarra Valley Cabernet.\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003e96 Points – Halliday Wine Companion\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3 class=\"PDq2pG_selectionAnchorContainer\"\u003eYarra Valley, Victoria\u003cspan class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eRRP $112.50 a bottle\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eMature Yarra Valley Cabernet from the Pinnacle of Medhurst\u003c\/h2\u003e\n\u003cp\u003eThis is exactly the sort of wine that makes aged releases so exciting.\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003e2018 Medhurst Reserve Cabernet Sauvignon\u003c\/strong\u003e isn't a young Cabernet that you're going to have to hide away for the next five or ten years.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIt already has eight years of development behind it.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAnd it comes from Medhurst's \u003cstrong\u003eReserve range\u003c\/strong\u003e—the wines the estate describes as showcasing the very best of its production, with an emphasis on the highest quality and genuine small-batch winemaking. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAdd a \u003cstrong\u003e96-point Halliday Wine Companion\u003c\/strong\u003e rating and you have a seriously compelling mature Yarra Valley Cabernet.\u003c\/p\u003e\n\u003cp\u003eAt \u003cstrong\u003eRRP $112.50\u003c\/strong\u003e, this is a wine for Cabernet drinkers who appreciate elegance, complexity and bottle age rather than sheer power.\u003c\/p\u003e\n\u003ch2\u003eTasting Notes\u003c\/h2\u003e\n\u003cp\u003eExpect classic cool-climate Cabernet characters of:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBlackcurrant and cassis\u003c\/li\u003e\n\u003cli\u003eBlackberry\u003c\/li\u003e\n\u003cli\u003eDark cherry\u003c\/li\u003e\n\u003cli\u003ePlum\u003c\/li\u003e\n\u003cli\u003eCedar\u003c\/li\u003e\n\u003cli\u003eGraphite\u003c\/li\u003e\n\u003cli\u003eBay leaf\u003c\/li\u003e\n\u003cli\u003eDried herbs\u003c\/li\u003e\n\u003cli\u003eSubtle florals\u003c\/li\u003e\n\u003cli\u003eTobacco\u003c\/li\u003e\n\u003cli\u003eEarth\u003c\/li\u003e\n\u003cli\u003eFine French oak\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis isn't massive Cabernet.\u003c\/p\u003e\n\u003cp\u003eThe beauty is in the \u003cstrong\u003ebalance between concentrated dark fruit, savoury complexity, fresh acidity and fine-grained tannin\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eCurrent descriptions of the 2018 Reserve highlight \u003cstrong\u003eblackcurrant, dark cherry, cassis, cedar, graphite and bay leaf\u003c\/strong\u003e, with firm tannins and vibrant acidity providing the structure underneath. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAnd after eight years from vintage, those youthful black fruits should now be starting to meet the secondary characters that make mature Cabernet so compelling.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCedar. Tobacco. Earth. Dried herbs.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis is where Cabernet starts getting really interesting.\u003c\/p\u003e\n\u003ch2\u003e96 Points – Halliday Wine Companion\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003e96 Points – Halliday Wine Companion\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThat's serious territory.\u003c\/p\u003e\n\u003cp\u003eCabernet Sauvignon can be somewhat overshadowed by Pinot Noir and Chardonnay in discussions about the Yarra Valley, but the region has a long history of producing extraordinarily elegant Cabernet.\u003c\/p\u003e\n\u003cp\u003eThe key is the style.\u003c\/p\u003e\n\u003cp\u003eThis isn't Barossa Cabernet.\u003c\/p\u003e\n\u003cp\u003eIt isn't Coonawarra.\u003c\/p\u003e\n\u003cp\u003eAnd it isn't Margaret River.\u003c\/p\u003e\n\u003cp\u003eGreat Yarra Valley Cabernet is typically more \u003cstrong\u003emedium-bodied, fragrant, savoury and finely structured\u003c\/strong\u003e, with blackcurrant fruit accompanied by herbs, florals, cedar and beautifully shaped tannins.\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003e2018 Medhurst Reserve Cabernet Sauvignon\u003c\/strong\u003e fits squarely into that tradition.\u003c\/p\u003e\n\u003ch2\u003eMedhurst Reserve – The Best of the Estate\u003c\/h2\u003e\n\u003cp\u003eThe word \u003cstrong\u003eReserve\u003c\/strong\u003e matters here.\u003c\/p\u003e\n\u003cp\u003eMedhurst specifically positions its Reserve wines as the top expression of the estate, describing them as showcasing \u003cstrong\u003ethe best of what Medhurst produces\u003c\/strong\u003e, with a focus on quality and small-batch winemaking. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe Reserve collection includes Chardonnay, Pinot Noir and Cabernet Sauvignon, allowing Medhurst to select and elevate the parcels it believes best express the vineyard.\u003c\/p\u003e\n\u003cp\u003eSo this isn't simply an older Medhurst Cabernet with a premium label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIt's the estate's flagship expression of Cabernet Sauvignon.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eEight Years from Vintage – This Is the Sweet Spot\u003c\/h2\u003e\n\u003cp\u003eThis is arguably the biggest reason to buy it.\u003c\/p\u003e\n\u003cp\u003eCabernet Sauvignon can be unforgivingly youthful.\u003c\/p\u003e\n\u003cp\u003eWhen young, the fruit can be primary and the tannins firm. Give a serious Cabernet time, however, and everything starts coming together.\u003c\/p\u003e\n\u003cp\u003eAt \u003cstrong\u003eeight years from vintage\u003c\/strong\u003e, the 2018 Medhurst Reserve should be entering a fascinating stage.\u003c\/p\u003e\n\u003cp\u003eThe youthful:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlackcurrant • Blackberry • Plum\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003estarts merging with:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCedar • Tobacco • Earth • Dried herbs • Forest floor\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ewhile the tannins gradually soften and integrate.\u003c\/p\u003e\n\u003cp\u003eInstead of buying a young $100+ Cabernet and waiting years for it to develop, \u003cstrong\u003emuch of that waiting has already been done for you\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ch2\u003eYarra Valley Cabernet – Don't Underestimate It\u003c\/h2\u003e\n\u003cp\u003eThe Yarra Valley is famous for Chardonnay and Pinot Noir.\u003c\/p\u003e\n\u003cp\u003eBut serious wine lovers know the region can produce \u003cstrong\u003eexceptional Cabernet Sauvignon\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThe combination of a long growing season, cool nights and carefully selected warmer vineyard sites can produce Cabernet with excellent flavour development without sacrificing acidity and perfume.\u003c\/p\u003e\n\u003cp\u003eMedhurst's estate sits on the \u003cstrong\u003ewestern side of the Warramate Ranges at Gruyere\u003c\/strong\u003e, surrounded by its estate vineyards. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe estate's Cabernet program is clearly taken seriously: Cabernet Sauvignon sits alongside Chardonnay and Pinot Noir in Medhurst's flagship Reserve tier. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eFood Pairings\u003c\/h2\u003e\n\u003cp\u003eThis deserves classic Cabernet food:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRib-eye steak\u003c\/li\u003e\n\u003cli\u003eBeef Wellington\u003c\/li\u003e\n\u003cli\u003eRoast beef\u003c\/li\u003e\n\u003cli\u003eFilet mignon\u003c\/li\u003e\n\u003cli\u003eSlow-cooked beef cheek\u003c\/li\u003e\n\u003cli\u003eRoast lamb\u003c\/li\u003e\n\u003cli\u003eVenison\u003c\/li\u003e\n\u003cli\u003eLamb shoulder\u003c\/li\u003e\n\u003cli\u003eWild mushrooms\u003c\/li\u003e\n\u003cli\u003eAged cheddar\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFor me:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA great piece of beef, simply cooked, and a bottle of mature Yarra Cabernet.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eYou don't need much more than that.\u003c\/p\u003e\n\u003ch2\u003eDrinking \u0026amp; Cellaring\u003c\/h2\u003e\n\u003cp\u003eThis should be entering a beautiful drinking window now.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDrink now–2033+.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIf the bottle has been stored well, there's no reason it can't continue developing.\u003c\/p\u003e\n\u003cp\u003eBut I wouldn't feel compelled to wait.\u003c\/p\u003e\n\u003cp\u003eAt eight years from vintage, this is exactly when I'd start opening bottles and watching how they evolve over the next five years.\u003c\/p\u003e\n\u003cp\u003eI'd stand the bottle upright beforehand and give it \u003cstrong\u003e30–60 minutes in a decanter\u003c\/strong\u003e, primarily to let the wine open rather than aggressively aerate it.\u003c\/p\u003e\n\u003ch2\u003eWhy We Love It\u003c\/h2\u003e\n\u003cp\u003eThere are several reasons this is a particularly exciting bottle.\u003c\/p\u003e\n\u003cp\u003eYou have:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e96 Points – Halliday Wine Companion\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eMedhurst's flagship Reserve tier\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e2018 vintage\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eEight years of bottle development\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eRRP $112.50\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBut it's the combination that really matters.\u003c\/p\u003e\n\u003cp\u003eMedhurst's Reserve wines represent the estate's highest-quality small-batch production. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e Now take that quality and give the Cabernet eight years to evolve.\u003c\/p\u003e\n\u003cp\u003eThat's where the value is.\u003c\/p\u003e\n\u003cp\u003eYou're getting the \u003cstrong\u003ecassis, blackberry and dark cherry of Cabernet\u003c\/strong\u003e, but you're also beginning to get the reason we cellar great Cabernet in the first place—\u003cstrong\u003ecedar, tobacco, earth, herbs, softened tannins and mature complexity\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eAnd Cabernet remains one of the great underappreciated strengths of the Yarra Valley.