The Octavius

Slow-roasted lamb shank.

The octavius 2008 is sourced 59% from Barossa Valley Shiraz and 41% from Eden Valley Shiraz from a number of faithful Yalumba growers.

Matured for 20 Months in 30% new French and American octaves, 24% French Barriques & Hogsheads, American Hogsheads and Hungarian Hogsheads, balance in older French, American & Hungarian barrels.

All parcels of fruit were fermented separately in either eight tonne open fermenter or six tonne static potter fermenters. Indigenous or ‘wild’ yeasts naturally present on the grape skins were allowed to initiate the fermentation. Cultured winery yeasts were then added to complete the fermentation. These ‘wild’ ferments have helped contribute to the individual complexities of the wine, creating richness and fine textures.

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 is 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.