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Landhaus Estate Classics Grenache

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Grenache is the next big thing. It really is. For so long the forgotten Barossan grape behind Shiraz and Cabernet, we think that ol' Grenache is on the up!

Wines like this Landhuas Estate Classics Grenache are right up at the pointy end too! Made from gnarled, dry-grown vines up to seventy years old, this masterful Grenache packs in that lovely Grenache juiciness with a super long finish.

James Halliday picked that extra intensity, noting that 'the red fruits dominate, but the power of the tannins on the back-palate comes as a surprise'.

Seriously, this could be a pin-up boy/girl for Grenache, looking all sexy in its sexy glass bottle and stuff. Phwoar! Nice structure!

And for just $15.99, it's both good looking AND down to earth. You know you want to take it home...

Winemaker's Notes

The grapes come from three different districts in the Barossa Valley which are Ebenezer, Kalimna and Moppa, where mainly the soil is a sandy loam over yellow and red clay. The soil type allows the development of rich fruit flavours and ripe tannins. The vineyards are between 50 to 70 years old. The yield for 2012 was 1.5 tons to the acre.

The fruit for the Grenache is fermented on skins for 7 to 8 days at a cool temperature to enhance the pure berry fruit. The wine is then pressed and undergoes partial barrel fermentation. A natural malolactic fermentation is completed before the wine is racked.

The 2012 Grenache spent 16 months in: One Hundred percent 2-4 Year Old French Oak.

The Grenache exhibits aromas of fresh raspberries, violets, lavender and spice. The palate shows weight and richness with a complex array of red berry fruits, fresh herbs, and savoury spice flavours. The texture is silky and mouth filling with lively acid and fine tannins providing great balance and structure. Outstanding wine.

expert reviews about

Landhaus Estate Classics Grenache

Expert Reviews

James Halliday (2012 Vintage) says
From vines 50-70 years old, cool-fermented for 7-8 days, part finishing its fermentation in barrel; thereafter 16 months in used French oak. Here the red fruits dominate, but the power of the tannins on the back-palate comes as a surprise.
Australian Wine Companion

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