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIf you love classic Australian Cabernet from producers such as Mount Mary, Yarra Yering or Wantirna Estate, the 2018 Medhurst Reserve Cabernet Sauvignon deserves your attention.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAt \u003cstrong\u003eRRP $112.50\u003c\/strong\u003e, this is not simply a premium Cabernet.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIt's a mature, 96-point Reserve Yarra Valley Cabernet that's ready to drink now—and that's a very compelling proposition.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Medhurst Wines","offers":[{"title":"Default Title","offer_id":52418427027758,"sku":null,"price":112.5,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0950\/5010\/5134\/files\/098c09c3-4583-46b8-a343-ea51060fbedc.png?v=1786595457"},{"product_id":"medhurst-wines-reserve-chardonnay-2021","title":"2021 Medhurst Reserve Chardonnay | Rare Yarra Valley Chardonnay","description":"\u003ch3\u003e\u003cstrong\u003e🍷 JUST 50 DOZEN PRODUCED | INCREDIBLY RARE MEDHURST RESERVE CHARDONNAY\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eThe Pinnacle of Medhurst Chardonnay. This is where Medhurst gets seriously exciting.\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eBeautifully layered, sophisticated Chardonnay. The attraction here is the combination of concentration and precision.\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003e96 Points – Halliday Wine Companion\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3 class=\"PDq2pG_selectionAnchorContainer\"\u003eYarra Valley, Victoria\u003cspan class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eRRP $112.50 a bottle\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003e2021 Medhurst Reserve Chardonnay\u003c\/strong\u003e sits at the very top of the Medhurst Chardonnay hierarchy—a limited-release wine produced to showcase the very best the estate can achieve.\u003c\/p\u003e\n\u003cp\u003eMedhurst describes its Reserve wines as representing its \u003cstrong\u003ehighest-quality, true small-batch winemaking\u003c\/strong\u003e, with the Reserve tier sitting above the Estate range. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAnd 2021 wasn't just another vintage.\u003c\/p\u003e\n\u003cp\u003eMedhurst describes it as an \u003cstrong\u003e“excellent\/benchmark vintage”\u003c\/strong\u003e, with beautifully balanced fruit weight, complexity, line and length. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAdd \u003cstrong\u003e96 points from Halliday Wine Companion\u003c\/strong\u003e, and this becomes a very serious bottle of Yarra Valley Chardonnay.\u003c\/p\u003e\n\u003ch2\u003eTasting Notes\u003c\/h2\u003e\n\u003cp\u003eExpect a beautifully layered, sophisticated Chardonnay showing:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWhite peach and nectarine\u003c\/li\u003e\n\u003cli\u003eLemon curd\u003c\/li\u003e\n\u003cli\u003eGrapefruit and citrus zest\u003c\/li\u003e\n\u003cli\u003eGreen apple\u003c\/li\u003e\n\u003cli\u003eWhite flowers\u003c\/li\u003e\n\u003cli\u003eToasted hazelnut\u003c\/li\u003e\n\u003cli\u003eCashew\u003c\/li\u003e\n\u003cli\u003eSubtle struck-match complexity\u003c\/li\u003e\n\u003cli\u003eFine French oak\u003c\/li\u003e\n\u003cli\u003eCreamy lees texture\u003c\/li\u003e\n\u003cli\u003eMineral freshness\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe attraction here is the combination of \u003cstrong\u003econcentration and precision\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThere's beautiful stone fruit through the centre of the palate, but citrus acidity provides energy and drive. Fine oak and lees-derived texture add another layer without overwhelming the fruit.\u003c\/p\u003e\n\u003cp\u003eWith several years of bottle age now behind it, expect the youthful citrus and stone fruit to begin developing more complex \u003cstrong\u003enutty, savoury and creamy characters\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThis is Chardonnay with substance.\u003c\/p\u003e\n\u003ch2\u003e96 Points – Halliday Wine Companion\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003e96 Points – Halliday Wine Companion\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThat's exactly the sort of score you'd expect from a flagship Chardonnay.\u003c\/p\u003e\n\u003cp\u003eBut what makes this release particularly compelling is the combination of \u003cstrong\u003eReserve-level selection and the quality of the 2021 vintage\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eMedhurst's own vintage report describes 2021 as producing fruit with intense flavours and beautiful natural acidity, resulting in wines with excellent balance, complexity, line and length. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThose are precisely the ingredients required for great Chardonnay.\u003c\/p\u003e\n\u003ch2\u003eReserve Means the Best of Medhurst\u003c\/h2\u003e\n\u003cp\u003eThis isn't simply an Estate Chardonnay with a different label.\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003eReserve range represents the pinnacle of Medhurst's production\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThe winery describes these wines as:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLimited releases. True small-batch winemaking.\u003c\/strong\u003e \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eMedhurst's Reserve tasting also specifically showcases its Reserve wines alongside their Estate counterparts, with the winery describing the Reserve tier as representing the \u003cstrong\u003ehighest quality and true small-batch winemaking\u003c\/strong\u003e. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThat makes the 2021 Reserve Chardonnay particularly interesting for anyone who already knows the excellent Medhurst Estate Chardonnay.\u003c\/p\u003e\n\u003cp\u003eThis is the next level.\u003c\/p\u003e\n\u003ch2\u003eThe Benchmark 2021 Yarra Valley Vintage\u003c\/h2\u003e\n\u003cp\u003eThe story of the 2021 vintage adds another reason to buy this wine.\u003c\/p\u003e\n\u003cp\u003eMedhurst describes the growing season as a \u003cstrong\u003e“true roller coaster with a great result in the end.”\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAfter a wet beginning and later-than-average budburst, conditions improved significantly. Mild, dry and warm weather allowed excellent flowering and fruit set, followed by a mild December.\u003c\/p\u003e\n\u003cp\u003eAfter rain in January, February turned warm but not excessively hot, with only \u003cstrong\u003e4mm of rainfall\u003c\/strong\u003e, allowing the fruit to ripen evenly before picking began in the third week of February. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe resulting fruit showed \u003cstrong\u003eintense flavour and beautiful natural acidity\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eMedhurst's conclusion?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAn excellent, benchmark vintage.\u003c\/strong\u003e \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eFor a Chardonnay designed to age, that's exactly what you want.\u003c\/p\u003e\n\u003ch2\u003eAn Aged Release – Ready to Drink Now\u003c\/h2\u003e\n\u003cp\u003eHere's another big selling point.\u003c\/p\u003e\n\u003cp\u003eThis isn't the latest vintage being released immediately after bottling.\u003c\/p\u003e\n\u003cp\u003eIt's a \u003cstrong\u003e2021 Reserve Chardonnay\u003c\/strong\u003e with around five years of development from vintage already behind it.\u003c\/p\u003e\n\u003cp\u003eThat's significant.\u003c\/p\u003e\n\u003cp\u003eGreat Chardonnay changes dramatically with bottle age. Primary citrus and stone-fruit characters begin moving towards \u003cstrong\u003ehazelnut, toast, nougat, beeswax and savoury complexity\u003c\/strong\u003e, while the acidity and mineral structure remain underneath.\u003c\/p\u003e\n\u003cp\u003eSo instead of buying a premium Chardonnay and waiting years for it to develop, much of that work has already been done for you.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis is entering a fantastic drinking window now.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eFood Pairings\u003c\/h2\u003e\n\u003cp\u003eGive this something worthy of it:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eLobster\u003c\/li\u003e\n\u003cli\u003eSeared scallops\u003c\/li\u003e\n\u003cli\u003eButter-poached marron\u003c\/li\u003e\n\u003cli\u003eKingfish\u003c\/li\u003e\n\u003cli\u003eGrilled snapper\u003c\/li\u003e\n\u003cli\u003eRoast chicken\u003c\/li\u003e\n\u003cli\u003eCrab linguine\u003c\/li\u003e\n\u003cli\u003eMushroom and truffle risotto\u003c\/li\u003e\n\u003cli\u003ePork belly\u003c\/li\u003e\n\u003cli\u003eComté or Gruyère\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eDon't serve it refrigerator-cold.\u003c\/p\u003e\n\u003cp\u003eAround \u003cstrong\u003e10–12°C\u003c\/strong\u003e in a large Chardonnay or Burgundy glass will allow the texture and complexity to really open up.\u003c\/p\u003e\n\u003ch2\u003eCellaring\u003c\/h2\u003e\n\u003cp\u003eThe combination of \u003cstrong\u003e2021's excellent natural acidity\u003c\/strong\u003e, Reserve-level fruit and the structure of serious Yarra Valley Chardonnay means there's no need to rush.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDrink now–2032+.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eRight now you should get a fascinating combination of youthful fruit and emerging bottle-aged complexity.\u003c\/p\u003e\n\u003cp\u003eOver the next few years, expect more \u003cstrong\u003etoast, nuts, honey and savoury characters\u003c\/strong\u003e to emerge.\u003c\/p\u003e\n\u003ch2\u003eWhy We Love It\u003c\/h2\u003e\n\u003cp\u003eThis is a very different proposition from buying a young $100+ Chardonnay.\u003c\/p\u003e\n\u003cp\u003eYou're getting a \u003cstrong\u003elimited-production Reserve wine\u003c\/strong\u003e, from what Medhurst itself calls an \u003cstrong\u003eexcellent\/benchmark vintage\u003c\/strong\u003e, with several years of bottle development already behind it. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThen there's the score:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e96 Points – Halliday Wine Companion\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAnd the Reserve positioning matters. Medhurst specifically identifies this tier as representing the \u003cstrong\u003ebest it produces\u003c\/strong\u003e, with a focus on limited releases and small-batch winemaking. