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Description
Yalumba Organic South Australia Shiraz 2019 (Australia)Dark plum & mulberry Violet & lavender Toasted nut Soft tannins "Beautifully ripe and youthfully charming, the fragrant bouquet shows dark plum, mulberry, subtle spice and toasted nut aromas, leading to an attractively supple palate displaying terrific fruit purity and persistency. Friendly and smooth, offering fabulous drinking. At its best: now to 2025" Sam Kim, Wine Orbit, Nov 2020 Bright magenta in colour. Appealing aromas of violets and lavender
- Dark plum & mulberry
- Violet & lavender
- Toasted nut
- Soft tannins
"Beautifully ripe and youthfully charming, the fragrant bouquet shows dark plum, mulberry, subtle spice and toasted nut aromas, leading to an attractively supple palate displaying terrific fruit purity and persistency. Friendly and smooth, offering fabulous drinking. At its best: now to 2025" Sam Kim, Wine Orbit, Nov 2020
Bright magenta in colour. Appealing aromas of violets and lavender are combined with fennel, blueberries and plums. The aromas continue through to the palate and are joined by a hint of black pepper. A medium bodied wine with plush, soft tannins and a bright, juicy, persistent finish.
The grapes for this wine are sourced from six family owned, certified organic vineyards. The Carypidis family in Virginia, the Barich family on the Murray River at Loxton, the Palena family in the Riverland and the Strachan family in McLaren Vale have been the long term growers that have been the backbone of this wine for the last five vintages. This vintage we have also sourced grapes from the Strachan family at Renmark and our own biodynamic block at Waikerie.
A cool winter with lighter than average rainfalls. Mild, dry weather through the growing season produced grapes with great flavour intensity. The summer was full of sunshine and warm, dry weather which was great for ripening the grapes.
This certified organic Shiraz is made without the use of chemical fertilisers or pesticides in the vineyard. The wine was wild fermented using only natural yeasts present in the vineyard and on the grape skins, creating extra layers of complexity and flavour.
Food Pairing: Mexican lasagne, bruschetta pasta or a Swiss brown mushroom burger with caramelised onions and crispy potato chips.
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