A combination of small (8 tonne) and medium size (25 tonne) static fermenters have been used, with a fermentation cycle of between 8-12 days. The natural or ‘wild’ yeasts present on the grape skins were allowed to initiate the sugar fermentation. Cultured winery yeasts were then added to complete this fermentation. The majority of parcels were then run to barrel, with some select parcels remaining ‘on skins’ post fermentation for 1-2 weeks. The result is a wine with excellent depth of colour, richness and complexity.
Fashioned for elegance and restraint rather than brute power this wine has a supple, silken texture and fine grained, earthy tannins.
|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