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAt \u003cstrong\u003eRRP $112.50\u003c\/strong\u003e, the \u003cstrong\u003e2021 Medhurst Reserve Chardonnay\u003c\/strong\u003e belongs firmly in the premium Yarra Valley Chardonnay conversation.\u003c\/p\u003e\n\u003cp\u003eBut the real attraction is that you don't have to wait.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFive years from vintage, this is exactly the sort of Chardonnay I'd be excited to open now—still fresh and energetic, but beginning to show the nutty, creamy, savoury complexity that only comes with time.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIf you love serious Chardonnay from \u003cstrong\u003eYarra Yering, By Farr, Giaconda, Bindi or Mount Mary\u003c\/strong\u003e, this is a Medhurst wine worth discovering.\u003c\/p\u003e","brand":"Medhurst Wines","offers":[{"title":"Default Title","offer_id":52418637988142,"sku":null,"price":112.5,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0950\/5010\/5134\/files\/c91ddf45-4851-431b-b093-799486cea7d4.png?v=1786595353"},{"product_id":"the-wanderer-yellingbo-valley-valley-chardonnay-2025","title":"2025 The Wanderer Yellingbo Chardonnay | 95 Point Upper Yarra Chardonnay","description":"\u003ch3\u003e\u003cstrong\u003e🏆 95 HALLIDAY | ONLY 70 DOZEN MADE | SERIOUSLY EXCITING UPPER YARRA CHARDONNAY\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eAndrew Marks and The Wanderer are becoming names you need to know\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eThis is beautifully restrained modern Yarra Valley Chardonnay\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\n\u003cstrong\u003e95+ Points – Halliday Wine Companion\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e94 Points – The Wine Front\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003ch3 class=\"PDq2pG_selectionAnchorContainer\"\u003eYellingbo, Yarra Valley, Victoria\u003cspan class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eRRP $43 a bottle\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eTiny Production. Volcanic Soils. 95+ Halliday Points. Just $43.\u003c\/h2\u003e\n\u003cp\u003eHere's another wine that shows why \u003cstrong\u003eAndrew Marks and The Wanderer are becoming names you need to know\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003e2025 The Wanderer Yellingbo Chardonnay\u003c\/strong\u003e comes from a tiny single-vineyard parcel at Yellingbo, high in the Yarra Valley, where Chardonnay grows on \u003cstrong\u003ered volcanic soils at approximately 200 metres elevation\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eOnly around \u003cstrong\u003e70 dozen were produced\u003c\/strong\u003e. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAnd the reviews?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e95+ Points – Halliday Wine Companion\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e94 Points – The Wine Front\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAt an RRP of just \u003cstrong\u003e$43\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThat's a remarkable combination.\u003c\/p\u003e\n\u003cp\u003eThis is beautifully restrained modern Yarra Valley Chardonnay: \u003cstrong\u003enectarine, citrus, grapefruit, chalk, saline minerality, subtle nuttiness and a long, precise finish\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eNo heavy-handed oak.\u003c\/p\u003e\n\u003cp\u003eNo excessive richness.\u003c\/p\u003e\n\u003cp\u003eNo winemaking tricks.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eJust vineyard, fruit, texture and energy.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003e95+ Points – Halliday Wine Companion\u003c\/h2\u003e\n\u003cp\u003eThe 2025 has received an outstanding \u003cstrong\u003e95+ points from Halliday Wine Companion\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eHalliday's public listing confirms the wine was tasted on \u003cstrong\u003e30 April 2026\u003c\/strong\u003e, with an alcohol level of just \u003cstrong\u003e12.5%\u003c\/strong\u003e. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePhilip Rich's published review describes a single-vineyard Yellingbo Chardonnay, fermented and matured in older French puncheons.\u003c\/p\u003e\n\u003cp\u003eThe aromatic profile moves through:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNectarine • Pink grapefruit • Lemon curd\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ebefore a beautifully balanced palate brings:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePure fruit • Delicate texture • Chalkiness • Salinity • Nutty complexity\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eand a long finish. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThat's exactly the sort of Chardonnay the Upper Yarra does so brilliantly.\u003c\/p\u003e\n\u003ch2\u003e94 Points – The Wine Front\u003c\/h2\u003e\n\u003cp\u003eAdd another excellent:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e94 Points – The Wine Front\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eand you've got two of Australia's most respected wine-reviewing sources recognising the quality here.\u003c\/p\u003e\n\u003cp\u003eThat combination of \u003cstrong\u003e95+ Halliday and 94 Wine Front\u003c\/strong\u003e is particularly impressive when you remember we're talking about a Chardonnay with an RRP of just \u003cstrong\u003e$43\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThis isn't simply a good inexpensive Chardonnay.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis is serious, small-production Yarra Valley Chardonnay at an everyday premium-wine price.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eTasting Notes\u003c\/h2\u003e\n\u003cp\u003eThe 2025 is beautifully fine and energetic, showing:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWhite nectarine\u003c\/li\u003e\n\u003cli\u003eWhite peach\u003c\/li\u003e\n\u003cli\u003ePink grapefruit\u003c\/li\u003e\n\u003cli\u003eLemon curd\u003c\/li\u003e\n\u003cli\u003eBitter citrus rind\u003c\/li\u003e\n\u003cli\u003eFresh lemon\u003c\/li\u003e\n\u003cli\u003eWhite flowers\u003c\/li\u003e\n\u003cli\u003eChalk\u003c\/li\u003e\n\u003cli\u003eSea spray\u003c\/li\u003e\n\u003cli\u003eRoasted nuts\u003c\/li\u003e\n\u003cli\u003eSubtle savoury notes\u003c\/li\u003e\n\u003cli\u003eFine lees texture\u003c\/li\u003e\n\u003cli\u003eSaline minerality\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThere's an almost \u003cstrong\u003eocean-spray salinity\u003c\/strong\u003e running through the wine, giving the palate wonderful freshness and drive. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe fruit is there, but it isn't sweet or obvious.\u003c\/p\u003e\n\u003cp\u003eInstead, everything feels restrained and beautifully controlled.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStone fruit. Citrus. Chalk. Salt. Nuts.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThen that long, dry, savoury finish keeps pulling you back for another glass.\u003c\/p\u003e\n\u003ch2\u003eRed Volcanic Soils – Yellingbo\u003c\/h2\u003e\n\u003cp\u003eThis is where the story gets particularly interesting.\u003c\/p\u003e\n\u003cp\u003eThe Chardonnay comes from \u003cstrong\u003eYellingbo in the Upper Yarra Valley\u003c\/strong\u003e, with the vineyard sitting at approximately:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e200 metres elevation\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eon:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRed volcanic soil\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ewith a:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNortherly aspect.\u003c\/strong\u003e \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThat combination of elevation and cool Upper Yarra conditions is ideally suited to Chardonnay.\u003c\/p\u003e\n\u003cp\u003eThe grapes can develop flavour slowly while retaining the natural acidity essential to producing fine, age-worthy Chardonnay.\u003c\/p\u003e\n\u003cp\u003eThe result isn't about sheer power.\u003c\/p\u003e\n\u003cp\u003eIt's about \u003cstrong\u003etension, precision and length\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ch2\u003eCane-Pruned Chardonnay\u003c\/h2\u003e\n\u003cp\u003eThe vineyard is planted to \u003cstrong\u003ecane-pruned Chardonnay\u003c\/strong\u003e on those red volcanic soils. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAnd Andrew Marks doesn't try to overcomplicate things in the winery.\u003c\/p\u003e\n\u003cp\u003eThis is a wine built around preserving the personality of that vineyard.\u003c\/p\u003e\n\u003cp\u003eThat's a recurring theme with The Wanderer.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSite first. Winemaking second.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAnd when you're dealing with Chardonnay fruit this good, that's exactly how it should be.\u003c\/p\u003e\n\u003ch2\u003eWhole-Bunch Pressed\u003c\/h2\u003e\n\u003cp\u003eThe winemaking starts with:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhole-bunch pressing.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe juice is then transferred into barrel \u003cstrong\u003ewith full solids the following day\u003c\/strong\u003e. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThat's significant.\u003c\/p\u003e\n\u003cp\u003eWhole-bunch pressing can give Chardonnay particularly fine juice, while fermenting with full solids can contribute texture, savoury complexity and additional layers to the finished wine.\u003c\/p\u003e\n\u003cp\u003eBut nothing here feels forced.\u003c\/p\u003e\n\u003cp\u003eIt's about building complexity without sacrificing purity.\u003c\/p\u003e\n\u003ch2\u003eWild Fermentation\u003c\/h2\u003e\n\u003cp\u003eThe wine then undergoes:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWild fermentation\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ein:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLarge-format French oak.\u003c\/strong\u003e \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWild fermentation fits perfectly with Andrew Marks' philosophy.\u003c\/p\u003e\n\u003cp\u003eHalliday describes The Wanderer as a series of single-vineyard wines where Marks aims to achieve the best expression of individual vineyards through \u003cstrong\u003eminimal handling in the winery\u003c\/strong\u003e. