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Featured Reviews




Yalumba with a Selection of Y-Series Whites and Reds, and ‘The Scribbler’ 2016

05 October,2018

Yalumba has a winegrowing heritage that stretches back to around 1849. Its success today is due in a great part that the company has kept up with modern tastes and styles while retaining the unique tradition that comes from the provenance of the land. That has required by awareness of the market, quick response and reaction, as well as the requirement of incorporation what makes the personality of land and company in the wines, plus sheer hard work and loyalty from its people. Because of this Yalumba has been one of my favourite Australian wine producers for a very long time. Here, I review a selection of Yalumba’s great value ‘Y-Series’ wines, the whites from 2018 (including an ‘Organic’ wine), and reds from 2017 and 2016, plus ‘The Scribbler’ 2016, this label a tribute to the company’s flagship ‘The Signature. www.yalumba.com

FEATURED WINES IN THIS REVIEW



Yalumba ‘Y Series’ South Australia Sangiovese Rosé 2018

Rose from Australia – South Australia

17/20

Bright, pale salmon-pink with a little depth, very light on the rim. The nose is bright and fresh with subtle notes of red florals and strawberries with pomegranate elements, along with mouthwatering minerals. Dry to taste and light-medium bodied, the palate has an elegantly rich-fruited core with subtle flavours of red berry fruits, red florals, watermelon and pomegranate. The flavours form a taut line with slippery acidity. The wine carries to a delicately nuanced, moderately lingering finish. This is an elegant, subtle but bright-fruited dry rosé in the southern French style with red fruits, florals and pomegranate on a fine and slippery palate. Serve as an aperitif and with canapés over the next 2 years. Fruit from the ‘Gomersal’ and ‘Penrice’ vineyards in the Barossa Valley, along with Riverland fruit and a portion from the company’s Wrattonbully vineyard, given 1-3 hours skin contact and indigenous yeast fermented in stainless-steel to 11.5% alc. and 1.7 g/L RS. Winemaker: Sam Wigan. 17.0/20 Oct 2018 RRP $16.95

Yalumba ‘Y Series’ South Australia Pinot Gris 2018

Pinot Gris from Australia – South Australia

16.5+/20

Bright, even straw-yellow colour, a little lighter on the rim with slight green hues. The nose is light with good proportion, showing moderately concentrated aromas of bright white and yellow stonefruits along with citrus fruit and floral suggestions, and a mouthwatering steely edge. Dry to taste and medium-bodied, the palate has some weight and presence, showing flavours of white and yellow stonefruits, along with florals and hints of honeysuckle. The fruit sweetness is balanced by fine phenolic textures that add to the mouthfeel. The wine carries with balanced acidity to a finish with some length. This is a moderately fruity dry Pinot Gris with stonefruit and floral flavours on a fine textured palate with good acid balance. Serve as an aperitif and with antipasto over the next 2+ years. South Australia fruit WBP and indigenous yeast fermented on full solids to 12.5% alc. and 2.4 g/L RS, the wine aged on lees. Winemaker: Heather Fraser. 16.5+/20 Oct 2018 RRP $16.95

Yalumba ‘Y Series’ South Australia Viognier 2018

Viognier from Australia – South Australia

17.5/20

Brilliant straw-yellow colour with pale lemon-gold hues, a little lighter on the rim. The nose is elegant with good depth and penetrating intensity of ripe citrus fruit with floral blossom and lemon zest, along with subtle notes of exotic florals and a hint of spice. Dry to taste and medium-full bodied, the palate has very good depth and intensity with a taut and concentrated line of bright exotic citrus fruit and flora blossom, showing excellent clarity and purity. The fruit has suggestions of richness and unctuousness and is underlined by some alcoholic drive. The acidity is fresh and integrated and the wine carries smoothly along a fine phenolic line leading to a lingering, nuanced finish. This is a deep and intense dry Viognier with clarity and purity of citrus and lifted floral blossom driven by some underlying alcoholic power. Serve with Thai, Vietnamese and Japanese fare over the next 2-3 years. South Australia fruit indigenous yeast fermented in stainless-steel to 13.5% alc. and 2.3 g/L RS, the wine aged 3 months on lees. Winemaker: Heather Fraser. 17.5/20 Oct 2018 RRP $16.95

