For the first time the Barossa Shiraz Viognier has been sourced entirely from Eden Valley Shiraz and Viognier vineyards. There is great diversity across the Eden Valley Shiraz vineyards and a wide range of styles is produced, from those with a much finer, subtle aromatic to those that are denser, fuller and much richer. What links them all together is an underlying finesse and purity, the hallmark of Eden Valley Shiraz. A small percentage of Eden Valley Viognier, either as grapes or juice was fermented with each batch of the Eden Valley Shiraz.

Select batches were fermented with a small percentage of Viognier grapes, whilst other parcels were fermented with Viognier juice. This has produced a soft and stylish wine showing subtle Viognier aromatics combined with the medium weight and finer structure of Shiraz. This wine is deep red in colour with sweet, fresh and fragrant aromatics of cherries, plums and bright red-currant fruits. Subtle spices and clove notes are present as are the floral hints of Viognier. This is a medium to full bodied wine with red fruit flavours, fine spices and cloves. It is a rich and softly textured Shiraz with the subtle sweet textures of Viognier.

Deep colour; fragrant and savoury red fruit and violet bouquet, showing some peppery complexity; medium bodied and generously fruited, the mineral, savoury underpinning provides freshness and length on the finish. Drink: to 2016; Rating: 94 Points; James Halliday Wine Companion

Yalumba's credo of over-delivering at every price point finds good expression here. It's an attractive "berries and cream" style, given extra interest by whispers of florals and pepper. Smooth and lush with a lightly toasty touch, and supported by a firm backbone of tannins. Steak and kidney price would measure up perfectly. Ralph Kyte-Powell, Cuisine - Issue 47, July 2011

Yalumba was an Australian pioneer of viognier and of shiraz- viognier blends. It has always been a leader in quality too. This is a wine of restraint and balance and finesse - so it deserves to be served at the dinner table. In fact, Yalumba winemaker Louisa Rose tries to make all the Yalumba reds as if 'you've got a glass in one hand, and a piece of food in the other'. We like the sound of that, and like the taste of this. It tastes of kirsch, raspberries and toasty oak, and finishes with a delightful lick of licoricey tannin. Value 4 stars l Score 90 Points; Drink 2009-2013; Campbell Mattinson & Gary Walsh, The BIG Red Wine Book

The grapes were hand picked and crushed to our 8 tonne open top stainless steel fermenters. The natural or 'wild' yeasts present on the grape skins were allowed to initiate the sugar fermentation. Cultured winery yeasts were then added to complete this fermentation. Fermentation and cap/skin management was controlled by the Yalumba designed cap plunger. The result is a wine with excellent depth of colour, richness and complexity.

The wine is a medium to full depth red with stylish aromas of fresh blueberry, red plums and cedary oak. The palate displays a juicy sweet plum that finishes with seamless powdery tannins.

From 1920 vines, this wine inspired the new range. Fabulous fruit. Rating 92/100; Ken Gargett, QWeekend Magazine, The Courier-Mail (Aus), 15 June 2008

The grapes were hand picked and crushed to an 8 tonne open top stainless steel fermenters. The natural or 'wild' yeasts present on the grape skins were allowed to initiate the sugar fermentation. Cultured winery yeasts were then added to complete this fermentation and cap/skin management was controlled by the Yalumba designed cap plunger. The result is a wine with excellent depth of colour, richness and complexity.

This wine is deep red in colour with purple hues. The nose displays rich and sweet aromas with roasted nuts, ripe plums, fresh floral hints, dark chocolates and anise. The palate is full-bodied, showing dense sweet plum fruit with lashings of fine velvety tannins.

From 1935 vines, this is intense with blackberry and leather notes. Layered and balanced." Rating 94/100; Ken Gargett, QWeekend Magazine, The Courier-Mail (Aus), 15 June 2008

After a lengthy search, Dr. Bailey Carrodus chose a site in the Yarra Valley  which seemed to meet all the requirements – grey silty clay loam with bands of gravel for good drainage, on a north-facing slope high enough out of the valley to avoid late spring frosts. The site has fulfilled all expectations,  producing a wide range of quality fruit, from Pinot Noir to Touriga Nacional for a fortified red wine.  Most of the 12-hectare plot was planted in 1969 and the 1973 vintage was the first commercial wine produced in the valley since 1921.

When we bought the Underhill block, it had been planted with a different clone of Shiraz from the one in the Yarra Yering Dry Red No2, and the soil is somewhat heavier clay. The wine we get from here is so distinctive that we keep it apart from the rest of our vineyard. It has become one of our major export lines.

Sourced exclusively from the 1974 planted block of shiraz at the western-most extremity of the vineyard. 100% shiraz. Equipoise to the No. 2. Drawn from soils with a higher clay base than the No. 2 thus wines generally more brooding and masculine, offering darker fruits/spice and chewier tannins with distinctly more savoury undertones.