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThat's exactly what you see here.\u003c\/p\u003e\n\u003cp\u003eThe wine isn't designed in the winery.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIt's grown in the vineyard.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eSeasoned Large-Format French Oak\u003c\/h2\u003e\n\u003cp\u003eHere's another detail I love.\u003c\/p\u003e\n\u003cp\u003eThere's no attempt to impress with expensive new oak.\u003c\/p\u003e\n\u003cp\u003eThe wine undergoes fermentation and élevage in:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeasoned large-format French oak.\u003c\/strong\u003e \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThat matters.\u003c\/p\u003e\n\u003cp\u003eThe oak provides a vessel for fermentation and maturation and contributes texture and complexity without loading the wine with vanilla, toast or obvious woody flavours.\u003c\/p\u003e\n\u003cp\u003eThat's why the wine's:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNectarine • Grapefruit • Lemon • Chalk • Salinity\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eremain front and centre.\u003c\/p\u003e\n\u003cp\u003eThe oak stays where it belongs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIn the background.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eLeft on Lees – No Stirring\u003c\/h2\u003e\n\u003cp\u003eAfter fermentation, the Chardonnay is:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLeft on lees without stirring until bottling.\u003c\/strong\u003e \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThat's a fascinating detail.\u003c\/p\u003e\n\u003cp\u003eLees contact can build texture and savoury complexity, but Andrew Marks doesn't stir the lees to deliberately fatten or broaden the palate.\u003c\/p\u003e\n\u003cp\u003eInstead, the wine develops quietly.\u003c\/p\u003e\n\u003cp\u003eThe result is a Chardonnay with texture but still plenty of \u003cstrong\u003eline, energy and precision\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThat's one of the reasons the wine feels so composed.\u003c\/p\u003e\n\u003ch2\u003eOnly 70 Dozen Made\u003c\/h2\u003e\n\u003cp\u003eNow we get to the problem.\u003c\/p\u003e\n\u003cp\u003eThere isn't much.\u003c\/p\u003e\n\u003cp\u003ePublished production information puts the entire production at approximately:\u003c\/p\u003e\n\u003ch2\u003e\n\u003cstrong\u003e70 dozen.\u003c\/strong\u003e \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cp\u003eThat's only around \u003cstrong\u003e840 bottles\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eFor context, that's tiny.\u003c\/p\u003e\n\u003cp\u003eThis isn't a Chardonnay being made by the thousands of cases and distributed everywhere.\u003c\/p\u003e\n\u003cp\u003eIt's genuinely small-production wine.\u003c\/p\u003e\n\u003cp\u003eAnd with \u003cstrong\u003e95+ Halliday points and 94 Wine Front at $43 RRP\u003c\/strong\u003e, I can't imagine it hanging around forever.\u003c\/p\u003e\n\u003ch2\u003eAndrew Marks – One of the Yarra's Quiet Achievers\u003c\/h2\u003e\n\u003cp\u003eThe Wanderer is the personal project of \u003cstrong\u003eAndrew Marks\u003c\/strong\u003e, winemaker and viticulturist at his family's famous \u003cstrong\u003eGembrook Hill\u003c\/strong\u003e vineyard.\u003c\/p\u003e\n\u003cp\u003eHalliday notes that Andrew spent \u003cstrong\u003esix years as a winemaker at Penfolds\u003c\/strong\u003e before returning to Gembrook Hill in 2005, while his international experience includes vintages in France and Spain—including work at \u003cstrong\u003eEtienne Sauzet in Puligny-Montrachet\u003c\/strong\u003e. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThat last detail is particularly interesting when you're talking about Chardonnay.\u003c\/p\u003e\n\u003cp\u003ePuligny-Montrachet is sacred ground for the variety.\u003c\/p\u003e\n\u003cp\u003eBut The Wanderer isn't about copying Burgundy.\u003c\/p\u003e\n\u003cp\u003eMarks is using that experience to make wines that are unmistakably \u003cstrong\u003eYarra Valley\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ch2\u003eBurgundy Influence – Yarra Valley Identity\u003c\/h2\u003e\n\u003cp\u003eThere's a Burgundian sensibility to the winemaking.\u003c\/p\u003e\n\u003cp\u003eYou can see it in the:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhole-bunch pressing\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eBarrel fermentation\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eWild yeast\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eLees maturation\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eLarge-format French oak\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eMinimal handling\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBut the wine itself belongs firmly to Yellingbo.\u003c\/p\u003e\n\u003cp\u003eIt's the combination of \u003cstrong\u003ecool climate, volcanic soils, elevation and restrained winemaking\u003c\/strong\u003e that gives this Chardonnay its personality.\u003c\/p\u003e\n\u003cp\u003eAnd that's exactly what I want from modern Australian Chardonnay.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNot a Burgundy imitation.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA great Australian Chardonnay that understands why Burgundy is great.\u003c\/p\u003e\n\u003ch2\u003eThe Wanderer Chardonnay vs Yellingbo Pinot Noir\u003c\/h2\u003e\n\u003cp\u003eHere's a fantastic tasting idea.\u003c\/p\u003e\n\u003cp\u003eThe Wanderer makes both Chardonnay and Pinot Noir from Yellingbo, but the vineyards reveal completely different expressions of the area.\u003c\/p\u003e\n\u003ch3\u003e2025 Yellingbo Chardonnay – $43\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e95+ Halliday | 94 Wine Front\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e200m elevation\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eRed volcanic soil\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eNortherly aspect\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eWhole-bunch pressed\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eWild fermented\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eSeasoned large-format French oak\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNectarine • Grapefruit • Lemon • Chalk • Saline • Nutty\u003c\/p\u003e\n\u003ch3\u003e2025 Yellingbo Pinot Noir – $43\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e96 Halliday | 93 Wine Front\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e180m elevation\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eHeavy grey clay\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eMV6 Pinot Noir\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e100% destemmed\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eWhole berries\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eSeasoned large-format French oak\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBlack Cherry • Woodsy Spice • Nuts • Undergrowth • Fine Tannin\u003c\/p\u003e\n\u003cp\u003eTwo wines.\u003c\/p\u003e\n\u003cp\u003eSame winemaker.\u003c\/p\u003e\n\u003cp\u003eSame locality.\u003c\/p\u003e\n\u003cp\u003eSame price.\u003c\/p\u003e\n\u003cp\u003eCompletely different vineyard expressions.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAnd both are exceptional value.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eHow Does It Compare with Top Yarra Chardonnay?\u003c\/h2\u003e\n\u003cp\u003eThis is where the $43 RRP becomes hard to ignore.\u003c\/p\u003e\n\u003cp\u003eThe Yarra Valley is currently producing some of the finest Chardonnay in Australia, and Halliday's recent Chardonnay coverage has again highlighted the region's strength. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe benchmark names aren't inexpensive anymore.\u003c\/p\u003e\n\u003cp\u003eYet here you have:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSingle vineyard.\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eUpper Yarra.\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eVolcanic soils.\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eWhole-bunch pressed.\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eWild fermented.\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eLarge-format French oak.\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eTiny production.\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e95+ Halliday points.\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e94 Wine Front points.\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e$43 RRP.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThat's why this wine stands out.\u003c\/p\u003e\n\u003ch2\u003eFood Pairings\u003c\/h2\u003e\n\u003cp\u003eThis style of Chardonnay is brilliant at the table.\u003c\/p\u003e\n\u003cp\u003eTry it with:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFresh oysters\u003c\/li\u003e\n\u003cli\u003eKing George whiting\u003c\/li\u003e\n\u003cli\u003eGrilled snapper\u003c\/li\u003e\n\u003cli\u003eSeared scallops\u003c\/li\u003e\n\u003cli\u003ePrawns\u003c\/li\u003e\n\u003cli\u003eLobster\u003c\/li\u003e\n\u003cli\u003eRoast chicken\u003c\/li\u003e\n\u003cli\u003ePork\u003c\/li\u003e\n\u003cli\u003eMushroom risotto\u003c\/li\u003e\n\u003cli\u003eGoat's cheese\u003c\/li\u003e\n\u003cli\u003eComté\u003c\/li\u003e\n\u003cli\u003eFresh seafood pasta\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eI'd go straight for \u003cstrong\u003eKing George whiting or scallops\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThe wine's citrus, chalk and saline characters would be superb with seafood.\u003c\/p\u003e\n\u003cp\u003eServe at around \u003cstrong\u003e10–12°C\u003c\/strong\u003e rather than refrigerator-cold.\u003c\/p\u003e\n\u003cp\u003eGive it a decent-sized Chardonnay glass and let it warm slightly as you drink it.\u003c\/p\u003e\n\u003ch2\u003eDrinking \u0026amp; Cellaring\u003c\/h2\u003e\n\u003cp\u003eHalliday's published review suggests enjoying the wine now and over approximately the next \u003cstrong\u003efour to five years\u003c\/strong\u003e. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eI'd comfortably suggest:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDrink now–2031+.