If you’re wanting to experience the best of Yalumba, which itself is the very best of Australian wine makers, then the Samuel’s Collection is the best of the very best. The collection covers the length and breadth of what Yalumba has to offer. Today we’re going to cover just a few of our personal recommendations, and the food you should pair them with.
The Barossa Shiraz Cabernet Sauvignon is Yalumba’s modern interpretation of a classic Australian style. Rich and generous flavours of Shiraz combine with the elegance of Cabernet Sauvignon.
With grapes sourced in Eden Valley and Barossa Valley they have been Matured for 11 months in 19% new French and Hungarian oak hogsheads and barriques, balance in 1 to 5 year old French, American and Hungarian barrels. The wine was matured for eight and a half months in older French oak hogsheads.
Food Pairing: Barossa Braised Beef Cheeks, Silky Lamb Shanks
Exotic and food friendly you don’t see single variety Roussanne’s every day.
Tasting Notes: Silky yet defined with white fleshed peach, vanilla custard and cumquat layered over fresh grapefruit acidity and a fine almond meal texture with lingering hints of honeycomb.
Food Pairing: Italian Risotto, Sri Lankan Vegetable Curry
Tasting notes: Apricot fruit aromas and flavours with long, luscious textures and hints of orange oil, followed by a refreshing finish.
Food Pairing: It’s versatile and works well with asian and middle-eastern dishes. Yalumba recommends Moroccan tagine and spiced cous cous.
Sourced from the local estate in Eden Valley it sits 545 metres above sea level. The area lends to low yields, high acidity and concentrated flavours.
Tasting Notes: Fresh aromas of grapefruit zest, lemon curd and hints of stone fruits. The palate is generous with flavours of fresh peach and lemon curd mingling with citrus acidity.
Food Pairing: Grilled fish, spinach and pepper jack stuffed chicken