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Yalumba The Reserve 2002

Other Red Blends from Barossa Valley, Barossa, Australia
  • JH96
  • RP94
14.5% ABV
  • JH96
  • V93
  • RP95
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2.2 4 Ratings
14.5% ABV

Winemaker Notes

To categorize the 2002 Reserve, the finest parcels of wine were selected from the best blocks as they were fermenting. Indigenous or 'wild' yeasts, naturally present on the grape skins were allowed to initiate the fermentation. These 'wild' ferments have helped contribute to the individual complexities of the wine, creating richness and fine textures. The Cabernet component was sourced mainly from Eden Valley, with the Shiraz sourced from Barossa Valley. Concentrated deep red in colour, the nose is full of deep red fruits with suggestions of mint and spicy cedary oak. Powerfully constructed and concentrated, the palate is thick and ripe with juicy dark fruits combined with creamy oak, underpinned by velvety smooth tannins. The Reserve is a wine that should be drinking at its optimum in 8-12 years from vintage.

Critical Acclaim

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JH 96
Australian Wine Companion
Very good colour for age, still showing strong red hues; intense, long and highly focused palate with a succulent mix of blackcurrant and blackberry fruit supported by cedar oak and a fine web of tannins.
RP 94
Robert Parker's Wine Advocate
The 2002 Reserve is composed of 78% Cabernet Sauvignon and 22% Shiraz aged in 72% new French and Hungarian oak. Opaque purple-colored, this glass-coating effort gives up a sexy bouquet of pain grille, creosote, pepper, blueberry compote, and blackberry enhanced by several years of bottle age. On the palate it nicely combines elegance and power, marked by intense savory blue and black fruits, lots of spice, silky tannin, and a lengthy finish. It will profit from 5-7 years of additional cellaring with a drinking window spanning 2014 to 2032.
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Yalumba

Yalumba

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Yalumba, , Australia
Yalumba
Yalumba is Australia's oldest family-owned winery, founded in 1849 by Samuel Smith. From modest beginnings, the Yalumba Wine Company has grown to become one of Australia's most successful wineries, owned by 5th generation Robert Hill-Smith. Yalumba regularly receives accolades for its outstanding wines, and for its leadership in viticultural innovation and sustainable farming. Yalumba was the first winery in the world to be recognized with the Climate Award from the United States Environmental Protection Agency (2007), earned the International Green Apple Gold Award from House of Commons (U.K. 2011), and was the first winery outside the United States to win the BRIT International Award of Excellence in Sustainable Winegrowing Competition (2013). The Yalumba portfolio commences with the fresh and flavorsome varietal wines of the Y Series, then moves up to the Samuel’s Garden line to capture the essence of the classic Rhone-influenced varietals of the Barossa and Eden Valleys, explores sub-regional complexity through innovative, modern wines in the Hand Pickedline, and culminates with the coveted, collectible Yalumba Rare and Fine wines including Signature and Octavius.

California

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Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredibly wide-ranging selection of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from boutique to massive corporations, and price and quality are equally varied—plenty of inexpensive bulk wine is made in the Central Coast area, while Napa is responsible for some of the world’s most prestigious and expensive “cult” wines.

Just about every style of wine you can imagine is made in California, from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. Each AVA and sub-AVA has its own distinct personality. In the Napa Valley, Cabernet Sauvignon, Merlot, and other Bordeaux varieties dominate, as well as Sauvignon Blanc. Sonoma County is best known for Pinot Noir, Chardonnay, and Zinfandel. The Central Coast has carved out a niche with Rhône blends based on Grenache and Syrah, while Mendocino has found success with Alsatian varieties such as Riesling and Gewürztraminer. With all the diversity that California has to offer, it is certain that any wine lover will find something to get excited about.

Chenin Blanc

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Responsible for some of the world’s highest quality white wines, Chenin Blanc doesn’t always get the recognition it deserves. Unquestionably at its best in its birthplace of the Loire Valley, Chenin Blanc can do it all—from bone dry to unctuously sweet, still or sparkling. Perhaps Chenin Blanc’s greatest asset is its ever-present acidity, maintained even under warm growing conditions. Chenin Blanc is also widely planted in South Africa, where it is occasionally labeled as “Steen,” and to a lesser extent in California.

In the Glass

Chenin Blanc ranges from austere to richly sweet, with aromas of McIntosh apple, honey, beeswax, jasmine, hay, and quince. When grown in warmer regions, Chenin Blanc develops richer, tropical-fruit flavors, such as pineapple and melon, as well as ripe stone fruit. Often these wines carry some residual sugar.

Perfect Pairings

Cool-climate Chenin Blanc has the structure, austerity, and chalky acidity to work with antipasti or unadorned seafood, such as oysters and shellfish. Off-dry styles work well with the sweet-and-sour nature of Thai and Vietnamese food.

Sommelier Secret

There are several appellations throughout the Loire Valley devoted to producing different styles of Chenin Blanc. Vouvray, Saumur, Anjou, and Savennieres are known for excellent dry and off-dry wines; Vouvray, along with Montlouis, Bonnezeaux, and Quarts de Chaume, produces glorious late-picked sweet wines whose high sugar levels are offset by Chenin Blanc’s hallmark acidity. Sparkling Crèmant de Loire, Saumur, and Vouvray provide delightfully affordable and flavorful alternatives to Champagne.

NUITHERS_2002 Item# 107980

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