Throughout the Barossa and Coonawarra, carefully selected vines have been recognised for producing exquisite fruit that create Yalumba’s most prestigious and savoured wines. Crafted only when all elements of viticulture and winemaking come together, Yalumba’s Rare & Fine wines are the very best examples of the varieties and blends that have found a natural home here in Australia over five generations of winemaking.
Colour: Deep garnet red
Aroma: Fruit is at the core of the bouquet, all red and black currants – overlaid with savoury herbs, green spices, cedar and pipe tobacco.
Palate: The palate is of sophisticated precision with a refined line. Long and textured it captures the concentrated flavours and presents them with a silken grace. Under all that supple, fleshy muscle, the wine has a strong spine, structured to last and last. A wine for the future, which will not reach its peak until 2027. Savour with slow roasted rack of veal, rubbed with sea salt, rosemary and garlic, served with roast potatoes, carrots, parsnips or chargrilled brussel sprouts with lotus root and sweet marinated tofu.
Grape Varieties: 74% Cabernet Sauvignon and 26% Shiraz
Aging: Matured for 22 months in a mix of 31% new French barriques and hogsheads, 22% one-year old French barriques and the balance in older French barriques and hogsheads
Awards: 95pts – Wine Spectator; 96+pts – Wine Advocate-Parker
History of Yalumba
Yalumba was founded in 1849 by Samuel Smith, British migrant and English brewer. 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 wine success story the envy of winemakers the world over.