Yalumba FDR1A Cabernet Shiraz 2013
- Rich, full-bodied
- Eden Valley
Yalumba have their hands in both the Barossa and Eden valleys, though this wine is 100% Eden. We think that’s behind its distinctive charm. It’s a luxurious style, but elegant and poised too. There’s sheer brute power, veiled by a catlike grace. It lopes around on the palate like a panther, exuding cassis, ripe black cherries, and an aromatic whiff of cigar box just creeping in. There’s a generous helping of oak, too, providing a creamy vanillin backbone as well as plenty of grippy tannin. Drink now after a good spell in the decanter, or pop it down for a few years. When it’s ready, it’ll dust itself off, have a stretch, and pounce on your steak like it never rested.
“There's a spread to this wine that is beyond the norm. It hits and flows, in a satisfying way, but when it hits what might be the finish it fans out impressively. That extra kick of flavour - you could simply call it 'quality' - that we're all hoping for but rarely receive; it's on beautiful display here.”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Eden Valley
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 70% Cabernet Sauvignon, 30% Shiraz
- Serving Temp.
From the producer
Expressive, alluring and elegant, dark cherry and red fruits meld with herbs, wild flowers, sandalwood and gravelly notes. The palate is mid-weight but filled with juiciness and suppleness supported by beautifully sculpted silky and ripe tannins. This is an elegant, yet very well structured wine.
A drier than average winter, spring and summer, coupled with warmer temperatures through spring and summer, has produced lighter crops with smaller bunches and berries that are full of flavour. Although the summer was warm in Eden Valley, it was without extremes and the nights were quite cool, helping to maintain the freshness, aromatics and a pristine fruit profile.
Select parcels of grapes, both Cabernet Sauvignon and Shiraz, were handpicked and crushed to our 8 tonne open top stainless steel fermenters. The balance of the grapes were machine harvested and fermented in our larger static fermenters. The natural or ‘wild’ yeasts present on the grape skins initiated fermentation, cultured yeasts were then added to complete fermentation. The result is a wine with excellent depth of colour, richness and complexity. After draining and pressing off skins the wine was matured in a combination of French and Hungarian oak.
With feet (and vines) firmly rooted in the proud history that comes from five generations of winemaking, Yalumba is not the kind of winery to rest on its laurels. Constantly pushing the boundaries, they’re forging new ground with emerging varieties and a honourable commitment to sustainability. As one of our most-loved producers, their classification as one of the Australian First Families of Wine is enviable and only hints at the history and quality that comes from this stellar stable.
Next door to the Barossa Valley lies Eden Valley, a small yet highly significant Aussie region celebrated for their signature cool climate wines and impressive history. According to our sources, the first Eden Valley vineyard was planted in the early 1840s, and today there are just over 12 local wineries, both boutique and family-owned that continue to produce, exceptional vintages, including the famous Yalumba and Henschke. Renowned for their signature riesling and shiraz, the glorious region is a heavenly picking field for A-grade fruit. It comes as no surprise that many of Australia's winemakers source their grapes from the Eden Valley.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Traditional roast lamb
- 2kg leg of lamb, fat trimmed
- 1/4 cup olive oil
- 1 tablespoon chopped fresh rosemary leaves
- 2 garlic cloves, crushed
- 1.5kg chat potatoes
- Basic gravy (makes 2 to 2 1/2 cups):
- 2 cups beef stock
- 3/4 cup red wine
- 2 1/2 tablespoons plain flour
- Preheat oven to 200°C/180°C fan-forced. Lightly grease roasting pan. Place lamb in pan. Combine oil, rosemary and garlic in a bowl. Rub half the oil mixture over lamb. Season with salt and pepper. Roast for 15 minutes.
- Reduce oven temperature to 180°C/160°C fan-forced. Roast lamb, basting with remaining oil mixture every 20 minutes, for 1 hour 15 minutes for medium or until cooked to your liking. Add potatoes to pan for last 40 minutes, turning halfway through cooking.
- Remove lamb from oven. Cover loosely with foil. Stand for 10 minutes. Carve. Serve with potatoes.
- Basic Gravy: Transfer meat (and any vegetables) to a plate to rest. Combine stock and wine in a jug. Skim fat from roasting pan, leaving 1 1/2 tablespoons pan juices and fat in pan. Place pan over high heat. Add flour. Cook, stirring with a wooden spoon, for 1 to 2 minutes or until mixture bubbles and becomes golden. Add juices from resting meat. Slowly add stock mixture to pan, stirring constantly. Cook, scraping pan, for 8 to 10 minutes or until thickened.