One of the Barossa's finest old vine Shiraz wines. It is the only red table wine in the world that is aged in oak octaves - 100-litre American oak barrels handcrafted by Yalumba's own coopers. Robust and powerful and rich in texture.
- SA - Barossa
- South Australia
Deep colour; a surprisingly restrained bouquet, only revealing glimpses of the black fruit, liquorice, char and violets on offer; the palate is powerful, but held in check by the tightly wound, focused and complex fruit; the tannins are plentiful and fine, and the acidity super-fresh, promising a long life."Rating 96 - Ben Edwards, James Halliday's Australian Wine Companion 2012
"Good old oak-tavius. In recent years I've started to think that it doesn't live up to its nickname any more - though on tasting it today, it's still clear that it does. I tasted this 2006 release for last year's Big Red Wine Book and have re-tasted it today. I liked it more last time around. You'd almost call this elegant - and medium-bodied. It tastes of boysenberries and tar, blackberries and cream. It's juicy through the finish, carries highlights of dried herbs, and tastes fresh for a five-year-old wine. It's highly drinkable now, but with a long future ahead. Though I have to note: there is still a good deal of coffeed, bourbon-like oak apparent in this wine - so it's not for new-fangled drinkers. Excellent persistence. Drink: 2012 - 2021."Rating 96 - Campbell Mattinson, The Wine Front (4/May/2011)
Dense, dark colour verging on black, with intense, inky complexity to the nose and a lithe, mouthfilling red berry fruit palate that exhibits great structure and plenty of finesse.5 stars - Panel of Judges, Winestate (MAR/APR2011)
Black plum and black fig flavors sweeten this shiraz, which aged in small oak octaves (90-liter casks made in house at Yalumba). It's juicy, the fruit augmented by scents of eucalyptus and pencil lead. For braised lamb."Rating 90 - Joshua Greene, Wine & Spirits (FEB/2011)
While this spotlessly constructed, ripe and vibrant shiraz lacks the profound length and structure of the best vintages, it’s elegant, silky and deliciously fruity. A deeply ripened, wild and heady bouquet of dark plums, blackberries, and fresh, tight-grained smoky oak reveals nuances of black pepper and spice, with undertones of currents and prunes. Smooth and supple, with a juicy presence of vibrant fruit, vanilla oak and crunchy but silky tannin, it finishes with nuances of briar and smoked meats. Rating 94 -Jeremy Oliver, The Australian Wine Annual 2011
Winery Tasting Notes
A deep bold red purple.
This wine is showing exotic fig and plum sauce, mocha and black liquorice notes.
The wine is dense and brooding, showing sweet Shiraz fruit concentration and fine seamless tannins. Long and lush through the finish, it has great integration, style and elegance.
Despite the early heat and mid vintage rains, vintage 2006 has produced wonderfully aromatic wines with rich textures and full palates. All parcels of fruit were fermented separately in either 8 tonne open fermenters or 6 tonne static potter fermenters. Indigenous or 'wild' yeasts, naturally present on the grape skins were allowed to initiate the fermentation. Cultured winery yeasts were then added to complete the fermentation. These 'wild' ferments have helped contribute to the individual complexities of the wine, creating richness and fine textures.
In addition to being sourced from a number of very old vineyards in the Barossa, The Octavius is matured in American and French oak 'octaves' of 100 litre capacity. It is the only red wine in the world that is matured in such small barrels. The secret of the wine not becoming overpowered by the oak lies in the wood which is seasoned at Yalumba's own on-site cooperage for three to five years before the octaves are crafted.