2001 Yalumba, The Octavius, Old Vine Shiraz, Barossa Valley, Australia

2001 Yalumba, The Octavius, Old Vine Shiraz, Barossa Valley, Australia

Product: 20018125396
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2001 Yalumba, The Octavius, Old Vine Shiraz, Barossa Valley, Australia

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Description

Sourced from Eden Valley and Barossa Valley fruit, this is one of the best ever vintages for one of Australia's greatest wines. This dense wine has notes of forest fruits, spice and smoky oak on the nose. On the palate there is amazing concentration and notes of Mulberry, cherry, violets and plums all wrapped up in fine, yet assertive tannins. An amazing long finish shows the class of this wine and its great ageability. 

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About this WINE

Yalumba

Yalumba

Yalumba is Australia’s oldest family-owned winery, established in the Barossa Valley in 1849 by Samuel Smith. The Hill-Smith family has remained at the helm for six generations, represented today by fifth-generation Robert Hill-Smith.

As well as working closely with growers in the Barossa, Yalumba has its own estate vineyards in both the Barossa and Coonawarra. The winery is the only one in the southern hemisphere to have its own on-site cooperage and it has also maintained its own vine nursery since 1975.

Red blends of Cabernet Sauvignon and Shiraz – traditionally known as “Australian Clarets” – are a specialty at Yalumba, with The Signature and The Caley among Australia’s most prestigious fine wines.

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Barossa Valley

Barossa Valley

Barossa Valley is the South Australia's wine industry's birthplace. Currently into its fifth generation, it dates back to 1839 when George Fife Angas’ South Australian Company purchased 28,000 acres at a £1 per acre and sold them onto landed gentry, mostly German Lutherans. The first vines were planted in 1843 in Bethany, and by the 1870s – with Europe ravaged by war and Phylloxera - Gladstone’s British government complemented its colonies with preferential duties.

Fortified wines, strong enough to survive the 20,000km journey, flooded the British market. Churchill followed, between the Wars, re-affirming Australia’s position as a leading supplier of ‘Empire wines’. After the Second World War, mass European immigration saw a move to lighter wines, as confirmed by Grange Hermitage’s creation during the 1950s. Stainless-steel vats and refrigeration improved the quality of the dry table wines on offer, with table wine consumption exceeding fortified for the first time in 1970.

Averaging 200 to 400 metres’ altitude, the region covers 6,500 hectares of mainly terra rossa loam over limestone, as well as some warmer, sandier sites – the Cambrian limestone being far more visible along the eastern boundary (the Barossa Ranges) with Eden Valley. Following a diagonal shape, Lyndoch at the southern end nearest Gulf St Vincent is the region’s coolest spot, benefiting from sea fogs, while Nuriootpa (further north) is warmer; hot northerlies can be offset by sea breezes. The region is also home to the country’s largest concentration of 100-year-old-vine ShirazGrenache and Mourvedre.

Barossa Valley Shiraz is one of the country’s most identifiable and famous red wine styles, produced to a high quality by the likes of Rockford, Elderton, Torbreck and Dean Hewitson. Grenache and Mourvèdre are two of the region’s hidden gems, often blended with Shiraz, yet occasionally released as single vineyard styles such as Hewitson’s ‘Old Garden’, whose vines date back to 1853. Cabernet Sauvignon is a less highly-regarded cultivar.

Wines are traditionally vinified in open concrete fermenters before being cleaned up and finished in American and French oak barrels or ‘puncheons’ of approximately 600 litres. Barossa Shiraz should be rich, spicy and suave, with hints of leather and pepper.

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Syrah/Shiraz

Syrah/Shiraz

A noble black grape variety grown particularly in the Northern Rhône where it produces the great red wines of Hermitage, Cote Rôtie and Cornas, and in Australia where it produces wines of startling depth and intensity. Reasonably low yields are a crucial factor for quality as is picking at optimum ripeness. Its heartland, Hermitage and Côte Rôtie, consists of 270 hectares of steeply terraced vineyards producing wines that brim with pepper, spices, tar and black treacle when young. After 5-10 years they become smooth and velvety with pronounced fruit characteristics of damsons, raspberries, blackcurrants and loganberries.

It is now grown extensively in the Southern Rhône where it is blended with Grenache and Mourvèdre to produce the great red wines of Châteauneuf du Pape and Gigondas amongst others. Its spiritual home in Australia is the Barossa Valley, where there are plantings dating as far back as 1860. Australian Shiraz tends to be sweeter than its Northern Rhône counterpart and the best examples are redolent of new leather, dark chocolate, liquorice, and prunes and display a blackcurrant lusciousness.

South African producers such as Eben Sadie are now producing world- class Shiraz wines that represent astonishing value for money.

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