Yalumba’s history dates back to 1849, when it was founded by Samuel Smith, a British migrant and English brewer. Over 160 years later, Yalumba claims to be Australia’s oldest family-owned winery and has grown in size while developing a strong reputation among wine lovers. Today, Yalumba is a member of Australia’s First Families of Wine, a wine alliance consisting of 12 wineries that are all dedicated to increasing the quality and diversity of Australian wine. Located in Angaston, South Australia, in the heart of the Barossa Valley, Yalumba prides itself on the environmental-friendly winemaking practices employed. From the entry-level value options—such as the Y Series—to the top-echelon bottlings—like The Octavius and The Reserve—this Australian producer has a portfolio that spans the spectrum of price points and styles.
Quite possibly the best Octavius yet; features explosive Shiraz aromas of raspberries and peppery spice. Is the usual intense barrel treatment more restrained, or the fruit just that much more expressive? The texture is wonderfully lush and creamy, with an expansive mouthfeel and complex flavors of berries and spice that linger elegantly on the finish. Probably…
— J.C.
(11/1/2007)
A classy, consistent wine of the first order. Starts off with delicate floral and melon aromas, the honeysuckle component persisting on through the long finish. It’s the wine’s minerality, rather than this floral sweetness, that is its highlight. Round and just viscous enough, closing with mineral and white pepper. Imported by Negociants USA, Inc.
— D.T.
(6/1/2006)
The Menzies is Yalumba’s top Coonawarra Cabernet, and its quality has improved tremendously over recent vintages. The 2008 is pure and ripe, with great black-cherry and cassis flavors, framed by an elegant vanilla-oak note. It’s full bodied and plushly textured without being unstructured, and it should drink well over the next 15 years.
— J.C.
(2/1/2013)
A lifted hint of mint on the nose comes from the Cabernet, while raspberry and spice come from the Shiraz. Both contribute to the full, complete mouthfeel and lush, creamy texture. The long finish displays some smoky barrel notes, but overall the wood here is well integrated. Should be a classic when it’s released in 2008. Drink 2010–2020 or beyond.
— J.C.
(11/1/2007)
. Smoky and cedary on the nose, with hints of cured meat that accent the explosive red fruit flavors. The mouthfeel is creamy smooth, the tannins wonderfully supple but undeniably present, elegantly framing the lingering, spicy finish. Drink now–2020.
— J.C.
(11/1/2007)
So supple and lush that it appears to demand early drinking, the Moppa Block Grenache also features enough spice and leather to give it the requisite complexity in its youth. Plummy fruit turns a bit chocolaty on the long finish.
— J.C.
(10/1/2010)
Yalumba’s mastery of Viognier extends even to this botrytis-affected dessert style, which offers scents and flavors of honey, dried apricots and orange marmalade. It’s not overly complex, but wonderfully concentrated yet balanced, with a long, honeyed finish. Drink it over the next few years.
— J.C.
(5/1/2011)
This wine’s velvety mouthfeel sets it apart from the pack, as does the vibrancy of its dark berry fruit. Hints of vanilla and mint accent the fruit without detracting from it, as does a subtle layer of mocha. Long and layered on the finish; drink now–2020.
— J.C.
(2/1/2012)