Yalumba ‘Organic’ South Australia Viognier 2018

Viognier from Australia – South Australia

16.5+/20

Bright, pale straw-yellow colour with some depth, lighter edged. The nose is softly voluminous with even and gently up=front aromas of citrus blossom with yellow stonefruits and florals, and a subtle thread of soft herbs. Dry to taste and medium-bodied, the palate is fresh, with a soft, rounded core and gently concentrated flavours of yellow stonefruits, florals and a little blossom with spicy nuances. The mouthfeel is softly effusive but harmonious and balanced, and flows smoothly along a soft line with integrated acidity, leading to a moderately sustained finish. This is a soft, rounded and harmonious dry Viognier, with stonefruit, floral and blossom flavours. Match with Asian and Middle Eastern fare over the next 2 years. Fruit from the ‘Barich’ vineyard at Loxton, the ‘Basdsham’ vineyard in Barmera, the ‘Strachan’ vineyard in Renmark and the ‘Yarra Vale’ vineyard in Virginia, indigenous yeast fermented to 13.0% alc. and 2.1 g/L RS. Winemaker: Heather Fraser. 16.5+/20 Oct 2018 RRP $19.95

Yalumba ‘Y Series’ South Australia Cabernet Sauvignon 2017

Cabernet Sauvignon from Australia – South Australia

16.5+/20

Dark deep, ruby-red colour with black-purple hues, a little lighter on the edge. The nose is fine and fresh in expression with intense and well-concentrated aromas of pure blackcurrant fruit entwined with mint and dark herbs, with some peppery notes. This is youthfully fresh and sits near the cool-spectrum, but shows good vinosity. Medium-bodied, the palate is elegant in expression with a fine and moderately taut core of lively blackcurrant fruit with notes of mint and herbs and some pepper. The fruit is vibrant, somewhat coolish in expression, with fine-grained tannin support and crisp acidity that carries the wine to a lingering finish. This is a taut, finely expressed Cabernet Sauvignon with blackcurrant and herb flavours along with fine tannin and crisp acidity. Match with herb-marinated lamb and beef dishes over the next 3+ years. South Australia fruit fermented in static and rotary fermenters to 14.0% alc., the wine spending 3-5 days on skins post ferment. Winemaker: Natalie Cleghorn. 16.5+/20 Oct 2018 RRP $16.95

Yalumba ‘Y Series’ South Australia Tempranillo 2016

Tempranillo from Australia – South Australia

16.5/20

Even, dark ruby-red colour, lighter on the rim. The nose is soft and gently full with sweet and savoury aromas of dark-red berry fruit with a soft amalgam of spices and dark and dried herbs. The nose has an elegant intensity. Medium-full bodied, the palate has sweetly ripe fruit flavours of dark-red berry fruit with hints of boysenberries, along with herbs and spices. The fruit is aromatic with sweetness interwoven with a layer of savoury interest, and the mouthfeel is softly ripe with supple tannin support with integrated acidity. The wine carries with gentle energy and linearity to a lingering finish. This is a gently ripe Tempranillo with a sweet and savoury intermix of red fruits, boysenberries, herbs and spices on a supple palate. Match with pastas and pizza, and with barbecued fare over the next 3 years. Tempranillo fruit from South Australia, indigenous yeast fermented to 13.5% alc. Winemaker: Sam Wigan. 16.5/20 Oct 2018 RRP $16.95

Yalumba ‘The Scribbler’ Barossa Cabernet Sauvignon/Shiraz 2016

Blended Red from Australia – South Australia

18+/20

Dark, deep ruby-red colour with black hues, a little lighter on the edge. The nose is elegant in proportion with finely concentrated aromas of sweetly ripe blackcurrant fruit with notes of cassis harmoniously melded with blackberries and plums with a fine layering of sweet nutty oak, revealing a little black pepper with aeration. Medium-full bodied, the palate has a soft and elegant structure with a finely bound heart with an amalgam of blackcurrant fruit melded with black plums and subtle spice notes. This is harmoniously integrated and supported by fine tannin extraction, with balanced, integrated acidity. The flavours carry with some underlying power to a lingering finish of currants, spices and pepper. This is an elegant and finely expressed Cabernet/Shiraz blend with blackcurrant, blackberry, plum and spice with peppery notes on a fine-textured, harmonious palate. Match with lamb, beef and venison, and semi-hard cheeses over the next 4 years. A blend of 62% Cabernet Sauvignon and 38% Shiraz from the Barossa, fermented, partially with indigenous yeasts to 14.1% alc., the wine aged 11 months in 14% new French, American and Hungarian oak hogsheads and barriques. Winemaker: Kevin Glastonbury. 18.0+/20 Oct 2018 RRP $24.95

 

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