The grapes were hand picked and crushed to our 8 tonne open top stainless steel fermenters. The natural or 'wild' yeasts present on the grape skins were allowed to initiate the sugar fermentation. Cultured winery yeasts were then added to complete this fermentation which was, along with cap/skin management, controlled by the Yalumba designed cap plunger. The result is a wine with excellent depth of colour, richness and complexity. Generally the grapes for ‘The Octavius’ are sourced from vineyards within both the Eden Valley and Barossa Valley regions, however, in Vintage 2004, only Barossa Valley grapes were used. The vines are all mature, most being between 70 and 100 years old. Vineyard yields are generally between 2 and 5 tonnes per hectare. Soil types vary from red-brown earth over red clay, sandy loam over clay to sandy soils.
A palate of depth and intensity with dark fruits, violets, and floral flavours help to unveil the richness of this wine. Soft, refined tannins give balance and structure. This wine is made for medium to long term cellaring.
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