Yalumba The Signature Cabernet/Shiraz (1.5L Magnum) 2003
Critical AcclaimAll Vintages
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. Barossa is arguably the single most famous wine region in Australia. Barossa includes both Barossa Valley and Eden Valley, making it one of the only areas in Australia to have neighbouring warm and cool climate growing conditions. Yalumba is privileged to have access to some of the oldest vineyards in the world in Barossa Valley, including 1889 bush vine Grenache and 1908 Shiraz. At the inner sanctum of Coonawarra, on the prized terra rossa soil, lies Yalumba’s Coonawarra estate, The Menzies Vineyard. Comprised predominantly of Cabernet Sauvignon vines, this single vineyard is committed to growing premium quality fruit reflecting distinctive varietal characters of the region. Wrattonbully’s cool climate, plentiful high quality artesian water and well drained terra rossa soils led wine companies to plant large areas of mainly red grape varieties.
At Yalumba we continually strive to reduce our impact on the environment, stay involved in our community, and make great wine with minimal intervention in the vineyard and in the winery. We are committed to sustainable practices, with the belief that the healthier and more biodiverse the vineyards are the better the wines will be. Yalumba has been developing its own sustainable viticulture program since the mid 1990s, promoting the economic production of quality grapes . For every hectare of vineyard we own, we have at least one hectare of native vegetation. Our winemaking philosophy and practice means that our wines are made with the least intervention possible but with as much knowledge, confidence and expertise as possible. We want our wines to show their provenance and natural appellation – whether it be a single site, a variety or blend, or a personal style. At Yalumba we have been making wine utilising ‘wild yeast’ for over 20 years. We believe that the success and consistency that we have with wild ferments is a direct result of healthy biodiverse vineyards. All Yalumba wines are 100% vegan since the 2012 vintage, elevating our wines to a safe and ethical choice. Becoming vegan came from the desire to make wines of conviction that taste of provenance and natural appellation; and that ultimately represent quality.
Historically and presently the most important wine-producing region of Australia, the Barossa Valley is set in the Barossa zone of South Australia, where more than half of the country’s wine is made. Because the climate is very hot and dry, vineyard managers work diligently to ensure grapes reach the perfect levels of phenolic ripeness.
Most of Australia’s largest wine producers are based here and Shiraz plantings date back as far as the 1850s or before. Many of them are dry farmed and bush trained, still offering less than one ton per acre of inky, intense, purple juice.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
How to Serve Red Wine
A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.
How Long Does Red Wine Last?
Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.