Yalumba Barossa Shiraz 2017

With 170 years of unbroken independence, Yalumba continues to make wine at its founder’s home estate under direction of the same family today. Samuel’s Collection honours Yalumba’s founder Samuel Smith, his spirit of independence and conviction to invest in the land and make great wine.

About the Vineyard

The growing season began with a wet winter and spring, providing plenty of water throughout the root zone for the vines to access. Spring and early summer temperatures were mild and below average, resulting in a long, even ripening period. Warm, dry days with cool nights during late summer and autumn were ideal for grape growing, producing grapes with a richness and purity of fruit, balanced with concentration of flavour.

Wine Production

The wild yeasts present on the grape skins were allowed to initiate fermentation and then cultured winery yeasts were added to complete the process. Different fermentation options allowed us to optimise each individual batch and promote excellent colour, rishness and texture. Matured for 10 months in 15% new French, Hungarian and American hogsheads, barriques & octaves, and the balance in old octaves,hogsheads and barriques. The result is a wine with excellent depth of colour and a rich generosity.

Tasting Notes

A moreish Barossa Shiraz that is approachable, full-bodied and fleshy. Deep and brooding with aromas of dark fruits, red spices, anise and ripe cherries, the palate flows with even texture towards a soft finish.

Food Pairing

Enjoy with sweet potato and black bean burgers or a lamb roast with all the trimmings.

Vineyard & Production Info

Vineyard name:

Multiple

Soil composition:

Barossa Vineyards

Elevation:

300-1,500 feet

Average Vine Age:

40 years

Certifying organizations:

ISO14001; Entwine Australia

Sustainability certification:

EPA Acredited Sustainability Licence

Winemaking & Aging

Varietal composition:

100% Shiraz

Prefermentation technique:

1-3 days on skins pre fermentation before wild yeast start to ferment

Fermentation container:

Stainless steel tanks

Malolactic fermentation:

Yes

Fining agent:

Vegan

Type of aging container:

Barriques, Octaves and Hogsheads

Age of aging container:

0-5 years

Type of oak:

French, Hungarian and American

Length of aging before bottling:

10 months

Analytical Data

Alcohol:

14.5 %

pH level:

3.6

Residual sugar:

0.5 g/L

Acidity:

6.1 g/L