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The crafting of oak barrels is a proud tradition at Yalumba with a coopering history dating back to the turn of the 20th century. With its own on-site cooperage, Yalumba is the only winery in Australia, and one of a small and select group of wineries in the world, to enjoy this privilege. Oak plays an important part in the winemaking process and Yalumba has the advantage of being able to completely control the quality of oak used to age its wines. The cooperage also allows Yalumba the unique opportunity to age wine in 100-litre octaves, which are made especially for our premium Old Vine Barossa Shiraz – “The Octavius”.


Cooperage for website May 2012 

Yalumba imports oak staves from the world’s best oak forests in France, America and Hungary. These staves have been exposed to a gradual and harmonious alternating pattern of weather – rain, sun, humidity, wind, snow and fog, in their place of origin. This natural process transforms the wood, ensuring the staves do not impart any bitterness, astringency or colour into the wine.

Once seasoned, the oak is delivered into the hands of the Yalumba coopers to be fashioned into barrels. After being carefully cut and manipulated into shape, the cooper then fires the barrels to toast the wood. The Yalumba coopers employ a long, slow, medium toast, which is proven to be more homogenous and penetrates deeper into the staves. This process helps to eliminate any surface blistering and results in a sweeter more even toast that softens the aromatic compounds. The outcome is a delicate, toast that elevates the natural aromas of the wine and provides the winemaker with a greater control and consistency.



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