Yalumba's Octavius Shiraz is a bold, full-bodied wine that showcases the best of Barossa Valley's characterful wines. This wine is created from a hand-picked selection of grapes that are grown in the oldest vineyards in the region. The Shiraz is fermented in small, traditional oak vats called Octaves, which are 100L in size. This oak vessel imparts a unique, spicy character and complexity to the wine. The Octavius Shiraz has a deep, rich color and offers layers of flavors. Dark fruit, black pepper, and dark chocolate are prominent on the nose, while on the palate, it offers supple tannins, a balanced acidity, and a persistent finish. This wine is perfect for a hearty meat dish or enjoyed on its own.

Tasting Notes

A medium to full bodied brooding wine, that truly reflects the intriguing 2014 vintage. It exhibits savoury notes of red currants followed by dried herb aromatics, leading into almost sweet and sour plums. The palate depth is all Barossa Valley, with a dark bitter chocolate roundness and medium to full depth of ironstone tannins through to the finish.

About the Winery

Yalumba is a rich and ancient Australian wine label founded in 1849. This is a family-owned winery that showcases the richness of the Barossa Valley terroirs through its wines. Samuel Smith, the founder of Yalumba, understood the Barossa valley's potential, as soon as he set foot here. While planting the first vines here, he had the utmost respect for the land, and six generations later, Yalumba wines are still produced with a lot of respect for the region's terroirs.

The winemaking practices at Yalumba are unique when compared to the other wineries in the Barossa Valley. The expert winemaking team at Yaluma doesn't shy away from experimenting and creating thought-provoking wines. Here, you don't just drink a glass of wine; you experience a historic winemaking story in each sip you take. If you follow an organic or vegan lifestyle, you will love the brand of Yalumba.

Thanks to its natural winemaking techniques and wild fermentation processes, this company specializes in making organic and vegan wines. Smith purchased a 30-acre plot in Angaston, when he felt that the place had the huge potential to make different types of wines. He lovingly named his plot, Yalumba, which was an Australian word used by the indigenous tribes living there at that time. This meant, "all the land around" in English.

The small vineyard has now grown phenomenally. Currently, it is the most ancient family-owned winery in Australia. Yalumba wines are made from grapes grown in Australia's best wine regions such as Barossa Valley, Eden Valley, Coonawarra, Limestone Coast, South Australia and Wrattonbully.

Cabernet Sauvignon, Grenache, Merlot, Malbec, Mataro, Shiraz and Tempranillo are the red varietals used here. Chardonnay, Pinot Grigio, Riesling, Roussanne, Sauvignon Blanc, Semillon and Viognier are the white varietals used for making Yalumba wines. Grenache and Sangioveses varietals are used for making rose wines, while Muscat and Tawny are used for making fortified wines.

https://www.yalumba.com

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