2002 Yalumba Cabernet/Shiraz The Reserve

Wine Advocate
"94 pts ... The 2002 Reserve is composed of 78% Cabernet Sauvignon and 22% Shiraz aged in 72% new French and Hungarian oak. Opaque purple-colored, this glass-coating effort gives up a sexy bouquet of pain grille, creosote, pepper, blueberry compote, and blackberry enhanced by several years of bottle age. On the palate it nicely combines elegance and power, marked by intense savory blue and black fruits, lots of spice, silky tannin, and a lengthy finish. It will profit from 5-7 years of additional cellaring with a drinking window spanning 2014 to 2032." -- 02/09

James Halliday
"96 pts ... Very good colour for age, still showing strong red hues; intense, long and highly focused palate with a succulent mix of blackcurrant and blackberry fruit supported by cedar oak and a fine web of tannins. Drink through 2017." --08/08

Wine Spectator
"94 pts ... "Brilliant, vibrant flavors of currant, plum and blackberry show a purity and focus that carries them over a sleek frame, nicely framed by polished tannins. The finish keeps speaking eloquently without raising its voice. Cabernet Sauvignon and Shiraz. Drink now through 2017." --10/08

Winemaker's Notes
"Concentrated deep red in colour, the nose is full of deep red fruits with suggestions of mint and spicy cedary oak. Powerfully constructed and concentrated, the palate is thick and ripe with juicy dark fruits combined with creamy oak, underpinned by velvety smooth tannins. The Reserve is a wine that should be drinking at its optimum in 8-12 years from vintage."

Technical Notes
"To categorise the 2002 Reserve, the finest parcels of wine were selected from the best blocks as they were fermenting. Indigenous or ‘wild’ yeasts, naturally present on the grape skins were allowed to initiate the fermentation. These ‘wild’ ferments have helped contribute to the individual complexities of the wine, creating richness and fine textures. The Cabernet component was sourced mainly from Eden Valley, with the Shiraz sourced from Barossa Valley. Aged 22 months in French hogsheads and barriques. pH 3.51; Acid 6.5g/L 14% alc."