Alcohol: 14.5%
Grape(s): 97% Shiraz, 3% Viognier
Localization: South Australia, Australia
Tasting Notes: Yalumba's Y Series is a collection of youthful wines, sustainable and vegan. These wines bring a fresh twist to authentic Australian winemaking practices and explore off the beaten path grapes. Luscious aromas of violets, apricot, and marzipan with hints of white pepper and freshly picked herbs. Flavors of raspberry and redcurrant frame the well-balanced palate which shows excellent structure.
Food pairing: Pairs well with BBQ or tacos.
The Domain: Established in 1849, Yalumba is Australia’s most historic family-owned wine company. It remains fiercely independent and extremely progressive through the generational ownership by the Hill-Smith family. Yalumba’s longevity and success are a result of patience, collaboration, and progressive thinking. There is foresight to embrace the natural terroir to craft wines with individual character and a sense of purpose, a spirit to reinvest in the land upon which it operates, and knowledge to behave as a leader in the industry. It is committed to sharing stories of provenance gathered over more than 168 years of history of family winemaking. Barossa is arguably the single most famous wine region in Australia. Barossa includes both Barossa Valley and Eden Valley, making it one of the only areas in Australia to have neighboring warm and cool climate growing conditions. Yalumba is privileged to have access to some of the oldest vineyards in the world in Barossa Valley, including 1889 bush vine Grenache and 1908 Shiraz. At the inner sanctum of Coonawarra, on the prized Terra Rossa soil, lies Yalumba’s Coonawarra Estate, The Menzies Vineyard. Comprised predominantly of Cabernet Sauvignon vines, this single-vineyard is committed to growing premium quality fruit reflecting distinctive varietal characters of the region. Wrattonbully’s cool climate, plentiful high-quality artesian water and well-drained terra Rossa soils led wine companies to plant large areas of mainly red grape varieties.
At Yalumba, we continually strive to reduce our impact on the environment, stay involved in our community, and make great wine with minimal intervention in the vineyard and in the winery. We are committed to sustainable practices, with the belief that the healthier and more biodiverse the vineyards are the better the wines will be. Yalumba has been developing its own sustainable viticulture program since the mid-1990s, promoting the economic production of quality grapes. For every hectare of the vineyard we own, we have at least one hectare of native vegetation. Our winemaking philosophy and practice mean that our wines are made with the least intervention possible but with as much knowledge, confidence, and expertise as possible. We want our wines to show their provenance and the natural appellation – whether it be a single site, a variety or blend, or a personal style. At Yalumba, we have been making wine utilizing ‘wild yeast’ for over 20 years. We believe that the success and consistency that we have with wild ferments are a direct result of healthy biodiverse vineyards. All Yalumba wines are 100% vegan since the 2012 vintage, elevating our wines to a safe and ethical choice. Becoming vegan came from the desire to make wines of conviction that taste of provenance and natural appellation; and that ultimately represent quality.
