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Yalumba Shiraz Y Series 2003

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.

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The Yalumba Wine Company:
Yalumba was founded in 1849 by Samuel Smith, British migrant and English brewer, who had brought his family to Angaston seeking a new life. After purchasing a 30-acre parcel of land just beyond the southern-eastern boundary of Angaston, Smith and his son began planting the first vines by moonlight. Samuel named his patch "Yalumba" – aboriginal for "all the land around&qu... Read more
Yalumba was founded in 1849 by Samuel Smith, British migrant and English brewer, who had brought his family to Angaston seeking a new life. After purchasing a 30-acre parcel of land just beyond the southern-eastern boundary of Angaston, Smith and his son began planting the first vines by moonlight. Samuel named his patch "Yalumba" – aboriginal for "all the land around". Six generations and more than 150 years later Yalumba, Australia's oldest family owned winery, has grown in size and stature, embodying all that has made the Australian wine success story the envy of winemakers the world over. Yalumba wines have a style all of their own and each have been influenced by a diverse range of elements. Elements Yalumba likes to call 'the controllables', such as the Yalumba Vine Nursery and on-site cooperage – as well as other factors that cannot be emulated by any other winery. Yalumba’s history and tradition combined with a reputation for innovation. Yalumba Announced Winestate Magazine Wine Company of the Year 2007 “Tradition, Loyalty and the spirit of Progress” Click here to download presenter. 'Our driving emotion is a responsibility to leave a legacy and a desire to make a difference' ROBERT HILL SMITH - Fifth generation Yalumba proprietor 'The Hill Smith family has always had a good eye for an exceptional vineyard site' ROBIN NETTELBECK - Viticulturist 'At Yalumba, no aspect of winegrowing or winemaking is left to chance' ALAN HOEY - Winemaker 'A winemaker's challenge is to add an individual element to each wine. We hope to provide enjoyable, multi-dimensional wines' BRIAN WALSH - Winemaker 'Articulating which wine style Yalumba does best is almost as difficult as asking a parent to name a favourite child' SAM HILL SMITH - Joint proprietor, gallery owner 'The journey of 'Rare & Fine' has been one of trial, error and learning and certainly a rewarding one' ROBERT HILL SMITH 'I am proud to be the 7th master cooper at Yalumba; it's a longstanding tradition and unique amongst today's winemakers' ANDREW BROAD - Master Cooper 'Admiration not imitation - this is undoubtedly the catch-cry of the Yalumba winemaker' ROBERT HILL SMITH 'Our work with Viognier is testament to our willingness and confidence to look to the future' LOUISA ROSE - Winemaker 'We are committed to minimising environmental impact for a sustainable, successful future' CECIL CAMILLERI - Environmental Manager 'Our goal is to be the finest independent Australian Winemaker and Wine Ambassador' ROBERT HILL SMITH Read less

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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