Jay Miller - "The 2005 Alexander Laing Old Vines Grenache was sourced from 100-year-old vines in the Greenock subregion of Barossa. Dark ruby-colored, it has a complex bouquet of damp earth, sage, smoked herbs, espresso, cassis, and kirsch. Velvety-textured with superb depth, it also has well-concealed tannins which will allow the wine to evolve for another 4-6 years. It has a pure, 45-second finish. This is an outstanding Grenache."
Winemaker - "Alexander Gordon Laing was yet another explorer from Scotland who trekked around West Africa in the 18th century. Alexander Laing, like the rest of our Single Vineyard Series, owes its existence to the blocks of weather-beaten bush vines that survived the vine-pull of the end of the last century."
The 2005 Alexander Laing Old Vines Grenache was sourced from 100-year-old vines in the Greenock subregion of Barossa. Dark ruby-colored, it has a complex bouquet of damp earth, sage, smoked herbs, espresso, cassis, and kirsch. Velvety-textured with superb depth, it also has well-concealed tannins which will allow the wine to evolve for another 4-6 years. It has a pure, 45-second finish. This is an outstanding Grenache.
Jay Miller on Oct 1st, 2007
Zalto Denk-Art Bordeaux Glass
The Zalto Bordeaux glass is recommended for weightier style reds, probably our most widely used glass when tasting in house, this glass is great for many different wines. The large bowl helping aerate and soften tannins whilst accentuating the wine's depth and concentration. The Bordeaux glass is the ideal choice for Cabernet Sauvignon, Shiraz, Zinfandel, Bordeaux or Rhône style blends and many other red wines. Surprisingly, it is also the glass of choice for oaked Chardonnay, the shape of the bowl accentuating the balance of ripe fruits and oak.
Jonathan Maltus is the first Englishman in Bordeaux to win a perfect score from Robert Parker for his 2010 Château Le Dôme (we sold out at £2,200 per case). The hallmark of his work is producing wines of great complexity and longevity - a point proved by the recent hike in scores for his older 2005 vintage of the same, recently re-tasted and awarded 98 points. Jonathan is also known for Château Teyssier, Les Astéries and Vieux Château Mazerat in Bordeaux alone – efforts for which he was awarded an OBE in 2016.
“Jonathan Maltus I have known since he arrived at Château Teyssier 20 years ago, epitomises creation and determination – characteristics well-recognised by his OBE. His wines speak for themselves and should also be awarded an OBE – Ordre de Bordeaux Excellence.” says Steven Spurrier.
Not content with bringing Château Le Dome, Château Teyssier and its satellites to the forefront of modern winemaking in Bordeaux, Jonathan decided to try his hand in Australia by purchasing small blocks of old vines in the Barossa Valley in 2001. These small blocks were in the northern ‘arc’ of the Barossa, focusing on 120 year-old dry-grown vines that have never suffered from phylloxera.
Jonathan and his team's approach to making wines in Australia is old world influenced. This is what separates The Colonial Estate from other wineries around the world. No expense has been spared, with only the finest of winemaking practices and French oak barrels being utilised. In fact, Jonathan has gone to the extreme by importing all his winemaking equipment from St-Emilion: wooden vats, barrels, triage tables etc. as their aim is to produce wines of outstanding stature to set them apart from all the rest...
A land of rolling hills and ancient vines, in the heart of South Australia, Barossa is arguably Australia’s most recognised wine region, but has not been without its ups and downs.
Barossa’s story began in the mid 1800s when a group of Silesian Lutherans, fleeing religious persecution, settled in the region and began working the land of Barossa’s largest land owner George Fife Angas. The settlers took to growing fruit and due to the climate in the region, grapes were most ideally suited and toward the end of the 1800s, several wineries had been established. Distinctly Germanic names such a Johann Henschke, Oscar Seppelt of Seppeltsfield and Kaesler that are leading names in the Barossa wine industry today are evidence of these early pioneers, and many are continuing today through several generations of the same family.
The wines were originally produced for religious and home use but it didn’t take long before they were being made commercially and by the start of the 20th Century wine was being exported back to England. The demand for fortified wine was huge and this coupled with the long journey on water, fortified wines dominated Barossa’s wine market right up until the end of the 1960s, but this would lead to a crisis that would set the industry into decline. As demand for fortified wines dried up, many growers were left unprofitable and the South Australian Government introduced the vine pull scheme, uprooting many of Barossa’s ancient vines during the 1980s. It took the efforts of some of the regions new faces of the time to bring the industry back by paying the growers above market value for their grapes, and saving the old vines that have become a hallmark of Barossa wine.
It is Barossa’s ancient vines that have shaped the region's style and reputation and the forward thinking attitude of the region's producers is one that is only beginning to filter through to the rest of the wine world. The winemakers of the 1980s helped to revive Barossa’s heritage, paving the way for the next generation of Barossa winemakers and this balance between heritage and progression has continued with an unparalleled energy through the region's newest and brightest stars of the 21st Century.
The Barossa Valley is warm and dry with low rainfall and low humidity, which can lead to a risk of drought during the growing season. It’s lower in altitude and is typified by gentle, rolling hills and valleys and is home to some of the world’s oldest clusters of vines, some of which are over 125 years old. These old vines are very low yielding and produce exceptionally concentrated fruit which is exploited by producers like Greenock Creek, Hobbs and Standish to make very rich and powerful wines that due to their concentration, often reach high levels of alcohol. Although several varieties are grown across Barossa, by far the most widely planted is Shiraz, producing rich, fruit forward wines. In the past, Barossa’s reputation has suffered from this rich style of wine, with consumers and producers favouring wines from cooler areas of Australia. However, a wave of smaller, artisan wineries began to pop up during the 1980’s and 1990’s and brought a resurgence to this region.
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Superb 100 y/o vine Barossa Grenache that bulges w. ripeness & shimmers w. a complex veneer of sweet spice & oxidative caramelisation. Med garnet. Pronounced aroma intensity w. smoky, caramelised, toasty oak, nutmeg, clove & liquorice spice. Prune, leather, eucalyptus, black cherry, plum & tobacco-laced raspberry. Fully developed. Dry. High alc, m. silky tannins, black cherry, crème de mure, black raspberry & cream. Med acid, m+ body & a m+ finish dripping w. black liquorice, caramel, toffee & loganberry.