Château Tanunda, Birth place of the Barossa, was established in 1890 and is the site of some of the Valley’s first vines planted as well as its first winery.
The Château is privately owned by the Geber family who are proud custodians of the Chateau’s 130th year winemaking tradition.
Its 130 years of winemaking heritage makes it the only internationally-recognised winemaking Château in Australia, a champion of Barossa Old Vine Expressions and is regularly rated amongst the top wine producers in the country.
This is one of the most historically significant winery buildings in the Barossa Valley, built from bluestone quarried in the late 1880s and restored by the Geber family some 120 years later.
Château Tanunda owns almost 100ha of vineyards in Bethany, Eden Valley, Tanunda and Vine Vale, including an impressive collection of old vines aged 50–150 years old.
Additional fruit is sourced from a group of 30 growers covering the panoply of Barossa districts.
The premium wines are typically hand picked, basket pressed and neither fined nor filtered.
The focus here is on old-vine wines, as well as single-district and single-vineyard wines under the Terroirs of the Barossa and The Château labels respectively.
A second cellar door has opened in the Rocks, Sydney.
TASTING NOTES
‘The Three Graces’ is a classic Bordeaux style blend of the worlds three most noble varieties. A classic lifted nose of blackcurrant cassis and cedar wood with hints of black olive, pepper, violets and tobacco.
The palate is an integrated blend of flavours, svelte and seamless showing prominent blackcurrant fruit delicately interwoven with tobacco leaf, capsicum, black pepper and savoury French oak giving the wine an undeniable elegance and generous length.
WINEMAKING
The grapes for the Three Graces are selected from premium vineyards in the Barossa and Eden Valleys.
Delivered in small bins the grapes are de-stemmed and fermented in small format stainless steel open fermenters.The must is hand plunged
twice daily, with fermentation complete over of 7 days on skins at 22 - 28° C.
The skins are gently pressed in our basket press and the individual parcels are matured separately for three months before being racked, blended and matured for in French oak barrels in our cellars.
REVIEWS
GOLD MEDAL
Review by: Berlin Wine Trophy 2019
GOLD MEDAL
Review by: China Wine and Spirits Awards 2019
94 POINTS
Review by: Sam Kim, Wine Orbit
This is immediately appealing on the nose showing cassis, Black Doris plum, cherry tart and mixed spice aromas, followed by a wonderfully weighted palate that is fleshy and delicious. Up front and highly enjoyable. At its best: now to 2027.
VIVINO: 3.9
