2015 Cirillo Estate "The Vincent" Barossa Valley Grenache (Previously $30)

SKU #1366819 91 points Wine & Spirits

 Marco Cirillo tends what may be the oldest grenache vines in the world, planted in 1848. This wine comes from his younger block, planted in 1932, around the time his family bought the oak foudres in which he ages The Vincent. He includes some whole bunches in the fermentation, using a mix of old oak and stainless steel, producing a crisp, refreshing red with old-vine depth of flavor. It’s a tight, firm, juicy line of strawberry-red fruit focused along tart apple acidity. A wine to enjoy in its youth, with rustic country pâté or duck rillettes.  (2/2017)

90 points Wine Spectator

 Crisp and bright, offering a mix of bright cherry, mineral and white pepper notes that add an air of delicacy and precision. The tannins are firm and in the background. Drink now through 2026. (MW, Web only-2017)

Wine Enthusiast

 Typical of the variety, this wine shows ripe strawberries, florals, white pepper and a hint of stalky, smokey gamyness. The flavors on the palate are simpler—mainly cherry and strawberry fruit—but there's still a delicacy and juiciness that make this easy to knock back. (CP)  (12/2017)

K&L Notes

From Broadbent Selections: "The Cirillo Vincent Grenache lays claim year after year to be one of the country’s best value Grenache, and the 2015 is no exception. The Vincent is the baby of the bunch made from a blend of 80, 90 and 100-year-old vine material. Vincent is a charismatic character, just like his maker. It bucks the trend of big, sweet, oaky Barossa Grenache and sits firmly in the bright, cheery and gluggable camp. Part whole bunches give it a lifted perfume and silky texture, while the use of older French oak and stainless steel ensure this is a lot brighter and bouncier than many of its Barossa counterparts. Bright cherry and licorice all-sorts. There’s a keen amount of spice to it and a definite herbal edge to the perfume. The Vincent offers inviting aromas of rich fruit and soft white pepper. The palate; rich with intensity, yet delicately rounded. The generous mouth feel denotes the 80 year old Foudre barrels where this wine has rested for 12 months. A superb Grenache that displays lifted fruit aromas and has a lingering finish. A wine that can be enjoyed now or well into the future."

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By: Jacques Moreira | K&L Staff Member | Review Date: 8/20/2018 | Send Email
Nice strawberry, cassis jelly nose with a surprising spicy note on the finish. I thought it was quite nice and approachable wine that would pair very well with say... Persian food.

Additional Information:



- Fat, ripe and rich with ample fruit and vibrant acidity, wines made from Grenache are easy to love. While its origins are still under dispute - some suggest Spain, where it is called Garnacha, while others say it came first from Sardinia, where it is called Cannonau - it is inarguably one of the most planted varietals in the world. A hearty grape, Grenache does well in hot, dry regions and its sturdy stalk also makes it well-suited to withstand blustery conditions like the Provençal Mistral. It ripens at relatively high sugar levels, which translates to higher potential alcohol in the wines it produces. Grenache may be most famous in the Southern Rhône areas such as Châteauneuf-du-Pape and Gigondas where it has long been an important component of delicious blends. But it's also the source of the crisp rosés from Tavel, Lirac and Provence, and age-worthy vins doux naturels like Rivsaltes and Banyuls. Grenache is also found in large swaths of northeastern Spain, in Navarre, in Rioja, where it plays a supporting role in blends with Tempranillo, and in the distinctive wines of Priorat. The grape was once the most widely planted varietal in Australia, though Shiraz and Cabernet have overtaken it. In California, Grenache plantings have dwindled from their heyday in the San Joaquin Valley, but it is starting to see a resurgence, albeit in smaller plantings, where other Rhône varietals thrive.


- While it is true that the greatest strides in Australian winemaking have come in the last 30 years or so, commercial viticulture began as early as the 1820s and has developed uninterrupted ever since. The majority of the great wine regions are in the southeastern area of the continent, including Barossa Valley, Clare Valley, McLaren Vale, and Coonawarra in South Australia; Yarra Yarra Valley and Pyrenees in Victoria; and the Upper and Lower Hunter Valleys in New South Wales. Many of the wines from Southeastern Australia are based on Shiraz or Cabernet Sauvignon and various blends including Grenache and Mourvedre. In Western Australia, along the Margaret River, great strides are being made with Pinot Noir as well as Bordeaux-styled reds. There are also many world-class releases of Chardonnay and Sauvignon Blanc from the land Down Under, where Riesling also enjoys international acclaim. While many equate Aussie wines with “value,” there are more than a few extremely rare and pricey options, which never fail to earn the highest ratings from wine publications and critics throughout the world.

South Australia

Specific Appellation:

Barossa Valley