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eYoung, the attraction is all about:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNectarine • Citrus • Chalk • Salt • Energy\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWith bottle age, expect more:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNuts • Toast • Honeyed citrus • Savoury complexity\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eto develop.\u003c\/p\u003e\n\u003cp\u003eAt $43, I'd buy enough to drink some now and watch a few bottles evolve.\u003c\/p\u003e\n\u003ch2\u003eWhy We Love It\u003c\/h2\u003e\n\u003cp\u003eThis is precisely the kind of Chardonnay we love finding.\u003c\/p\u003e\n\u003cp\u003eNot a huge brand.\u003c\/p\u003e\n\u003cp\u003eNot huge production.\u003c\/p\u003e\n\u003cp\u003eNot a huge price.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eJust seriously good wine.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLook at what you're getting:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e🔥 95+ Points – Halliday Wine Companion\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e⭐ 94 Points – The Wine Front\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eSingle-Vineyard Yellingbo Chardonnay\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e200m Elevation\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eRed Volcanic Soil\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eWhole-Bunch Pressed\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eFull Solids\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eWild Fermentation\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eSeasoned Large-Format French Oak\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eLees Maturation Without Stirring\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e12.5% Alcohol\u003c\/strong\u003e \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eOnly Around 70 Dozen Produced\u003c\/strong\u003e \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAnd the RRP?\u003c\/p\u003e\n\u003ch2\u003e\u003cspan role=\"text\"\u003e$43.\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eThat's exceptional buying.\u003c\/p\u003e\n\u003cp\u003eThere's no excess here.\u003c\/p\u003e\n\u003cp\u003eNo excessive oak.\u003c\/p\u003e\n\u003cp\u003eNo excessive alcohol.\u003c\/p\u003e\n\u003cp\u003eNo excessive richness.\u003c\/p\u003e\n\u003cp\u003eInstead you get \u003cstrong\u003enectarine, pink grapefruit, lemon curd, chalk, saline minerality and subtle nuttiness\u003c\/strong\u003e, delivered with beautiful precision and length.\u003c\/p\u003e\n\u003cp\u003eIf you love Chardonnay from \u003cstrong\u003eGembrook Hill, Oakridge, Giant Steps, Yarra Yering or other leading Yarra Valley producers\u003c\/strong\u003e, The Wanderer absolutely belongs on your radar.\u003c\/p\u003e\n\u003cp\u003eAndrew Marks' 2025 releases are looking seriously impressive, and this might be one of the smartest buys in the range.\u003c\/p\u003e\n\u003ch3\u003e\u003cspan role=\"text\"\u003e95+ Halliday. 94 Wine Front. Tiny production. Single-vineyard volcanic-soil Yarra Chardonnay. $43 RRP.\u003c\/span\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cspan role=\"text\"\u003eThe 2025 The Wanderer Yellingbo Chardonnay is exceptional value—and with only around 70 dozen made, it won't be around forever.\u003c\/span\u003e\u003c\/h3\u003e","brand":"The Wanderer","offers":[{"title":"Default Title","offer_id":52441749422382,"sku":null,"price":43.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0950\/5010\/5134\/files\/2025TheWandererYellingboChardonnay.png?v=1786933480"},{"product_id":"bulman-wines-garys-vineyard-grenache-2024","title":"2024 Bulman Wines Gary's Vineyard Grenache | 97 Point McLaren Vale Grenache","description":"\u003ch3\u003e\u003cstrong\u003e🏆 97 HALLIDAY | 96 WINE FRONT | ONE OF AUSTRALIA'S MOST EXCITING NEW GRENACHES\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eOne of Australia's Most Exciting New Grenache Producers\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eGary's Vineyard is a seriously exciting expression of where modern Australian Grenache\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\n\u003cstrong\u003e97 Points – Halliday Wine Companion\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e96 Points – The Wine Front\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003ch3 class=\"PDq2pG_selectionAnchorContainer\"\u003eBlewitt Springs, McLaren Vale, South Australia\u003cspan class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eRRP $75 a bottle\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis is a wine serious Grenache drinkers need to know about.\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003e2024 Bulman Gary's Vineyard Grenache\u003c\/strong\u003e comes from a single dry-grown vineyard in \u003cstrong\u003eBlewitt Springs\u003c\/strong\u003e, one of the most exciting places in Australia for Grenache.\u003c\/p\u003e\n\u003cp\u003eBut the story becomes even more interesting when you discover who's making it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMark Bulman\u003c\/strong\u003e spent more than a decade at Turkey Flat in the Barossa Valley and was responsible for a historic achievement: winning the \u003cstrong\u003eJimmy Watson Memorial Trophy with Grenache\u003c\/strong\u003e—the first time the variety had won Australia's most famous wine trophy. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eToday, under his own Bulman label, he's putting Grenache front and centre.\u003c\/p\u003e\n\u003cp\u003eAnd Gary's Vineyard is a seriously exciting expression of where modern Australian Grenache is heading.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e97 Points – Halliday Wine Companion.\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e96 Points – The Wine Front.\u003c\/strong\u003e \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAt \u003cstrong\u003eRRP $75\u003c\/strong\u003e, this is genuine fine wine.\u003c\/p\u003e\n\u003ch2\u003e97 Points – Halliday Wine Companion\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003e97 Points – Marcus Ellis, Halliday Wine Companion\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHis conclusion is the important part:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAn exceptional release with a thrilling future.\u003c\/strong\u003e \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThat's 97-point territory for a reason.\u003c\/p\u003e\n\u003cp\u003eThis isn't Grenache built around sweetness, alcohol and ripe raspberry fruit.\u003c\/p\u003e\n\u003cp\u003eIt's \u003cstrong\u003efine, savoury, spicy, structured and incredibly detailed\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ch2\u003e96 Points – Campbell Mattinson, The Wine Front\u003c\/h2\u003e\n\u003cp\u003eThen there's \u003cstrong\u003e96 points from Campbell Mattinson at The Wine Front\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThat's the beauty of this wine.\u003c\/p\u003e\n\u003cp\u003eIt isn't trying to impress through sheer weight.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIt's about character.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eTasting Notes\u003c\/h2\u003e\n\u003cp\u003eThe 2024 Gary's Vineyard Grenache is beautifully complex, showing layers of:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSour red cherry\u003c\/li\u003e\n\u003cli\u003eDried cranberry\u003c\/li\u003e\n\u003cli\u003eRed plum\u003c\/li\u003e\n\u003cli\u003eRed liquorice\u003c\/li\u003e\n\u003cli\u003eFresh bay leaf\u003c\/li\u003e\n\u003cli\u003eWild thyme\u003c\/li\u003e\n\u003cli\u003eSage\u003c\/li\u003e\n\u003cli\u003eRose petals\u003c\/li\u003e\n\u003cli\u003eCardamom\u003c\/li\u003e\n\u003cli\u003eCinnamon\u003c\/li\u003e\n\u003cli\u003eClove\u003c\/li\u003e\n\u003cli\u003ePink peppercorn\u003c\/li\u003e\n\u003cli\u003eGinger\u003c\/li\u003e\n\u003cli\u003eIron and mineral notes\u003c\/li\u003e\n\u003cli\u003eFine, lacy tannins\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThere's a wonderful tension between the fruit and savoury elements.\u003c\/p\u003e\n\u003cp\u003eCherry and cranberry meet \u003cstrong\u003ewild herbs, roses and exotic spice\u003c\/strong\u003e, while the vineyard's mineral character and incredibly detailed tannins run underneath everything.\u003c\/p\u003e\n\u003cp\u003eThe wine feels simultaneously \u003cstrong\u003epowerful and delicate\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eAnd that's difficult to achieve.\u003c\/p\u003e\n\u003ch2\u003eGary's Vineyard – Blewitt Springs\u003c\/h2\u003e\n\u003cp\u003eThe vineyard story is exceptional.\u003c\/p\u003e\n\u003cp\u003eGary's Vineyard is part of the \u003cstrong\u003eSprings Hill Vineyard in Blewitt Springs\u003c\/strong\u003e, established in 1974, with the Grenache planted in \u003cstrong\u003e2007\u003c\/strong\u003e. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe Grenache grows at approximately:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e200 metres elevation\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eon:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIronstone conglomerate mixed with sand and gravel over mottled orange-yellow clay.\u003c\/strong\u003e \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe vineyard forms part of the \u003cstrong\u003eNorth Maslin Sand formation\u003c\/strong\u003e and sits on a north-facing ridge above the \u003cstrong\u003eOnkaparinga Gorge\u003c\/strong\u003e. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAnd importantly:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIt's dry grown.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThat combination of altitude, geology, exposure and dry farming gives Mark Bulman some extraordinary raw material to work with.\u003c\/p\u003e\n\u003ch2\u003eGary Literally Had to Break the Ground with a Sledgehammer\u003c\/h2\u003e\n\u003cp\u003eThis is one of the best vineyard stories I've heard in a while.\u003c\/p\u003e\n\u003cp\u003eWhen Gary Whaite was planting the Grenache, the ironstone conglomerate running through the vineyard was so hard that he used a:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSledgehammer and pick\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eto break through it. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAnd Bulman has incorporated that story into the bottle itself.