Yalumba The Steeple Shiraz 2019
A change from the 2018 with a move to screwcap and a low shouldered bottle. From a single-site and made from Centurion vines that were planted in 1919 in Light […]
A change from the 2018 with a move to screwcap and a low shouldered bottle. From a single-site and made from Centurion vines that were planted in 1919 in Light […]
Part of the “Samuel’s Collection” from the consistent Yalumba. Winemaker is Alexey Alon Dumbuay. Vegan friendly. Yalumba, Bush Vine, Grenache, Barossa, 2021 Raspberry and brown spices, rose hip, soft nut […]
Sourced from the Ancestor vines (planted 1889) in the Yalumba Tri-Centenary block. The move to screwcap is welcomed (though the orange wax was funky). Winemaker is Kevin Glastonbury, who may […]
Part of the Distinguished Sites range. Sourced from two blocks of 1949 and 1929 vines in the Yalumba Tri-Centenary block on the valley floor. Fermented in two batches: the first […]
Selected from the best 32 rows in the higher climes of Eden Valley. Gets the CT winemaking standard: Grapes are destemmed but not crushed, seven days on skins in open […]
With fruit from the Geber family’s Vine Vale vineyard. Grapes for this wine are destemmed but not crushed, seven days on skins in open fermenters with regular hand plunging. Basket […]
From the Estate vineyards, planted in the sandy loam soils on Bethany Creek. Fermentation in new and older American and French oak barrels. 18 months maturation. Winemaker is Jeremy Ottawa. […]
Fruit from the Hueppauff family vineyard in Bethany, neighbouring Château Tanunda. Partial whole bunch fermentation, basket pressed and 12 months maturation in older French oak puncheons.. Château Tanunda, The Château, […]
With 20% whole bunch in the press. Fermentation French oak. 8 months maturation with regular lees stirring in new and seasoned French oak barriques. Château Tanunda, The Château, Chardonnay, Eden […]
The team at Heggies (Hill-Smith Family Vineyards) have the recipe right. Similar winemaking as the previous vintages: Fermented and matured for 11 months in French oak barriques (40% new, 24% […]