In ancient Barossa soils and from some of the oldest vines in the world, the grapes for The Octavius are born. Lovingly nurtured by generational grape farmers, these vines reluctantly give up very little. Only the very best bunches are carefully handpicked as they begin their journey to once again be recognised as one of Australia’s iconic wines.
Made from the exceptional 1988 vintage, The Octavius was first released in 1992. Over time the style of The Octavius has evolved. Today this wine is elegant and rich, complex and fine textured. It is lovingly made for the long haul and careful cellaring will reward drinkers well into the 2020’s.
To celebrate this 18th vintage release we have bestowed The Octavius with a new, elegant label. The label features hand written calligraphy and a sculpted, embossed Shiraz icon, with the main elements in striking silver and black. These improvements reflect a contemporary tweak whilst retaining the classical heritage feel. We’ve given The Emperor a new coat!
- SA - Barossa
- South Australia
“Deep garnet with a hint of purple in the color, the 2008 Octavius Barossa Shiraz displays intense notes of creme de cassis, dried plums and kirsch with hints of meat, smoky bacon fat, soy, black olives, allspice and licorice. Full bodied and richly fruited in the mouth, the concentrated blackberry and savory flavors are nicely structured with a medium to firm level of grainy tannins and enlivening acidity. The finish is very long, layered and complex. Approachable now, it should drink well to 2021+.”Rating 95 - Lisa Perroitti Brown MW, eRobertParker.com, #199 Feb 2012
"Cool almost mint on the nose, very fine and as far from a Barossa bruiser as one can get. This is a very fine wine indeed and should have greater global recognition. 97 points and in global terms worth the hefty $110 price tag." Tony Keys, The Key Review of Wine 57, December 2013
"Liquid seduction, if you're up for it. A rich, dense, molten mass of mellifluous ripe fruit, liquid spice and slippery oak that runs long and mouthcoating to taste, and offers evocative, fancy perfume. It's all so impressively meshed, too. Formidable."95 points -Mike Bennie, Wine Business Magazine, 1 December 2013
Winery Tasting Notes
Matured for 20 months in 100 litre French and American oak octaves — crafted at Yalumba by our own master coopers — this wine then rests peacefully in Yalumba’s cool marble cellars, enjoying further maturation before being released. harvested February 19 to March 17 2008
Though 2008 was a year of climatic extremes, the end result has seen a wonderful year for The Octavius. All parcels of fruit were fermented separately in either eight tonne open fermenter or six tonne static potter fermenters. Indigenous 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.
The Octavius 2008 is sourced 59% from Barossa Valley Shiraz and 41% from Eden Valley Shiraz from a number of faithful Yalumba growers.
Dark crimson red in colour
Aromas of concentrated plum, clove, dark coffee and chocolate.
It hits the mouth with ripe plum and blackberry sweetness and finishes long and stylishly. This wine will continue to improve in the long term.
Will continue to improve in the cellar for the long term (15+ years).
Medals & Trophies
Blue Gold 2012 Sydney International Wine Competition
Gold 2013 Barossa Wine Show
Gold 2012 Decanter Asia Wine Awards
Gold 2011 Sydney International Wine Show
Gold 2011 Barossa Wine Show