\u003c\/p\u003e\n\u003cp\u003eThe label features a \u003cstrong\u003ebroken piece of ironstone conglomerate taken from the vineyard\u003c\/strong\u003e, with the reflective fragments in the rock merging visually with the Milky Way.\u003c\/p\u003e\n\u003cp\u003eSubtly embossed into the label is Gary holding the sledgehammer. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThat's not marketing fiction.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIt's literally the story of the vineyard on the bottle.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003e182 Days in Sandstone Amphora\u003c\/h2\u003e\n\u003cp\u003eAnd here's where things get really interesting.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNo traditional oak maturation.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eInstead, the 2024 spent:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e182 days in sandstone amphora.\u003c\/strong\u003e \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWhy does that matter?\u003c\/p\u003e\n\u003cp\u003eBecause Mark Bulman isn't trying to overlay the vineyard with oak flavours.\u003c\/p\u003e\n\u003cp\u003eThe amphora allows the wine to develop and settle while keeping the focus on \u003cstrong\u003efruit purity, tannin, herbs, spice and the mineral character of the site\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eIt's a fascinating approach to modern Australian Grenache.\u003c\/p\u003e\n\u003ch2\u003e81 Days on Skins\u003c\/h2\u003e\n\u003cp\u003eThe winemaking is equally extraordinary.\u003c\/p\u003e\n\u003cp\u003eFor the 2024:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e5% whole bunch\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e12 days on skins before fermentation\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e8-day fermentation\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e61 days on skins after fermentation\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e182 days sandstone amphora maturation\u003c\/strong\u003e. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAdd those skin-contact periods together and you're looking at roughly:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e81 days on skins.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThat's serious extraction time.\u003c\/p\u003e\n\u003cp\u003eBut here's the clever part.\u003c\/p\u003e\n\u003cp\u003eThe resulting wine isn't massive or aggressive.\u003c\/p\u003e\n\u003cp\u003eHalliday describes the tannins as \u003cstrong\u003elacy and finely assertive\u003c\/strong\u003e, while Mattinson highlights the wine's combination of substance and lightness. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThat tells you a lot about the quality of the fruit and the sensitivity of the winemaking.\u003c\/p\u003e\n\u003ch2\u003e2024 – More Power, Less Whole Bunch\u003c\/h2\u003e\n\u003cp\u003eVintage plays a major role in the style.\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003e2024 season was considerably drier and warmer than 2023\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eAccording to the producer's technical information, that resulted in wines with:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLess overt spice but greater inherent power.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMark Bulman responded by reducing the amount of whole bunch in the ferment, allowing the fruit and tannin of the vineyard to come forward more clearly. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThat's what great winemaking should be.\u003c\/p\u003e\n\u003cp\u003eNot following a recipe.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eResponding to the vintage.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eMark Bulman – A Grenache Specialist\u003c\/h2\u003e\n\u003cp\u003eMark Bulman's relationship with Grenache runs deep.\u003c\/p\u003e\n\u003cp\u003eAfter working across Germany, New Zealand and many of Australia's major wine regions, he spent more than a decade at \u003cstrong\u003eTurkey Flat\u003c\/strong\u003e in the Barossa Valley. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThen came the moment that changed Australian Grenache.\u003c\/p\u003e\n\u003cp\u003eIn 2017, a Turkey Flat Grenache won the \u003cstrong\u003eJimmy Watson Memorial Trophy\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eIt was the \u003cstrong\u003efirst Grenache ever to win the trophy\u003c\/strong\u003e. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThat wasn't simply a trophy for one wine.\u003c\/p\u003e\n\u003cp\u003eIt helped demonstrate that Grenache could sit alongside Australia's greatest Cabernet and Shiraz as a legitimate fine-wine variety.\u003c\/p\u003e\n\u003cp\u003eNow Bulman has built his own label around his fascination with the grape.\u003c\/p\u003e\n\u003ch2\u003eThe New Face of Australian Grenache\u003c\/h2\u003e\n\u003cp\u003eAustralian Grenache has undergone an extraordinary transformation.\u003c\/p\u003e\n\u003cp\u003eThe old stereotype was:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRipe. Sweet-fruited. High alcohol. Soft.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe new generation looks very different:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePerfumed. Medium-bodied. Savoury. Mineral. Tannic. Site-driven.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAnd Gary's Vineyard sits right at the cutting edge of that movement.\u003c\/p\u003e\n\u003cp\u003eAt around \u003cstrong\u003e13.5–13.6% alcohol\u003c\/strong\u003e, depending on the published listing, there's no need for excessive ripeness here. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eInstead, the wine's impact comes from \u003cstrong\u003earomatic complexity, tannin architecture and vineyard character\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ch2\u003eGary's Vineyard vs Glen's Vineyard\u003c\/h2\u003e\n\u003cp\u003eBulman makes two fascinating single-site Grenaches.\u003c\/p\u003e\n\u003ch3\u003eGary's Vineyard – Blewitt Springs, McLaren Vale\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eCherry • Cranberry • Herbs • Roses • Exotic Spice • Fine Tannin\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIronstone conglomerate, sand and gravel.\u003c\/p\u003e\n\u003ch3\u003eGlen's Vineyard – Eden Valley\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eDarker Fruit • Pepper • Florals • Stone • Mineral Structure\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTwo vineyards.\u003c\/p\u003e\n\u003cp\u003eTwo regions.\u003c\/p\u003e\n\u003cp\u003eOne winemaker.\u003c\/p\u003e\n\u003cp\u003eOne grape.\u003c\/p\u003e\n\u003cp\u003eAnd completely different expressions of Grenache.\u003c\/p\u003e\n\u003cp\u003eIt's exactly the sort of project that shows how far Australian Grenache has come.\u003c\/p\u003e\n\u003ch2\u003eFood Pairings\u003c\/h2\u003e\n\u003cp\u003eThis is incredibly versatile.\u003c\/p\u003e\n\u003cp\u003eTry it with:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eChargrilled lamb\u003c\/li\u003e\n\u003cli\u003eRoast duck\u003c\/li\u003e\n\u003cli\u003ePork belly\u003c\/li\u003e\n\u003cli\u003eLamb shoulder\u003c\/li\u003e\n\u003cli\u003eWood-fired quail\u003c\/li\u003e\n\u003cli\u003eMushroom dishes\u003c\/li\u003e\n\u003cli\u003eCharcuterie\u003c\/li\u003e\n\u003cli\u003eSpiced Middle Eastern lamb\u003c\/li\u003e\n\u003cli\u003eSalmon\u003c\/li\u003e\n\u003cli\u003eRoast vegetables\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eI'd particularly love this with \u003cstrong\u003elamb shoulder seasoned with cumin, coriander and Middle Eastern spices\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThose flavours would work beautifully with the wine's cherry, cardamom, cinnamon, rose, clove and herbal characters.\u003c\/p\u003e\n\u003cp\u003eServe slightly cool at around \u003cstrong\u003e15–17°C\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ch2\u003eDrinking \u0026amp; Cellaring\u003c\/h2\u003e\n\u003cp\u003eThis is still incredibly young.\u003c\/p\u003e\n\u003cp\u003eHalliday's Marcus Ellis specifically noted that the wine opened significantly when tasted over \u003cstrong\u003ea couple of days with plenty of air\u003c\/strong\u003e, which tells you there's considerable structure underneath the fruit. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDrink now–2038+.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIf you're opening one now, I'd give it \u003cstrong\u003eat least 1–2 hours in a decanter\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eBetter still?\u003c\/p\u003e\n\u003cp\u003eBuy several.\u003c\/p\u003e\n\u003cp\u003eDrink one now and watch the rest evolve.\u003c\/p\u003e\n\u003ch2\u003eWhy We Love It\u003c\/h2\u003e\n\u003cp\u003eThis is \u003cstrong\u003emodern Australian Grenache at a seriously high level\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eLook at the story:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e97 Points – Halliday Wine Companion\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e96 Points – The Wine Front\u003c\/strong\u003e \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eSingle Vineyard\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eBlewitt Springs\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eDry Grown\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e200m Elevation\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eIronstone + Sand + Gravel\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e5% Whole Bunch\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eExtended Skin Contact\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e182 Days in Sandstone Amphora\u003c\/strong\u003e \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eRRP $75\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBut it's the combination of \u003cstrong\u003epower and finesse\u003c\/strong\u003e that makes the wine special.\u003c\/p\u003e\n\u003cp\u003eSour cherry and cranberry meet \u003cstrong\u003erose, bay leaf, cardamom, cinnamon, clove, wild herbs, iron and mineral complexity\u003c\/strong\u003e, all carried by extraordinarily fine tannins.\u003c\/p\u003e\n\u003cp\u003eIf you love the modern Australian Grenache coming from producers such as \u003cstrong\u003eYangarra, MMAD, Alkina and Thistledown\u003c\/strong\u003e, you need to discover what Mark Bulman is doing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e97 Halliday. 