Select parcels of handpicked shiraz and viognier have been co-fermented in 8 tonne open fermenters utilising the Yalumba designed cap plunger to control colour and tannin extraction. Again this year we have allowed the onset of natural yeast fermentation to add that degree of wild complexity but have added winery cultured yeast to ensure the completion of the fermentation. All batches were run separately to French oak for barrel maturation. Sourced primarily from the Eden Valley, with support from the Barossa Valley. Select parcels of shiraz, from a wide cross-section of soil types, have been blended with small volumes of Eden Valley viognier creating a stylish aromatic wine.

The distinctive cherry and red briary fruits are followed by the spices of cinnamon and black pepper with a subtle floral overtone. On the palate mouth filling flavours of coffee, cedar, chocolate and touches of licorice and black fruits. This is a wine of silky class that finishes with a melt of finely tailored tannins.

Source: Winemaker's Notes, Yalumba