This is the ambitious project of successful investment banker Stephen Wood. He has taken the best possible advice, and has not hesitated to provide appropriate financial resources to a venture that has no exact parallel in the Yarra Valley or anywhere else in Australia. Twelve ha of vineyards may not seem so unusual, but in fact he has assembled three entirely different sites, 70 km apart, each matched to the needs of the variety/varieties planted on that site. Pinot noir (4.4 ha) is planted on the Steep Hill Vineyard, with a northeast orientation, and a shaley rock and ironstone soil. Cabernet sauvignon (4 ha) has been planted at Kangaroo Ground, with a dry, steep northwest-facing site and abundant sun exposure in the warmest part of the day, ensuring full ripeness. Just over 3.5 ha of merlot, shiraz, chardonnay and viognier are planted at the Upper Plenty vineyard, 50 km from Kangaroo Ground. This has an average temperature 2°C cooler and a ripening period two–three weeks later than the warmest parts of the Yarra Valley. Add skilled winemaking and some sophisticated (and beautiful) packaging, and you have a 5-star recipe for success. James Halliday

Shiraz is sourced from the Cambrian soils of Northern Heathcote. Made from low cropped fully ripe Heathcote shiraz, this wine is very complex with concentrated ripe plums, dark chocolate, savoury meaty characters and integrated smoky oak on the nose. A rich velvety mid-palate texture gives way to tingling acidity and soft but persistent tannin.
 
Strong red-purple; a wine still with the exuberance of youth, yet beautifully balanced and textured; the full array of black fruits have spice and oak lurking in the background; great drive and length. Diam. 14% alc. Rating 96 Points; Drink 2025 $40 Date Tasted Feb 10 James Halliday Australian Wine Companion 2011
 
Deep, lush and concentrated, this is taut, firm and vital, with smoothness and balance and beautiful structure. Aromas of violets, spices and both black and red fruits. Great length and style; it has fruit sweetness but also a good tannin framework. 5 Stars * * * * * 94 Points; Drink: Now - 12+ years. Gourmet Traveller Wine; July 2010
 
Wow, this is a real shiraz. Violets, spices, dark and red fruits...lovely flavour and vitality, balancing riper flavours with spicy and floral notes. Good extract and tannin structure, guaranteeing ageing potential. Drink now to 15 years; 94 Points; Huon Hooke; Good Living

Grown to the rich Coonawarra Terra rossa soils, Zema is renowned for extraordinary Coonawarra wines, their remarkable Shiraz is an edifying wine of charm, character and grace. Grape growing and winemaking has been a large part of the Zema Family history and heritage dating back to the 1800s. The Zema family is proudly traditional in it's approach to vineyard practices, favouring hand pruning and dry grown vines to maximise fruit quality.

These techniques are enhanced by the family’s three strategically selected prime vineyard locations, capitalising on the region's subtle climactic variations. Shiraz is fermented over a period of seven days under controlled temperatures in a combination of rotary and static fermenters. Matured fourteen months in a selection of small French and American oak barrels, producing a vibrant rich wine with attractive fruit flavours.

Dark medium colour with brick red and purple hues. Ripe blackberry fruit character with varietal pepper and spice. Full bodied palate with underlying hint of aniseed complimented by fine yet nutty oak characters. The finish displays tight and persistent tannins excellent fruit weight and acid balance.

Zilzie know from good Shiraz, they grew the finest fruit for decades and now retain access to the most splendid vineyards. The quality of their winemaking has claimed thirty trophies since they embarked on their own label. At Zilzie, Shiraz is taken rather seriously, the finest harvests from good Barossa vineyards are sourced to be fashioned into a lush and velvety, mouth filling experience. Zilzie indulges the senses with its rich full bodied palate, endowed with dense plum fruit flavours, elegant, silky tannins and supple hints of licorice spice

Based in the Murray Darling region, the Zilzie winemaking team take regular trips to the Barossa Valley, inspecting the health of vineyards and munching on the fruit as it grows on the vine to isolate parcels of ultra fine Barossa Shiraz. Harvests from select vineyards are separately crushed and fermented. The wines are pumped over three times daily to extract good colour and the softest tannins. Upon completion, batches are gently pressed before the free run and pressings are transferred to a combination of French and American oak barriques for twelve months maturation, before assembling into a wine exhibiting excellent depth of colour, richness of palate structure and complexity of flavour. Alcohol 13.5%

Deep crimson red with purple hues. Concentrated dark fruits and pepper spice with vanillin and cedar oak characters. Full bodied with rapberry and licorice, anise, blueberry and spice flavours complemented by fine supple tannins before a toasty, vanillin oak finish.

Gold - 2011 International Wine & Spirit Competition
Silver - Wine Style Asia Awards 2011
Bronze - Royal Melbourne Wine Show
Bronze - Royal Hobart Wine Show
Bronze - 2011 Perth Royal Wine Show
Bronze - 2011 Riverina Wine Show
Bronze - Hong Kong International Wine & Spirit Competition