Yalumba Shiraz Y Series 2003

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Winemaker's Notes:

The Barossa Valley Shiraz vineyards used for The Octavius are all mature and generally between 50-100 years of age, w...

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Winemaker's Notes:

The Barossa Valley Shiraz vineyards used for The Octavius are all mature and generally between 50-100 years of age, with yields normally between 2 and 5 tonnes per hectare. Soil types vary from red-brown earth over red clay, sandy loam over clay through to sandy soils. Normally fruit is sourced from vineyards across the Barossa and Eden Valley regions however, Eden Valley experienced the worst of the 2003 vintage conditions and subsequently, was not used in this vintage of The Octavius. A dry winter in 2002 led to an average crop set and a very dry, warm January promised an early start to vintage. Fortunately, much needed rain fell in February and the cool dry weather that followed was perfect for the ripening of grape sugars and flavours. The result is a small volume of intensely flavoured wine. Grapes were hand picked and the natural or 'wild' yeasts present on the grape skins were allowed to initiate the sugar fermentation. Cultured winery yeasts completed the fermentation and skin management was carefully controlled. This has lead to a wine of excellent depth of colour, richness and complexity. Very dark, impenetrable, deep black purple red colour. A fine nose of ripe dark fruits, plums, prunes and licorice, with scents of violets, dark chocolate and espresso flavours. A palate of smooth and silky textures, with inky black berry fruits seamlessly interwoven.

The Barossa Valley Shiraz vineyards used for The Octavius are all mature and generally between 50-100 years of age, with yields normally between 2 and 5 tonnes per hectare. Soil types vary from red-brown earth over red clay, sandy loam over clay through to sandy soils. Normally fruit is sourced from vineyards across the Barossa and Eden Valley regions however, Eden Valley experienced the worst of the 2003 vintage conditions and subsequently, was not used in this vintage of The Octavius. A dry winter in 2002 led to an average crop set and a very dry, warm January promised an early start to vintage. Fortunately, much needed rain fell in February and the cool dry weather that followed was perfect for the ripening of grape sugars and flavours. The result is a small volume of intensely flavoured wine. Grapes were hand picked and the natural or 'wild' yeasts present on the grape skins were allowed to initiate the sugar fermentation. Cultured winery yeasts completed the fermentation and skin management was carefully controlled. This has lead to a wine of excellent depth of colour, richness and complexity. Very dark, impenetrable, deep black purple red colour. A fine nose of ripe dark fruits, plums, prunes and licorice, with scents of violets, dark chocolate and espresso flavours. A palate of smooth and silky textures, with inky black berry fruits seamlessly interwoven.

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