2003 Yalumba The Octavius Shiraz |
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Price: $94.99 $85.49 as part of mixed case Region: Barossa Valley, South Australia Reviews: 97 WA; 92 ST; 94 JH About this Wine: Full-bodied, powerful, and rich, with sweet tannin, decent acidity, and a superb finish, this is a wine to drink over the next 15 or more years. Production: 88 six-packs imported 18+ bottles available. Ships in 1-5 business days. 11 bottles available for Same Day Shipping. Quantity in Basket: None |
Wine Advocate
"97 pts ... "A renowned Barossa icon is Yalumba’s Shiraz The Octavius. The 2003 is a 100% Shiraz aged 22 months in a combination of American barrels (coopered at Yalumba) and French 300 liter hogsheads. This beauty offers up aromas of sweet blueberries, black truffles, blackberries, melted road tar, pepper, and espresso roast. Full-bodied, powerful, and rich, with sweet tannin, decent acidity, and a superb finish, this is a wine to drink over the next 15 or more years." -- 10/07 Stephen Tanzer
"92 pts ... Explosively perfumed nose features energetic blackberry, boysenberry and kirsch aromas underscored by suave graphite, licorice and violet. Deep and sweet, offering impressively concentrated but fresh dark berry flavors that reach every corner of the palate. Silky tannins add structure but don't detract from the lush, creamy fruit. This seems to carry endlessly through the finish, leaving behind a strong violet pastille quality." -- 09/07 James Halliday
"94 pts ... In hallmark Octavius style, immensely powerful and deep, with chunky black fruits, yet not extractive and with no porty/jammy characters. Gold medal National Wine Show '06. Drink through 2023." -- 11/06 Winemaker's Notes
"Yalumba 'The Octavius' 2003 is very dark, impenetrable, deep black purple red in colour. A fine nose of ripe dark fruits, plums, prunes and licorice exudes scents of violets, dark chocolate and espresso. A smooth, silky textured palate seamlessly integrates inky black berry flavours. Beautifully refined with supple tannins, this is a wine of outstanding poise, elegance and length. Optimum drinking 8-12 years from vintage." Technical Notes
"Winemaker Kevin Glastonbury. Grapes were hand picked and the natural or 'wild' yeasts present on the grape skins were allowed to initiate the sugar fermentation. Cultured winery yeasts completed the fermentation and skin management was carefully controlled. This has lead to a wine of excellent depth of colour, richness and complexity. Matured for 22 Months , in 45% new Yalumba Coopered Missouri & Pennsylvania octaves, 10% new French Hogsheads, balance in older octaves and 1 year old French Hogsheads. Acid 6.6 g/L; p.H. 3.42. 14% alc." | |