A very dry, warm January was followed by much-needed rain in February. Growers ensured the fruit remained healthy, an...Read more...
Finished a little weak for my taste. But some good fruit - I get strawberry. Read more
I have tasted this wine over a couple of years in the hope that it would evolve and 'get better' - needless to say that my wait was in vain... too ... Read more
drank august 2007 / good summer sipping to accompany various fare / not as fresh as would have liked / citrus and fruit Read more
Food Pairings for Yalumba Shiraz Blend Barossa
Finished a little weak for my taste. But some good fruit - I get strawberry.
I have tasted this wine over a couple of years in the hope that it would evolve and 'get better' - needless to say that my wait was in vain... too fat, some citrus notes, nectarine, lemon/lime... some orange peel and some honey well integrated but somewhat the flavours, aromas and the body of the wine do not go together... not my cup of tea!
drank august 2007 / good summer sipping to accompany various fare / not as fresh as would have liked / citrus and fruit
External Reviews for Yalumba Shiraz Blend Barossa
Beguilingly lithe and fragrant, not as explosively aromatic as some Viognier, but rife with honeysuckle, pear and melon flavors that keep echoing appealingly on the dry, open finish. Drink now.
Aromas are of grass and tropical yellow fruit. Fresh pineapple and pear are the dominant flavors on the palate, and persist on through the finish. Medium-bodied, with nice weight; very good overall, particularly at this price.
Yalumba The Virgilius Viognier 2003: Ausbau in Stahltanks und in Barriques gereift, lagerfähig 2 - 4 Jahre ab Jahrgang, empf. Trinktemperatur 8°CJahrgang: 2003Inhalt: 0,75 LRegion: Eden ValleyWeingut: YalumbaRebsorte: 100% ViognierRestzucker: 0,75 g/LiterRestsäure: 6,25 g/LiterAlkoholgehalt: 14,5 % Weißwein
A very dry, warm January was followed by much-needed rain in February. Growers ensured the fruit remained healthy, and the cool, dry weather that followed was perfect for ripening. The result was a vintage that produced smaller volumes of intensely flavoured grapes. Select parcels of hand picked Shiraz and Viognier were co-fermented in eight ton, open fermenters. Once again, we allowed the onset of natural yeast fermentation, ‘wild ferment’, to add a degree of complexity. To ensure the completion of fermentation we also added winery cultured yeast. All batches were then run separately to French oak for barrel maturation.
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