96 Wine Front. Single-vineyard, dry-grown Blewitt Springs Grenache matured in sandstone amphora.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe 2024 Bulman Gary's Vineyard Grenache isn't simply another great McLaren Vale Grenache—it's a glimpse at where Australian Grenache is heading.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Bulman Wines","offers":[{"title":"Default Title","offer_id":52451630481710,"sku":null,"price":75.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0950\/5010\/5134\/files\/2024BulmanGary_sVineyardGrenacheDryRedWine_4841a0bf-1157-4030-b31c-ed991505d829.webp?v=1786677747"},{"product_id":"bulman-wines-glens-vineyard-grenache-2024","title":"2024 Bulman Wines Glen's Vineyard Grenache | 97 Point Barossa Valley Grenache","description":"\u003ch3\u003e\u003cstrong\u003e🏆 97 HALLIDAY | 96 WINE FRONT | HISTORIC STONEGARDEN VINEYARD | EXTRAORDINARY GRENACHE\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eThis Is One of Australia's Most Exciting Grenaches\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eGlen's takes you somewhere completely different. And arguably somewhere even more extraordinary.\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\n\u003cstrong\u003e97 Points – Halliday Wine Companion\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e96 Points – Campbell Mattinson, The Wine Front\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003ch3 class=\"PDq2pG_selectionAnchorContainer\"\u003eStonegarden Vineyard, Eden Valley, South Australia\u003cspan class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eRRP $75 a bottle\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIf the \u003cstrong\u003e2024 Bulman Gary's Vineyard Grenache\u003c\/strong\u003e shows the brilliance of Blewitt Springs, Glen's takes you somewhere completely different.\u003c\/p\u003e\n\u003cp\u003eAnd arguably somewhere even more extraordinary.\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003e2024 Bulman Glen's Vineyard Grenache\u003c\/strong\u003e comes from the historic \u003cstrong\u003eStonegarden Vineyard at Springton in the Eden Valley\u003c\/strong\u003e, a site first established in \u003cstrong\u003e1857\u003c\/strong\u003e. It sits at approximately \u003cstrong\u003e390 metres elevation\u003c\/strong\u003e, on thin loam over red-brown clay, sandstone, gold-bearing quartz veins and fragments of micaceous schist. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis is a vineyard with genuine history.\u003c\/p\u003e\n\u003cp\u003ePut it in the hands of Grenache specialist \u003cstrong\u003eMark Bulman\u003c\/strong\u003e, mature it in sandstone amphora rather than oak, and the result is something seriously special.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e97 Points – Halliday Wine Companion.\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e96 Points – Campbell Mattinson, The Wine Front.\u003c\/strong\u003e \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAt \u003cstrong\u003eRRP $75\u003c\/strong\u003e, this is one of the Australian Grenaches I'd be putting straight into the cellar.\u003c\/p\u003e\n\u003ch2\u003e97 Points – Halliday Wine Companion\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003e97 Points – Marcus Ellis, Halliday Wine Companion\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHis verdict?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e“Stunning.”\u003c\/strong\u003e \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAnd there's something particularly significant about the 2024.\u003c\/p\u003e\n\u003cp\u003eThis was \u003cstrong\u003eGlen Monaghan's final vintage growing the fruit\u003c\/strong\u003e, with the Stonegarden property subsequently sold to \u003cstrong\u003eRockford\u003c\/strong\u003e. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThat gives this release another fascinating chapter in the history of the vineyard.\u003c\/p\u003e\n\u003ch2\u003e96 Points – Campbell Mattinson, The Wine Front\u003c\/h2\u003e\n\u003cp\u003eThen comes \u003cstrong\u003e96 points from Campbell Mattinson\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eAnd Mattinson was clearly blown away.\u003c\/p\u003e\n\u003cp\u003eFor someone who tastes as much Australian wine as Campbell Mattinson, that's a serious endorsement.\u003c\/p\u003e\n\u003ch2\u003eTasting Notes\u003c\/h2\u003e\n\u003cp\u003eThe 2024 Glen's Vineyard Grenache is extraordinarily detailed, showing layers of:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRed cherry\u003c\/li\u003e\n\u003cli\u003eSour black cherry\u003c\/li\u003e\n\u003cli\u003eRaspberry\u003c\/li\u003e\n\u003cli\u003eWild strawberry\u003c\/li\u003e\n\u003cli\u003eRed florals\u003c\/li\u003e\n\u003cli\u003eFresh violets\u003c\/li\u003e\n\u003cli\u003eBlack liquorice\u003c\/li\u003e\n\u003cli\u003eBitter red aperitivo\u003c\/li\u003e\n\u003cli\u003eFennel\u003c\/li\u003e\n\u003cli\u003eBlack and white pepper\u003c\/li\u003e\n\u003cli\u003eWarm spices\u003c\/li\u003e\n\u003cli\u003eAlpine herbs\u003c\/li\u003e\n\u003cli\u003eTobacco\u003c\/li\u003e\n\u003cli\u003eRed earth\u003c\/li\u003e\n\u003cli\u003eRust and iron\u003c\/li\u003e\n\u003cli\u003eWet stone\u003c\/li\u003e\n\u003cli\u003eFine, intricate tannins\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThere's fruit, but this wine is about so much more than fruit.\u003c\/p\u003e\n\u003cp\u003eIt's the \u003cstrong\u003eviolets, herbs, pepper, liquorice, earth, stone and spice\u003c\/strong\u003e that make it fascinating.\u003c\/p\u003e\n\u003cp\u003eAnd underneath everything is an extraordinarily detailed tannin structure.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFine rather than forceful.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePersistent rather than heavy.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePowerful without being remotely cumbersome.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThat's modern Grenache at a very high level.\u003c\/p\u003e\n\u003ch2\u003eStonegarden Vineyard – Established 1857\u003c\/h2\u003e\n\u003cp\u003eThis is the heart of the story.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStonegarden Vineyard was established in 1857.\u003c\/strong\u003e \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThat's extraordinary history by Australian standards.\u003c\/p\u003e\n\u003cp\u003eHalliday notes that the original vines have been \u003cstrong\u003ereworked over time\u003c\/strong\u003e, but the site itself dates back more than 165 years. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe vineyard sits at around:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e390 metres elevation\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eon a plateau looking east across the Murray Mallee, in the \u003cstrong\u003erain shadow of the Mount Lofty Ranges\u003c\/strong\u003e. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAnd then there are the soils.\u003c\/p\u003e\n\u003ch2\u003eSandstone + Gold-Bearing Quartz + Schist\u003c\/h2\u003e\n\u003cp\u003eIf you love vineyard geology, Glen's is fascinating.\u003c\/p\u003e\n\u003cp\u003eThe vines grow in:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThin loam\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eover:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRed-brown clay\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ecovering:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSandstone with gold-bearing quartz veins\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ewith:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMicaceous schist fragments scattered throughout the vineyard.\u003c\/strong\u003e \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThat's quite a geological cocktail.\u003c\/p\u003e\n\u003cp\u003eYou can't simply say that one particular flavour comes directly from quartz or sandstone, but the combination of geology, altitude, exposure and old-vine material gives Glen's Vineyard a profoundly distinctive identity.\u003c\/p\u003e\n\u003cp\u003eAnd the wine certainly has a remarkable \u003cstrong\u003estony, earthy and mineral personality\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ch2\u003eThe Original Stonegarden Winery Still Stands\u003c\/h2\u003e\n\u003cp\u003eThere's another incredible piece of history here.\u003c\/p\u003e\n\u003cp\u003eThe original \u003cstrong\u003eStonegarden Winery\u003c\/strong\u003e was constructed by quarrying directly into the hillside.\u003c\/p\u003e\n\u003cp\u003eThe rocks removed from the hill were then used to build the winery's walls.\u003c\/p\u003e\n\u003cp\u003eAnd the building \u003cstrong\u003estill stands in the vineyard today\u003c\/strong\u003e. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThat's the kind of site Australian wine should celebrate.\u003c\/p\u003e\n\u003cp\u003eThis isn't simply a patch of vines planted somewhere convenient.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIt's part of South Australian wine history.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003e182 Days in Sandstone Amphora\u003c\/h2\u003e\n\u003cp\u003eThen Mark Bulman does something very modern with this historic vineyard.\u003c\/p\u003e\n\u003cp\u003eHe doesn't mature the wine in conventional oak.\u003c\/p\u003e\n\u003cp\u003eThe 2024 spent:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e182 days in sandstone amphora.\u003c\/strong\u003e \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThat's a crucial part of the style.\u003c\/p\u003e\n\u003cp\u003eThere's no layer of obvious vanilla, toast or sweet oak sitting over the fruit.\u003c\/p\u003e\n\u003cp\u003eInstead, the amphora allows the wine to develop while keeping the focus firmly on:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFruit.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTannin.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHerbs.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSpice.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe vineyard.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFor a wine coming from such an extraordinary site, that makes perfect sense.\u003c\/p\u003e\n\u003ch2\u003e77 Days on Skins\u003c\/h2\u003e\n\u003cp\u003eThe winemaking is equally fascinating.