Yalumba - The Signature Barossa Valley Cabernet Sauvignon Shiraz 2021
In 1847 a 37-year-old brewer called Samuel Smith left his home in Wareham, Dorset with his wife Mary and their four children. Boarding a simple three-masted barque they left Plymouth and began the long and arduous journey to Australia, arriving in Port Adelaide. From there they trekked north to Angaston where Samuel took a job as a gardener. It was arguably this brave decision to start a new life in a remote and distant land, together with the hardship that they endured, that formed the strong sense of family unity that has been the bedrock of the family business ever since. In 1849 he started the wine farm that would grow over the next 5 generations to become one of Australia’s leading wineries, with a winemaking culture that is internationally recognized and respected. To embrace the native culture, Samuel decided to adopt a local name for his farm, calling it Yalumba meaning “all the country around” in the indigenous Peramangk language.
Outstanding winemaking hinges on getting the details right. One of those is having the right barrels. The coopering of oak barrels is a proud tradition at Yalumba, with a coopering history dating back to the turn of the century. With oak playing such an important part in the winemaking process, Yalumba is one of a small group of winemakers around the world to exercise full control over the quality of oak used to age their wines. The Yalumba cooperage works closely with several French tonnellerues and American stave mills to select French, Hungarian and American staves. These staves are then stacked and left to season in their country of origin for two years before arriving at the Yalumba cooperage.
Another pesky detail that is hard to nail down is having access to good grafted vine selection. Yalumba started a nursery in 1975 to provide control over the planting material in the vineyards as well as an opportunity to begin selecting and importing vine material from overseas.
And to keep on making good wine, the whole operation has to be sustainable. With more than 168 years of winemaking behind them, Yalumba understand the need to make the right choices for the environment, the local community and the wines. In the vineyard, Yalumba have a holistic approach to growing grapes. This is embodied in their Vitis Programme, which states a commitment to having minimal reliance on pesticides and maximum attention to environmental improvement.
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Description
In 1847 a 37-year-old brewer called Samuel Smith left his home in Wareham, Dorset with his wife Mary and their four children. Boarding a simple three-masted barque they left Plymouth and began the long and arduous journey to Australia, arriving in Port Adelaide. From there they trekked north to Angaston where Samuel took a job as a gardener. It was arguably this brave decision to start a new life in a remote and distant land, together with the hardship that they endured, that formed the strong sense of family unity that has been the bedrock of the family business ever since. In 1849 he started the wine farm that would grow over the next 5 generations to become one of Australia’s leading wineries, with a winemaking culture that is internationally recognized and respected. To embrace the native culture, Samuel decided to adopt a local name for his farm, calling it Yalumba meaning “all the country around” in the indigenous Peramangk language.
Outstanding winemaking hinges on getting the details right. One of those is having the right barrels. The coopering of oak barrels is a proud tradition at Yalumba, with a coopering history dating back to the turn of the century. With oak playing such an important part in the winemaking process, Yalumba is one of a small group of winemakers around the world to exercise full control over the quality of oak used to age their wines. The Yalumba cooperage works closely with several French tonnellerues and American stave mills to select French, Hungarian and American staves. These staves are then stacked and left to season in their country of origin for two years before arriving at the Yalumba cooperage.
Another pesky detail that is hard to nail down is having access to good grafted vine selection. Yalumba started a nursery in 1975 to provide control over the planting material in the vineyards as well as an opportunity to begin selecting and importing vine material from overseas.
And to keep on making good wine, the whole operation has to be sustainable. With more than 168 years of winemaking behind them, Yalumba understand the need to make the right choices for the environment, the local community and the wines. In the vineyard, Yalumba have a holistic approach to growing grapes. This is embodied in their Vitis Programme, which states a commitment to having minimal reliance on pesticides and maximum attention to environmental improvement.
