Alkina: Dirt, Terroir + Grapes. The New Barossa Grenache

The Barossa Valley in South Australia is Australia's most well-recognised region. It has been historically known for ultra-ripe, intense, Shiraz and is a significant part of why Australian wine is known outside of Australia. Scoot forward to 2023, and we know so much more detail and have so much more data to support the diversity of terroirs within the Barossa Zone (Eden Valley + Barossa Valley), and its capacity to produce very high quality wine made from a variety of grapes. In this video, I taste through four Grenache wines (and reference a fifth international interloper) from Alkina in the Barossa Valley. Under the guidance of dirt guru Pedro Parra, Alkina has sought to understand the micro-terroirs within their property in Greenock. The property and winery are certified Organic and Biodynamic, the wines are ultra-high quality; eloquent expressions of the dirt in which the vines are grown, and unfettered by oak (qvevri, amphora and tulip).
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0:00 - Intro
0:26 - Key Players in Alkina
3:42 - 2020 Polygon 5 Grenache, (Schist grown; energy vitality), Greenock 13.7% alcohol
4:56 - 2020 Polygon 3 Grenache, (Limestone grown; lightness, elegance), Greenock 13.3% alcohol
7:05 - 2019 Rippon Tinker's Field Pinot Noir (Schist grown), Wanaka NZ
8:35 - 2022 Ex Libris Grenache (Limestone grown), Greenock
10:41 - 2022 Kin Grenache, Greenock
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To better understand the diversity of the Barossa terroir, see the Barossa Grounds Project. Super maps, dirt detail and climate data: barossawine.com/vineyards/bar...
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Who is Pedro Parra? For lovers of video (hey, that's us!) check out the Vimeo link here: www.alkinawine.com/Video
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Any review you see on my socials ( / erinllarkin , this channel and my website (www.erinlarkin.com.au) are never paid for by wineries or anyone else: the wines are featured on their merits - because they have risen to the top in tastings. If you try the wines I recommend and you like them - good! Because so do I.

[@toddbelanger1923]

I'm so happy to see you back ..always a joy listening to you.

[@jessestack]

Great video Erin!

[@lorenzoalvino6965]

Tried a sneak peak of the Polygon 22, totally agree, absolutely amazing! Unfortunately I've struggled with reductive wines across their range in my last two visits to the cellar door, without it, great wines. I definitely recommend the Paralian 21 grenache (42$) for a Grenache under 50$.

[@erinlarkin]

Another superstar. I can feel an under $50 Grenache video upcoming…

[@Archie-qm2og]

Amazing! As a geology undergrad who loves wine this is so exciting! Now to order Pedro's book....

[@erinlarkin]

He is fascinating! And passionate. Also a good book if you’re a jazz nut…

[@1949cr]

Febrile?? You may be the first wine writer to use that term. Very meaningful.

[@erinlarkin]

It’s an appropriate descriptor for the acid and tannin interplay I believe. Not unlike ‘nervy’.

[@Ruirspirul]

now these are wines I would love to try! great introduction to winery.

[@erinlarkin]

Track them down, or visit the cellar door! Very exciting project. Thanks for watching!

[@Ruirspirul]

@@erinlarkin I would love to, if ai wasnt on the other side of the planet 😄

[@steveilich2197]

so cool Erin 🙂

[@erinlarkin]

Thanks Steve!

[@steveilich2197]

Ordered a six pack of the Kin after viewing your clip Erin, financially poorer but spiritually richer 🙏

[@erinlarkin]

That is the most accessible wine in the lineup. I hope you enjoy!

[@Cromatt11]

I love the Yangarra old vine Grenache - if that comes anything close to that for $35 im in!

[@erinlarkin]

haha. I also love that wine! Ooof. I see $40 online. It sneaks in under $50. Maybe I need an Under $50 Grenache Rivalry video... Best of!

[@QualeQualeson]

Hello. Wine newbie here. I noticed that your (Au/NZ) wines seem to have more non natural corks than I'm used to seeing. I Googled it and a whole cork rabbit hole appeared of course :) Looks like there might be a tendency towards returning to natural cork in your region, and some major producers even said that they returned because the screw cap lowered the quality of their wine. This is contrary to what I've been taught. Now I'm wondering what an Aussie wine nerd thinks. Cheers,

[@erinlarkin]

Are you asking about Diam (composite cork) vs natural cork?

[@QualeQualeson]

@@erinlarkin I binge watched a slew of your videos as part of my newfound interest in wine and asked a series of questions on different videos, not really thinking of how busy and hard working you must be. Please don't feel obligated to get through any more, you'd spare me the notion of having been unrealistic and inconsiderate. I apologize. And if this response annoys you, kindly observe if you will, that the question in the above post is clear. You're just going too fast :) Kind regards from Norway.

[@user-be9cf5qv2q]

I love grenache, but what's with the corks? I thought we'd gotten past this. And selling grenache for more than $100 is an act of treachery here in South Australia. Plenty of brlliant grenache for less than $50. Hat's off to Bekkers and Thistledown and Aphelion. If you want decent grenache from the Barossa, see Tim Smith.

[@erinlarkin]

All great producers that you mention! I also like the Cirillo Grenaches

[@danielmagg6096]

sounds very interesting, but 300 bucks.. hmm

[@erinlarkin]

What about $35 for the Kin? Great value!

[@danielmagg6096]

@@erinlarkin Yes, that one for sure, will look out for it! Ever since I visited Mclaren and Barossa, i am a big Grenache fan, also went to the right places after watching your videos ;)

[@erinlarkin]

I’m so glad to hear that!

[@markpurdie455]

Interesting video, thanks. Yangarra Old Vine great value under $50, I also like Lake Breeze Old Vine Grenache - for around $30.

[@erinlarkin]

You’re right Mark!

[@Maxindifference]

Alcohols of 13% correlates to unripe fruit. Particularly in Barossa Grenache.

[@1949cr]

Maybe not. Whole bunch can be a factor. And those fermenter may be another factor.

[@Maxindifference]

@@1949cr another factor in what? Unripe tannins? Unripe flavours? And the addition of stalks plus reductive winemaking = unripe

[@1949cr]

@@Maxindifference stuck in Overripeland?

[@Maxindifference]

@@1949cr or I’m correct and the wine is still made from fruit that isn’t ripe. And tastes it

[@1949cr]

@@Maxindifference where in South Australia would you get unripe fruit? For Australia, almost everywhere on the mainland that's an oxymoron.