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.
CAMPBELL MATTINSON - HALLIDAY'S WINE COMPANION
Grenache with panache. Light but insistent. Anise, raspberry, sweet spice and more earthen notes do a cracking job of of both deliciousness and pure quality. It has structure and length, but mostly it just makes you want to keep diving back in for more. A truly excellent wine.
CAMPBELL MATTINSON - THE WINE FRONT
Gary Walsh has already reviewed the 2018 here but this 2017 is the current release. It’s dry grown on bush vines planted in 1949. Fermented with whole bunches. I saw this wine earlier in the year (and loved it) so was very happy when I saw it come through the door again. The perfume of this wine. Intoxicating to say the least. It’s super light in colour, incredibly youthful too, with redcurrant, anise, sweet spice and floral elements putting on a dramatically beautiful show. It’s fine, it’s not dense at all, but it reaches and insists. It’s grenache through an ultra-sharp lens, all the details clear.