Chateau Tanunda


Further to my recent column on Chateau Tanunda’s 125th anniversary, I’ve uploaded all of my tasting notes from this eye-popping event onto the app. 

There are 45 reviewed wines, ranging from the small-volume, expensive reds made from ancient vines, to the commercial lines such as the $20 Grand Barossa range (shiraz – tastings, cabernet – tastings and riesling – tastings) and the amazingly priced Matthews Road Eden Valley cabernet (tasting) and shiraz (tasting) ($15, exclusive to Dan Murphy’s).

The top-end wines tasted include The Chateau 100 Year Old Vines Shiraz (five vintages – tastings) and Grenache – (tasting) (both of which sell for $100); The Everest Shiraz (tastings) and The Everest Grenache – (tastings) (both sell for $195) – and there are five vintages of grenache and six of shiraz – this extraordinary oeuvre climaxing with a unique red wine released to celebrate the 125th anniversary. This is the 2013 Chateau Tanunda 150 Year Old Vines 1858 Field Blend (tasting), made from a single Eden Valley patch of grenache, mourvedre and malbec and selling for $300. This is a whopper, the alcohol not far shy of 16%, and the wine seems destined to live till the end of the chateau’s next century.

These are amazing wines, and somewhat under-sung, it seems to me. They’re not cheap, but why should they be, when they’re of very high quality and tiny production, before you even consider the nostalgia value of the historic old vineyards. At the other end the scale, the Grand Barossa reds (shiraz – tastings & cabernet sauvignon – tastings) are terrific value at $20 a bottle.

To top it all off, there is The Chateau 100 Year Old Vines Semillon ($50 – tastings). You may already have known of the Chateau Tanunda reds, but probably not this surprising wine. This is a great wine (especially the 2013 – tasting), and even more surprising, it’s cast in a style all of its own – unlike Hunter Valley, Margaret River or anywhere else – and inviting comparison more than anything with traditional Rhone Valley white wines. Take a bow, chief winemaker Stuart Bourne.

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