Yalumba Samuel’s Collection Barossa Grenache Shiraz Mataro 2019

Winery Background and History

Established in 1849 by Samuel Smith, Yalumba is Australia’s oldest family-owned winery. Over six generations, the Hill-Smith family has maintained a legacy of innovation and sustainability, crafting wines that reflect the diverse terroirs of South Australia. The name “Yalumba” is derived from the Aboriginal word meaning “all the land around,” signifying its deep connection to the region.

Producer and Winemaker

Yalumba remains under the stewardship of the Hill-Smith family, with Robert Hill-Smith leading as the fifth-generation chairman. The chief winemaker, Louisa Rose, joined Yalumba in 1992 and has been instrumental in shaping the winery’s distinctive style. Renowned for her expertise, particularly with Viognier, Louisa ensures that each wine embodies Yalumba’s commitment to quality and regional expression.

Vineyards and Microclimate

The Grenache is sourced from the Kalimna and Marananga subregions of the Barossa, known for their light, sandy soils over clay, ideal for growing quality Grenache. The Shiraz is primarily sourced from the Kalimna subregion, renowned for delivering great perfume and mid-palate weight. The Mataro is grown in a single vineyard in Kalimna and adds tannin length to the wine.

Grape Varietals & Percentage Used

This wine is a blend of Grenache, Shiraz, and Mataro (also known as Mourvèdre). The exact percentages are not specified.

Vinification & Aging Methods

The grapes underwent a pre-fermentation cold soak to enhance color and flavor extraction. Fermentation commenced with wild yeasts present on the grape skins, followed by the addition of cultured winery yeasts to complete the process. The wine was matured for 8 months in 500-liter oak barrels, contributing to its complexity and structure.

ABV (Alcohol by Volume)

14%

Tasting Notes

The wine displays a lovely garnet red color. Aromas of plums and wild blackberries mingle with milk chocolate and smoky spice, making it instantly appealing. The palate is full of sweet, silky dark berry fruit and mocha chocolate, finishing with beautifully plush tannins.

Food & Wine Pairing

This versatile blend pairs excellently with a variety of dishes. It complements venison ragu, grilled game sausages, and roast turkey. Vegetarians might enjoy it with a kale, black bean, and avocado burrito bowl. Meat dishes such as sweet potato and black bean burgers or a traditional lamb roast with all the trimmings also complement the wine’s rich flavors.

Service Methods and Temperatures

To fully appreciate its aromatic complexity and structural nuances, serve this wine at 16-18°C (60-65°F). Decanting for about an hour before serving can enhance its expressive character, allowing it to open up and reveal its layered flavors. Using large, tulip-shaped red wine glasses will further elevate the tasting experience.

Storage and Aging Potential

With proper cellaring conditions—cool, dark, and stable environments—this wine can gracefully age for 5-7 years from the vintage date. Over time, it will develop additional complexity, with tertiary notes of leather, earth, and dried herbs complementing its existing flavor profile.

Scores

• Natalie MacLean: 92 points

• Wine Spectator: 90 points