Wine Advocate #192 Dec 2010 - Lisa Perrotti-Brown - A blend of 69% Cabernet Sauvignon and 31% Shiraz, the 2004 The Reserve Cabernet Sauvignon Shiraz gives a deep garnet-purple color and intense cassis, coffee and menthol aromas with hints of dusty earth, underbrush, black truffles and a whiff of lavender. Very fine, elegant and medium-bodied in the mouth, there’s just enough fruit and savory flavors to balance the crisp acid and firm fine tannins. It should age beautifully, drinking now to 2020+.
- Country: Australia
- Wine Region: South Australia
- Wine Area: Barossa Valley
- Wine Maker: Kevin Glastonbury
- Grape: Cabernet Sauvignon Blend
- Grape Percentage: 69% Cabernet Sauvignon and 31% Shiraz
- Alcohol Percentage: 14.5%
- Unit Quantity (ml): 750
- Best To Drink: Now - 2020
The Reserve represents the finest twenty barrels of red wine from the cellars of Yalumba and is made only in exceptional vintages. A dense red colour in the glass the wine has the aromas of ripe, dark plums, sweet chocolate, red fruits and spices. The palate has a concentration of flavour being full and rich, stylish yet powerful. Plums, red fruits, liquorice and spices fill the palate. This is a big structured wine, with layers of textured tannins. This Reserve wine will be at its best 8-12 years from vintage.
Yalumba was founded in 1849 by Samuel Smith, British migrant and English brewer, who had brought his family to Angaston seeking a new life. After purchasing a 30-acre parcel of land just beyond the southern-eastern boundary of Angaston, Smith and his son began planting the first vines by moonlight. Samuel named his patch “Yalumba” – aboriginal for “all the land around”.Six generations and more than 150 years later Yalumba, Australia’s oldest family owned winery, has grown in size.. read more
Jul/Aug 2011 by Josh Raynolds - Opaque ruby. Cherry compote, dark plum, vanilla and mocha on the powerful nose. Deep, broad and smoky in the mouth, offering lush dark fruit and floral pastille flavors and notes of anise, bitter chocolate and vanilla bean. Finishes smooth and creamy, with lingering vanilla and cassis notes and outstanding persistence. There are tannins here but they're sucked up by the fruit, which makes this wine approachable now.
This wine still has a fair way to go; essency and concentrated black fruits are complemented by a fairly substantial amount of cedary oak; the wine is gloriously complex and multilayered, and despite its raw power, shows great restraint; it needs time to fully come together, an issue that is dependant on the cork doing its job. Cabernet Sauvignon/Shiraz.
Andrew Graham, ozwinereview.com - "Decadent wine. Impress your in laws at Christmas time decadent. A flattering wine that acts like an advertisement for Barossan reds 'come to the Barossa and we'll show you more wines like this'. What I like most is just how savoury it is, how perfectly ripe the whole package is. No excesses of alcohol, no overt sweetness, just proper deep dark choc oak fruit amalgam. Kudos indeed. Oh and The Reserve is actually a 'best Signature barrels blend' by the way, released only when the barrels really impress. Heady nose on this. Very dense too, with lots of American oak still in residence. It's evolving though, developing more wildness and interest to counter the rich choc toasty oak. There's even more varietal Cabernet cedar too. The real joy is on the palate, which is regally tannic, dry and long, with a structure that is more ripe Bordeaux than Barossa. Firm, long and dry. Very dry. Those tannins are the clincher. Chewy, perhaps a little oaky but ultimately satisfying. Lengthy and quality framed. A wine that looks and tastes like an expensive wine, there aren't many question marks about the quality here."
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 fermentation. Cultured winery yeasts were then added to complete the final fermentation process. These 'wild' ferments have helped contribute to the individual complexities of the wine, creating richness and fine textures.