Yalumba The Strapper GSM 2015

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The GSM blend is a stalwart of the Barossa. The three red varieties have been planted in the region for nearly 170 years, and in the past were commonly blended to make fortified ‘tawny port’ style wines. After World War II the same blend started to become popular in table wines. ‘Grenache Shiraz Mataro’ is a bit of a mouthful - hence the birth of the colloquial ‘GSM’.

About the Vineyard

A wet winter led into a dry spring, resulting in smaller berries, bunches and crop levels. The reduced berry and crop size has produced grapes with great aromatics and flavour. It was a long and mild summer with very few heat spikes and wonderfully cool nights. The long ripening of the three varieties resulted in a wine of great aroma and flavour.

Wine Production

The three GSM varieties are picked separately for this wine and wild fermented in small batches – some in oak and some in stainless steel. The subsequent wines are aged in a mixture of large and small oak vats, puncheons and smaller oak barrels to allow the wines to develop without the influence of too much oak flavour and to increase textures and complexity. Matured for 12 months in new French oak hogsheads and puncheons (12%), balance in older French, Hungarian and American oak hogsheads,French oak puncheons and barriques.

Tasting Notes

Garnet red in colour, this wine leaps from the glass with strawberry compote, potpourri, nutmeg and fennel seed. The palate has juicy raspberry, ironstone and a long savoury line that finishes with talc like tannins.

Food Pairing

Enjoy with corn and zucchini fritters topped with a smoky tomato relish or southern fried chicken ribs and jalapeno mayonnaise.

Vineyard & Production Info
Vineyard name:
Multiple Vineyards
Soil composition:
Barossa Vineyards
Elevation:
300-1,500 feet
Average Vine Age:
35 years
Certifying organizations:
ISO14001; Entwine Australia
Sustainability certification:
EPA Acredited Sustainability Licence
Winemaking & Aging
Varietal composition:
48% Grenache, 34% Shiraz, 18% Mourvèdre
Prefermentation technique:
1-3 days on skins pre fermentation before wild yeast start to ferment
Fermentation container:
Stainless steel tanks and Oak vats
Malolactic fermentation:
Yes
Fining agent:
Vegan
Type of aging container:
Hogsheads and puncheons
Age of aging container:
12 months
Type of oak:
French
Length of aging before bottling:
24 months
Analytical Data
Alcohol:
13.5 %
pH level:
3.6
Residual sugar:
0.6 g/L
Acidity:
5.5 g/L

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