Chief winemaker Louisa Rose directs the winery in a style of their own. It incorporates unique elements such as a grape vine nursery and on site cooperage. Yalumba is at the forefront of introducing new varieties and styles to the Australian palate. They include perfumed Viognier, fresh Vermentino and supple Tempranillo, with Fiano and Verdejo soon to come. Yalumba adopts a holistic approach to environmental practices, focusing on sustainability and natural resource management. They take a leading role in the industry by reducing carbon emissions, increasing biodiversity and exploring organic viticulture. Yalumba has been recognised on the international stage with numerous awards for sustainable environmental management practices. They celebrated 160 years of Barossa heritage with the development of the Barossa Old Vine charter and the release of red wines from ancient Shiraz and Grenache vines. Yalumba was founded in the Barossa Valley in 1849 by British migrant and English brewer, Samuel Smith. Smith and son planted the estate’s first vines by moonlight after purchasing a 30 acre parcel of land just beyond the south eastern boundary of Angaston. Samuel named the patch Yalumba, an aboriginal word meaning all the land around. Five generations and 160 years later, Yalumba has grown in size and stature to become Australia's oldest family owned winery. Yalumba is now run by fifth generation descendant, Robert Hill-Smith and family. Robert was appointed Managing Director of Yalumba in 1985. The Hill-Smith family is committed to an energetic and innovative company that is quality focused and young at heart.
BOB CAMPBELL MW - THE REAL REVIEW
Serious and attractive red with juicy cassis, dark berry, violet and plum flavours with a seasoning of spice and anise. This is a successful partnership between two top red grape varieties that have been sensitively blended.
This blend is in the DNA of Yalumba, so it is no wonder this red stands out in the lineup of fresh, good value Samuel’s Collection wines. This has a very silky and attractive feel with a mouth-filling and satisfying run to the finish. Drink now. Screw cap.
TONI PATERSON MW - THE REAL REVIEW
A fragrant, ripe, perfectly-balanced red with excellent fruit composure, restraint and harmony. Excellent plummy flavours with cranberry and redcurrant accents, which give freshness and liveliness to the palate. What I love most about this wine is its intense flavour, without being overly weighty. It's a well-made, modern interpretation of the Australian classic 'shiraz cabernet' blend
CAMPBELL MATTINSON - HALLIDAY'S WINE COMPANION
Matured for 8 months in French, Hungarian and American oak hogsheads, 16% new. The winery notes suggest that this be consumed with prawn and chilli linguine, an insight into its lighter style if ever there was one. It's not too light but it's not a hulking red by any stretch. It tastes of plums, raspberry, iodine and wood smoke, and has sweet spice notes threaded into its (modest) tannin. It's good for drinking, most certainly.
HUON HOOKE - THE REAL REVIEW
Medium to deep red colour with a glint of purple and a big coffee grounds aroma, the palate medium to full-bodied and fleshy, smooth and supple in texture and again showing a lot of coffee-grounds. It's different, and tasty.