\u003c\/p\u003e\n\u003cp\u003eThe 2024 was:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePicked – 8 March 2024\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e9% whole bunch\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e14 days on skins pre-fermentation\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e8-day fermentation\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e55 days on skins post-fermentation\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e182 days in sandstone amphora\u003c\/strong\u003e. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThat works out to an extraordinary:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e77 days on skins.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eYet the wine isn't brutally extracted.\u003c\/p\u003e\n\u003cp\u003eQuite the opposite.\u003c\/p\u003e\n\u003cp\u003eHalliday praises its \u003cstrong\u003elithe, refined and detailed\u003c\/strong\u003e character and its intricately etched tannins. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThat's impressive winemaking.\u003c\/p\u003e\n\u003ch2\u003e2024 – More Power, Less Whole Bunch\u003c\/h2\u003e\n\u003cp\u003eThe vintage played an important role.\u003c\/p\u003e\n\u003cp\u003eAccording to Bulman, \u003cstrong\u003e2024 was considerably drier and warmer than 2023\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThe resulting wines have:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLess overt spice\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ebut:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMore inherent power.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMark Bulman therefore reduced the whole-bunch component to push the fruit and tannin further forward. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThat's one of the things I like most about Bulman's approach.\u003c\/p\u003e\n\u003cp\u003eHe's not following a fixed recipe.\u003c\/p\u003e\n\u003cp\u003eHe's allowing the vineyard and vintage to dictate the wine.\u003c\/p\u003e\n\u003ch2\u003eMark Bulman – The Grenache Specialist\u003c\/h2\u003e\n\u003cp\u003eMark Bulman's connection to Grenache is now one of the great stories in modern Australian wine.\u003c\/p\u003e\n\u003cp\u003eHe spent more than a decade as winemaker at \u003cstrong\u003eTurkey Flat\u003c\/strong\u003e, from 2009 to 2021. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThen came the breakthrough.\u003c\/p\u003e\n\u003cp\u003eHis \u003cstrong\u003e2016 Turkey Flat Grenache won the 2017 Jimmy Watson Memorial Trophy\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eIt was the \u003cstrong\u003efirst Grenache ever to win the Jimmy Watson\u003c\/strong\u003e. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThat was a significant moment.\u003c\/p\u003e\n\u003cp\u003eGrenache had traditionally lived in the shadow of Shiraz and Cabernet Sauvignon in Australia.\u003c\/p\u003e\n\u003cp\u003eThat result helped prove that Grenache could stand alongside Australia's finest red wines.\u003c\/p\u003e\n\u003cp\u003eNow Bulman is taking that obsession even further with his own label.\u003c\/p\u003e\n\u003ch2\u003eGlen's vs Gary's – You Really Need to Taste Both\u003c\/h2\u003e\n\u003cp\u003eThis is what makes the Bulman project so fascinating.\u003c\/p\u003e\n\u003cp\u003eTwo Grenaches.\u003c\/p\u003e\n\u003cp\u003eSame vintage.\u003c\/p\u003e\n\u003cp\u003eSame winemaker.\u003c\/p\u003e\n\u003cp\u003eSame basic winemaking philosophy.\u003c\/p\u003e\n\u003cp\u003eBut completely different vineyards.\u003c\/p\u003e\n\u003ch3\u003e2024 Glen's Vineyard – Eden Valley\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e97 Halliday | 96 Wine Front\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eRed Cherry • Raspberry • Violet • Liquorice • Pepper • Fennel • Stone • Earth\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e390m elevation\u003c\/strong\u003e\u003cbr\u003eHistoric Stonegarden Vineyard\u003cbr\u003eSandstone • Quartz • Schist\u003c\/p\u003e\n\u003ch3\u003e2024 Gary's Vineyard – Blewitt Springs\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e97 Halliday | 96 Wine Front\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSour Cherry • Cranberry • Rose • Bay Leaf • Cardamom • Cinnamon • Clove • Iron\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e200m elevation\u003c\/strong\u003e\u003cbr\u003eSprings Hill Vineyard\u003cbr\u003eIronstone • Sand • Gravel • Clay\u003c\/p\u003e\n\u003cp\u003eBoth received exactly the same headline scores.\u003c\/p\u003e\n\u003cp\u003eBut they taste completely different.\u003c\/p\u003e\n\u003cp\u003eThat's what \u003cstrong\u003esingle-vineyard wine\u003c\/strong\u003e should be about.\u003c\/p\u003e\n\u003ch2\u003eWhich One Would I Choose?\u003c\/h2\u003e\n\u003cp\u003eIf Gary's is the more \u003cstrong\u003eexotic, perfumed and spice-driven\u003c\/strong\u003e wine, Glen's is the more \u003cstrong\u003estony, earthy and haunting\u003c\/strong\u003e expression.\u003c\/p\u003e\n\u003cp\u003eGary's gives you:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRose • Cardamom • Cinnamon • Red Fruit • Herbs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGlen's gives you:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eViolet • Liquorice • Pepper • Stone • Earth\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePersonally, \u003cstrong\u003eI'd want both\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eBecause tasting these two side-by-side is essentially a masterclass in how Grenache can translate two very different South Australian vineyard sites.\u003c\/p\u003e\n\u003cp\u003eAnd at \u003cstrong\u003e$75 each\u003c\/strong\u003e, that's a fascinating tasting experience.\u003c\/p\u003e\n\u003ch2\u003eFood Pairings\u003c\/h2\u003e\n\u003cp\u003eThe 2024 Glen's would be superb with:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePeking duck\u003c\/li\u003e\n\u003cli\u003eRoast duck\u003c\/li\u003e\n\u003cli\u003eLamb cutlets\u003c\/li\u003e\n\u003cli\u003eSlow-roasted lamb shoulder\u003c\/li\u003e\n\u003cli\u003eChargrilled quail\u003c\/li\u003e\n\u003cli\u003ePork belly\u003c\/li\u003e\n\u003cli\u003eMushroom and truffle dishes\u003c\/li\u003e\n\u003cli\u003eMiddle Eastern lamb\u003c\/li\u003e\n\u003cli\u003eWood-fired vegetables\u003c\/li\u003e\n\u003cli\u003eCharcuterie\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eInterestingly, \u003cstrong\u003ePeking duck pancakes\u003c\/strong\u003e are specifically suggested as a match for this wine. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eI can see exactly why.\u003c\/p\u003e\n\u003cp\u003eThe raspberry, violet, liquorice and spice characters would work brilliantly with duck.\u003c\/p\u003e\n\u003cp\u003eServe around \u003cstrong\u003e15–17°C\u003c\/strong\u003e in a large Burgundy-style glass.\u003c\/p\u003e\n\u003ch2\u003eDrinking \u0026amp; Cellaring\u003c\/h2\u003e\n\u003cp\u003eDon't underestimate this wine's ability to age.\u003c\/p\u003e\n\u003cp\u003eThere's beautiful fruit now, but the real excitement is in its \u003cstrong\u003etannin architecture, freshness and savoury complexity\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eI'd drink it:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e2026–2040+.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIf you're opening a bottle young, give it \u003cstrong\u003eat least 1–2 hours in a decanter\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eBut I'd strongly recommend buying enough to cellar.\u003c\/p\u003e\n\u003cp\u003eThis is only the \u003cstrong\u003esecond release of Glen's Vineyard Grenache\u003c\/strong\u003e, and Halliday is already describing it as a high-water mark for refined modern Barossa Grenache. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThat's a pretty good reason to put a few away.\u003c\/p\u003e\n\u003ch2\u003eWhy We Love It\u003c\/h2\u003e\n\u003cp\u003eThis wine has almost everything I look for in great Australian Grenache.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e97 Points – Halliday Wine Companion\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e96 Points – The Wine Front\u003c\/strong\u003e \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eStonegarden Vineyard – established 1857\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e390 metres elevation\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eSandstone + gold-bearing quartz + schist\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e9% whole bunch\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e77 days on skins\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e182 days sandstone amphora\u003c\/strong\u003e \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e13.5% alcohol\u003c\/strong\u003e \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eRRP $75\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAnd then there's the flavour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRed cherry. Raspberry. Violets. Black liquorice. Fennel. Pepper. Alpine herbs. Tobacco. Red earth. Stone.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis is not big, sweet Australian Grenache.\u003c\/p\u003e\n\u003cp\u003eIt's \u003cstrong\u003elithe, perfumed, savoury, mineral and incredibly detailed\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eIf you love the best Australian Grenache from producers such as \u003cstrong\u003eAlkina, Yangarra, MMAD, Thistledown and Willunga 100\u003c\/strong\u003e, Mark Bulman's wines absolutely belong on your radar.\u003c\/p\u003e\n\u003cp\u003eAnd between the two 2024 Bulman single-vineyard releases, \u003cstrong\u003eGlen's may just be the wine that stops you in your tracks\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e97 Halliday. 96 Wine Front. Historic Stonegarden Vineyard. Sandstone amphora. $75.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe 2024 Bulman Glen's Vineyard Grenache is one of the most exciting expressions of modern Australian Grenache I've come across.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Bulman Wines","offers":[{"title":"Default Title","offer_id":52452072227118,"sku":null,"price":75.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0950\/5010\/5134\/files\/2024BulmanGlen_sVineyardGrenacheDryRedWine_f32dbcc6-ed7a-46c3-a7aa-0692d0751b67.webp?v=1786679694"}],"url":"https:\/\/liquidvibe.com.au\/collections\/rare-limited-wines.oembed","provider":"liquidvibe.com.au","version":"1.0","type":"link"}