Yalumba Galway Barossa Shiraz 2017 (Australia)

Yalumba Galway Barossa Shiraz 2017 (Australia)Dark plum Cake spice Choc mocha & vanilla Soft chewy tannins "Beautifully ripe and harmonious, this tasty shiraz offers dark and purple fruit flavours together with nuances of cake spice, game and cedary wood. It is wonderfully rounded and flavoursome, delivering succulent fruit flavours backed by polished tannins. Beautifully proportioned and lingering. At its best: now to 2024" Sam Kim, Wine Orbit, Apr 2019 In the glass the wine has bright ruby and

• Dark plum
• Cake spice
• Choc-mocha & vanilla
• Soft chewy tannins

"Beautifully ripe and harmonious, this tasty shiraz offers dark and purple fruit flavours together with nuances of cake spice, game and cedary wood. It is wonderfully rounded and flavoursome, delivering succulent fruit flavours backed by polished tannins. Beautifully proportioned and lingering. At its best: now to 2024" Sam Kim, Wine Orbit, Apr 2019

In the glass the wine has bright ruby and crimson hues. This follows through to a generous nose of pepper, blackberry, choc-mocha and vanilla tones. Complexity opens further with hints of liquorice and violets. The savoury palate shows blood plums and sweet spice leading onto soft chewy tannins.

A typical cold Barossa winter flowed into a wet spring and cool growing season. In response, the harvest of Shiraz grapes across our Barossa vineyards was about two to four weeks later than we had experienced over the last decade or so. Fine and clear weather during the harvest period and a certain degree of patience made for excellent flavour and tannin accumulation in our Shiraz grapes, as seen in this outstanding wine.

The vineyards for the Galway Vintage Shiraz are sourced from our loyal family grower base in the Barossa. The grapes were fermented in static potter and rotary fermenters. Warm temperatures at the onset of fermentation and also 3 to 5 days post fermentation has helped extract soft fleshy tannins and build wine structure.

Food Pairing: Enjoy with a homemade burger, caramelised onion and beetroot relish or a mushroom & thyme risotto.