To maximize our blending options the three Barossa grown varieties of Mourvèdre, Grenache and Shiraz were fermented as separate parcels in Yalumba’s 8 tonne open top stainless steel fermenters, utilising the Yalumba designed cap plunger for cap management. Again, this year we have allowed the onset of natural yeast fermentation to add a degree of wild complexity, to which we then added winery cultured yeast to ensure the completion of the fermentation.

This wine is medium depth crimson in colour with a nose of sweet and silken dark cherries and raspberry aromas, followed by a very rustic touch of smoke, leather and raisins. The palate suggests a generous, supple wine with malty chocolatey flavours merging with sweet black cherry fruits, finishing with fine tannins.

Other Vintages

2005 | 2004 | 2003 | 2002