Cirillo 1850 Grenache 2010
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James
Suckling -
Robert
Parker -
Wine &
Spirits
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James Suckling
This is one very, very old plot of grenache on sandy soils in the heart of the Vine Vale district of the Barossa Valley. Cirillo has meticulously hand-reared these ancient beauties to deliver an immensely powerful, age-worthy expression of grenache. Mellow woody notes frame up deep raspberry and blackberry fruits, cassis and wild herbs too; very powerful and very composed on the palate, low center of gravity, muscular, essence-like and long swirling tannins weave tight through the finish. Drink in 2018.
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Robert Parker's Wine Advocate
Made from partial whole bunches from 1848 plantings, the 2010 Grenache Ancestor Vines 1850 is quite minty on the nose with eucalyptus, black cherry pie and raspberry preserves highlighted by some earthiness and potpourri scents. The full-bodied palate shows nice freshness, and a rich, voluptuous and velvety texture through the very long finish.
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Wine & Spirits
Marco Cirillo learned to prune these ancient vines from his father, their roots running deep through the sandy soils down to limestone and clay. He destems the fruit into open-top fermenters, uses a basket press to manage the extraction of the tannins and then ages it for two years in older French and American oak barrels, then two years in bottle. His preference for a late harvest shows in the ripeness of the fruit and the raciness of the alcohol, but it’s lovely fruit, and the alcohol seems to point up the layers of resinous flavors, from eucalyptus to pine sap, cinnamon and bitters. There’s a gentle core of strawberry fruit, held tight.
Other Vintages
2012-
James
Suckling -
Robert
Parker
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Wine
Enthusiast -
James
Suckling
The Cirillo family moved to the small district of Light Pass in 1970. Vincent Cirillo became the custodian some exceptional vineyards that were planted in 1848; today it is noted to be the oldest surviving and producing Grenache and Semillon parcels in the world. Their prized fruit went to well-known producers; Rockford, Peter Lehmann, St. Hallet and Torbreck.
Marco Cirillo, the youngest of four children had always helped the family cultivate and preserve their precious Grenache, Semillon and Shiraz vineyards. It was during the late 1990’s when Marco was studying winemaking through Charles Sturt University in Wagga Wagga, and actively working as a cellar hand where he honed his skills as an exceptional winemaker that he is today.
The family farm and ancestor vineyards grow in around 8ft of pure golden sand, which is a common terroir of the Vine-Vale area. Marco and Vincent remain the only two people who have ever pruned the 1848 Grenache vineyard in the past 40 years. The early ‘basket-pruning’ style that was adopted by Vince in the 70’s has helped the vines support themselves and continue to produce incomparable fruit each year. Their meticulous craftsmanship is why this vineyard is a picture of health today.
Grenache thrives in any warm, Mediterranean climate where ample sunlight allows its clusters to achieve full phenolic ripeness. While Grenache's birthplace is Spain (there called Garnacha), today it is more recognized as the key player in the red blends of the Southern Rhône, namely Châteauneuf-du-Pape, Côtes du Rhône and its villages. Somm Secret—The Italian island of Sardinia produces bold, rustic, single varietal Grenache (there called Cannonau). California, Washington and Australia have achieved found success with Grenache, both flying solo and in blends.
Historically and presently the most important wine-producing region of Australia, the Barossa Valley is set in the Barossa zone of South Australia, where more than half of the country’s wine is made. Because the climate is very hot and dry, vineyard managers work diligently to ensure grapes reach the perfect levels of phenolic ripeness.
The intense heat is ideal for plush, bold reds, particularly Shiraz on its own or Rhône Blends. Often Shiraz and Cabernet partner up for plump and powerful reds.
While much less prevalent, light-skinned varieties such as Riesling, Viognier or Semillon produce vibrant Barossa Valley whites.
Most of Australia’s largest wine producers are based here and Shiraz plantings date back as far as the 1850s or before. Many of them are dry farmed and bush trained, still offering less than one ton per acre of inky, intense, purple juice.