The Signature

Grilled or roast beef especially served rare or with a pepper sauce.

The 2010 growing season began well with good periods of winter and spring rainfall, combined with periods of warm to hot spring weather. Unfortunately very windy conditions prevailed during the flowering period which effected the berry formation of all varieties and subsequently caused low crops to be set. However, as the vines had grown sound healthy canopies, the low crops that remained, managed to ripen to full flavour ripeness, generally some 2 to 3 weeks earlier than normal.

Matured for 20 Months in 35% new French Hogshead and Barriques with the balance in 2, 3 and 4 year old French, Hungarian and American Hogsheads.

All parcels of fruit were fermented separately in either 8 tonne open fermenters or 6 tonne static potter fermenters. Indigenous or ‘wild’ yeasts, naturally present on the grape skins were allowed to initiate the alcoholic fermentation. Cultured winery yeasts are then added to ensure that the fermentation is fully complete. These ‘wild’ ferments have helped contribute individual complexities to 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.