Thistledown Wine Company
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THE VAGABOND GRENACHE

The Vagabond Grenache

Blewitt Springs, McLaren Vale

Although we might be somewhat deluded in our belief that the world is just about to wake up to the delights of Grenache, our extensive travels throughout The Rhône and in Spain convinced us that with low yields and meticulous fruit sourcing, Grenache makes world class wine.


We're convinced that, of all of the regions of Australia, the greatest potential for greatness is in the McLaren Vale.We therefore set about finding unique plots throughout the region, looking for specific soil formations that would imbue the Vagabond with finesse, varietal purity and texture.

The Real Review 1 merit classification


Merit Wine - The Real Review Wine Classification

 Comprises the greatest wines of Australia and New Zealand with an outstanding track record of a decade or longer. Each wine has demonstrated its quality in their blind tastings over a period of at least ten years. ⁠

The Vagabond Grenache
$60 | VIEW IN STORE
Tasting 
From 4 remarkable, old, dry grown, bush
trained vineyards in Blewitt Springs, sub-region of McLaren Vale, planted in deep sands with some ironstone. 
This wine possesses a beautifully complex, aromatic nose of violets, wild cherry, rosemary and warming spice. The palate is energetic yet polished and smooth with vibrant cherry, spice, wild strawberry and liquorice on the palate. Medium bodied but multi-layered and textural with a very long, aromatic finish.

Suitable for vegetarians and vegans. 
Points & Awards

  • 95 points - The Wine Front
  • 95 points - Halliday Wine Companion
  • 94 points - Robert Parker Wine Advocate
  •  MERIT WINE - 94 points - The Real Review
  • 93 points - JamesSuckling.com

  • 96 points - Halliday Wine Companion
  • 94 points - The Wine Front
  • 93 points - The Real Review (MERIT WINE)
  • 92 points - Robert Parker Wine Advocate
  • BRONZE McLaren Vale Wine Show

  • TOP 100 AUSTRALIAN WINES (James Suckling)
  • 95+ points - Robert Parker's Wine Advocate
  • 95 points - Halliday Wine Companion
  • 95 points - JamesSuckling.com
  • 95 points - The Wine Front
  • 95 points - The Real Review
  • 16.5/20 points - JancisRobinson.com

  • 96 points (5 stars) - GT Wine
  • 96 points - JamesSuckling.com
  • 95 points - Halliday Wine Companion
  • 94 points - The Wine Front
  • 93 points - The Real Review
  • 93 points - Vinous
  • SILVER - 93 points - McLaren Vale Wine Show

  • 95 points - James Halliday Wine Companion
  • 96 points - JamesSuckling.com
  • 94 points - Nick Butler, The Real Review
  • 94 points - Gary Walsh, The Wine Front
  • 93 points - Wines & Spirits Magazine
  • 93 points - Wine Spectator
  • 91 points - The Wine Advocate
  • SILVER McLaren Vale Wine Show 2020

  • Trophy - Best Small Batch Wine - McLaren Vale Wine Show, 2019
  • Trophy - Best One Year Old Grenache - McLaren Vale Wine Show, 2019
  • Trophy - Best Grenache - McLaren Vale Wine Show, 2019
  • Gold Medal - McLaren Vale Wine Show, 2019
  • Gold Medal - Six Nations Wine Challenge, 2019
  • 96 points - Sarah Ahmed, Decanter
  • 95 points - James Suckling
  • 95 points - James Halliday 
  • 95 points - Huon Hooke
  • 93+ points - Gary Walsh 
  • 92 points - The Wine Advocate

  • Silver Medal - McLaren Vale Wine Show, 2018
  • Silver Medal - James Halliday Grenache Challenge 2018
  • 96 points - James Halliday
  • 94 points - Gary Walsh

  • 93 points - Huon Hooke
  • 94 points - James Halliday 
  • 92+ points - Campbell Mattinson
  • 93 points - Jamie Goode 

Viticulture
As we like to pick ‘on the way up’ our season began quickly with several varieties ripening at once but then progressed nicely, with the ability to pick when it suited given the settled weather. 
Winemaking
From 4 separate, old, dry grown, bush trained vineyards in Blewitt Springs, planted in deep sands with some ironstone. The fruit was hand picked, 68% was wild fermented in a concrete pyramid which had layers of whole bunch and crushed fruit. This ferment had no mechanical extraction. The balance was wild fermented in an open fermenter with 35% whole bunches, hand plunged twice daily. This portion was aged in puncheons while the pyramid fermented was pressed back to a concrete egg and oak puncheons for maturation. 
All Vintages 
Click below to download tasting notes in PDF format.
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