The Reserve represents the finest twenty barrels of red wine from the cellars of Yalumba and is made only in exceptional vintages.
Cabernet Sauvignon and Shiraz from South Australia's Barossa region were blended to create an extraordinarily intense wine of great richness and harmony with a structure that will reward patient cellaring. Aged in barrels, seasoned and coopered at Yalumba, the wine is rich in chocolate and mocha flavours.
- SA - Barossa
- South Australia
This wine still has a fair way to go; essency and concentrated black fruits are complemented by a fairly substantial amount of cedary oak; the wine is gloriously complex and multi layered, and despite its raw power, shows great restraint; it needs time to fully come together, an issue that is dependent on the cork doing its job. Cabernet Sauvignon/Shiraz.Rating 94 - Ben Edwards, James Halliday's Australian Wine Companion 2012
This blend of cabernet sauvignon and shiraz is a selection of the 20 best barrels of '04 reds in Yalumba's cellars, half of it aged in new French barriques and American oak hogsheads, the balance in older French oak. It's ripe and powerful, packed with blackberry flavors and tough, full-on tannins. Heady and meaty, this needs a few more years in bottle to settle down. For thick-cut lamb chops. Rating 90 - Joshua Greene, Wine & Spirits (February/2011)
Smooth, polished and precisely measured, this cigarboxy red reveals an earthy floral bouquet with alluring sweet black and red fruits tightly knit with smoky, chocolate and cedary oak. Dripping with fruit, with juicy flavours of dark plums and blackberries that reveal a slightly cooked raisiny and pruney aspect, it’s long and fine-grained. I much prefer the very stylish Signature of the same vintage."Rating 92 - Jeremy Oliver, The Australian Wine Annual 2011
Winery Tasting Notes
A dense red colour in the glass.
The wine has the aromas of ripe, dark plums, sweet chocolate, red fruits and spices.
The palate has a concentration of flavour being full and rich, stylish yet powerful. Plums, red fruits, liquorice and spices fill the palate. This is a big structured wine, with layers of textured tannins.
This Reserve wine will be at its best 8-12 years from vintage.
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 final fermentation process. These 'wild' ferments have helped contribute to the individual
complexities of the wine, creating richness and fine textures.
The Wine was matured for 23 months,new French oak barriques (28%), new American oak Hogsheads (24%), balance in one & two year old French oak Hogsheads.