Wine Advocate 88 points - The 2005 Shiraz & Viognier (5%) spent 17 months in French and American hogsheads, 10% new. Purple-colored, it has a reticent bouquet of violets, earth, plum, and blueberry. This leads to a firm, full-bodied wine with layers of fruit, light tannins, and 2-3 years of aging potential. Drink this tasty wine through 2012. This wine is an excellent value. (Oct 2007)
A combination of small (8 tonne) and large (30 tonne) fermenters have been used with a fermentation cycle of 8 to 12 days. Select parcels were fermented with a percentage of viognier grapes, other parcels were fermented with viognier juice. This has given a soft and stylish wine showing subtle viognier aromatics combined with the medium weight and structure of shiraz. Sourced from both Barossa Valley and Eden Valley shiraz vineyards, with an average age of 30-50 years. Small volumes of Eden Valley viognier were fermented with the shiraz.Smooth, silken and flooded with plums, cedar, vanilla and sweet jubey raspberries with just subtle whiffs of the florals of viognier. On the palate the wine shows rich black fruits with peppery spices, cloves and cardamon seeds, finishing with a lingering coffee anise texture.
|Yalumba was founded in 1849 by Samuel Smith, British migrant and English brewer, who had brought his family to Angaston seeking a new life. After purchasing a 30-acre parcel of land just beyond the southern-eastern boundary of Angaston, Smith and his son began planting the first vines by moonlight. Samuel named his patch ”Yalumba” - aboriginal for ”all the land around”.
Five generations and 160 years later Yalumba,
Australia’s oldest family owned winery, has grown in size
and stature, embodying all that has made the Australian