The remarkably individual and generous The Octavius Old Vine Shiraz is made from a selection of aged Shiraz vineyards scattered across the Barossa region. It combines the perfume and pure fruit aromas of the Eden Valley region and the concentration, texture and ripeness of Barossa Valley Shiraz. The Octavius has a compelling freshness and vinosity with superb dark chocolate, brambly, mocha aromas, silky, chalky tannins, underlying savoury oak and sustained dark chocolate, roasted chestnut, mocha flavours. Vinification takes place in six to eight tonne open top stainless steel fermenters. Indigenous or 'wild' yeasts initiate the fermentation and contribute to the individual complexities, richness and fine textures of the wine. Maturation takes place in Yalumba-coopered French and American octaves, barriques and hogsheads for around 22 months.
Langton’s has partnered with Yalumba to offer you the chance to win an instant wine cellar with a Vintec 110 bottle Vintec wine cabinet, 24 bottles of Yalumba wines (including three bottles of The Caley), Riedel Amadeo Decanter and a Coravin Deluxe Bundle.
"The palate is soft and elegant, in keeping with the modern Octavius style, and is remarkably soft and approachable. The palate is intense and full–bodied but not heavy or especially big, certainly not massive or grippy, or even overtly oaky… A glorious wine"
96 Points, Huon Hooke
Barossa ValleyColonel William Light, the South Australian colony’s Surveyor-General, named the Barossa in 1837 after the site of an English victory over the French in the Spanish Peninsular War. In the mid-1800’s Silesian and English immigrants settled in the area. The Barossa itself comprises two distinct sub-regions: Eden Valley and the warmer Barossa Valley floor at 270m.The Barossa Valley enjoys a warm Mediterranean climate characterised by hot dry summers and relatively low rainfall. Cool sea breezes from the Gulf of St Vincent modify the temperature, however hot northerly winds can occasionally dominate creating considerable vine stress. Many older established vineyards are dry-grown, but supplementary irrigation is also extensively used. The valley is comprised of rich brown soils and alluvial sands. A long history of uninterrupted viticulture in the area means the Barossa valley is home to Australia’s largest concentration of old-vine Shiraz, Grenache and Mourvedre with many over 100 years old. Although most famous for Shiraz, the Barossa can also produce fragrant and deliciously fruity Grenache blends and beautifully rich, chocolatey Cabernet Sauvignons.
Samuel Smith established Yalumba in 1849 and 165 years later descendant Robert Hill Smith now presides over Australia's oldest family owned wine company. Yalumba owns vineyards and sources fruit primarily in the Barossa and Coonawarra. Robert Hill-Smith manages to combine conservatism and tradition with up-to-date winemaking technology and thinking. Yalumba produces a considerable number of different wines across the price-point spectrum from a multitude of varieties, all with a focus on quality, varietal and regional expression. The strong winemaking team is headed up by Louisa Rose, a brilliantly intuitive winemaker whose white wines are some of the best in the country.