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Tri-Centenary Grenache Museum Release

Museum Collection

The Tri-Centenary Museum Release 2015

2015

Grenache

There’s a very direct feel to this grenache, from a parcel planted in the 1880’s. The fresh, red-floral perfume and the raspberry and redcurrant aromas are so beautifully fresh. The palate has directness, intensity, focus and elegance with a very vibrant, gently tart red-fruit core. Holds long, pure and fresh. Drink or hold.

James Suckling, 4 June 2019
96 Points

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Museum Releases
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Museum Collection

Barossa

The Tri-Centenary Museum Release 2015

Grenache 2015

$100
750mL Bottle
The Tri-Centenary Grenache 2015  Museum Release was handpicked from old, gnarly bush vines planted in 1889 in two acres of deep sandy loam soil over red-brown clay in the heart of the Barossa Valley. Year after year these ancestor vines give small quantities of exceptional grapes.
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The Tri-Centenary Grenache 2015  Museum Release was handpicked from old, gnarly bush vines planted in 1889 in two acres of deep sandy loam soil over red-brown clay in the heart of the Barossa Valley. Year after year these ancestor vines give small quantities of exceptional grapes.
Tasting Note Medium depth in colour, showing brick red maturity. Opens with savoury aromas of cedar and citrus peel, subtle red and violet fruits slowly begin to emerge. Lovely spicy and dark, brooding, mature complexity is developing. The medium bodied palate is initially soft and generous, surrounded with fresh acidity and fine tannins that round out the finish. Perfect drinking now.
Terroir This single vineyard Grenache has been crafted from grapes sourced from a two acre block in the Yalumba Tri-Centenary vineyard. Located in the heart of the Barossa Valley, this block comprises 820 gnarly old bush vines that were planted in 1889. The vineyard features deep, sandy loam layers underlain with red-brown clay. As temperatures increase and evaporation levels rise, moisture levels in the sand decrease rapidly, but the vine is able to draw moisture from the underlying clay. With careful management, dry grown vines on these soils can consistently produce outstanding quality fruit.
Treatment Matured for 8 ½ months in older Yalumba-coopered French oak hogsheads.
1999 2023

Accolades

Finesse and beauty
After a decade in the bottle, the evidence is strong that the pale hues and filigree palate shape of The Tri-Centenary Grenache is sturdy enough to last the distance. A lively perfume persists – a hint of raspberry and plum, with violets peeking through at the edge – but the fruit weight has diminished, leaving a skinny body that is still well-sculpted. This vintage is the first Tri-Centenary Grenache to feature in Yalumba’s Museum Releases; it also marked the start of Yalumba’s extended maceration experiment with old-vine Grenache (spending 41 days on skins), showing the merit of an intention to create noble, slender Grenache of finesse and beauty.
David Sly

Finishes long, graceful and composed
A poised and beautifully structured museum grenache release from 126-year-old vines. A bright, translucent ruby with fruit tones of red plum, dried cranberry and red cherry with a light shading of ginger spice and hints of citrus blossom, charcuterie, dried citrus rind and a subtle leathery facet. It's savoury and subtle with almost a creamy edge and superfine, silky tannins as it retreats. Finishes long, graceful and composed. Sadly, winemaker Kevin Glastonbury leaves Yalumba in '25 after a long tenure making these beautiful wines, but he should be proud as punch. It's a cracker.
Dave Brookes

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Current Release

2023

In our Old Vine Charter, a Tri-Centenary vine is classified as a vine whose life has spanned at least three centuries. The Tri-Centenary Grenache is made with Tri-Centenary bush vines that were planted in 1889.

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The Museum Collection

Twenty years ago our winemaking team began putting away our flagship wines with the intention for the bottles to be enjoyed at a later date.​ It was envisioned that beautifully aged wines, released every year, would promote the reputation of surviving heirloom vineyards and consistently show the skilled craftsmanship behind our Yalumba collection. 

​Our 2025 release builds on that milestone with the second release of our back vintage programme. ​These wines are aged up to 20 years and capture the essence of our commitment to wines of pedigree and exceptional quality.​ We have addressed the challenge associated with preserving wines under optimal storage conditions, thereby ensuring their maturity and quality.

Discover the collection

Your fine wine guide to Tri-Centenary 2015

A glass of The Tri-Centenary sitting next to it's decanter

Decanting The Tri-Centenary

For optimum drinking, we recommend decanting fine wines and wines that have been cellared. Learn more about decanting wines.

More About Decanting
An image from inside the special cellar with wine bottles stored along all walls

When to drink

The Tri-Centenary delights on release and will mature for at least 20 years in the cellar. Learn more about cellaring wine.

More About Cellaring
A glass of The Tri-Centenary sitting in front of the bottle

Glassware

Appreciate everything The Tri-Centenary has to offer in a wine glass made specifically for the Shiraz varietal.

More About Glassware
A close up image of a Yalumba cork used for a red win bottle

A note on corks

At Yalumba, we remain fervent supporters of high grade cork closures for select wines. Learn more about natural wine closures and how best to store wines under cork.

More About Cork
Food & Recipes
4 Aug 2021

Pizza and Yalumba Grenache, A Perfect Pair

The perfect weekend mashup: pairing Yalumba Barossa Bush Vine Grenache with fresh homemade pizza. Follow this gourmet Margherita recipe from local Barossa Chef Matteo.
Read More
Food & Recipes
21 Feb 2018

KG's Pork Belly with Asian Style Salad

Often described as one of Australia's unsung heroes, old vine Barossa Grenache is finally getting the respect it deserves. This pork belly dish with Asian flavours pairs perfectly with our Old Bush Vine Grenache.
Food & Recipes
9 Jan 2018

Sam's Jerk Chicken with Mango Salsa

Spice up your barbecue with winemaker Sam Wigan's Jamaican jerk chicken with mango salsa recipe, perfectly paired with Samuel's Collection Grenache Rosé for summer nights.