Picking in the coolest part of the morning is crucial to the outcome of this Sauvignon Blanc as it allows maximum but gentle flavour extraction. Juices are handled to exclude air contact and preserve natural fruit flavours, while the cool fermentation with aromatic yeast strains brings the punchy varietal zest to Sauvignon Blanc. Pale straw with a vibrant green hue, the 2009 Oxford Landing Estate Sauvignon Blanc, has a punchy, lifted zesty nose with aromas of freshly cut pasture and gooseberry. Flavours of lively varietal Kiwifruit and gooseberry are present ,with a complex tropical punch and subtle, passionfruit slice fingers. This wine offers an abundance of flavours, complemented with refreshing natural mineral acidity.

The chardonnay flavours tasted ripe at an early baume resulting in most of the fruit being picked between 11-12 Baume. Twenty per cent of the wine was then fermented using the natural or “wild yeast” evident on the grapes at the time of harvest. The bright, crisp flavours found in this wine are a result of extended lees contact, with no malolactic fermentation required. To add complexity a small portion of reserve wine from French oak barrels was included in the final blend. These factors have combined to contribute extra layers of complexity and texture to the wine, to enhance the powerful fruit drive of this wine.

The parcels selected for Cabernet Sauvignon and Shiraz were blended together in a combination of static and rotary fermenters under warm temperature conditions for a period of six days. This creates a good balance between extracting the appropriate tannin for wine structure and retaining fruit drive and aromatics.

With drought conditions persisting throughout the growing season, significant rainfall in January resulted in welcome relief, and concern for disease potential. Fortunately, damage was minimal with canopies drying quickly and little impact on fruit quality. Yields, particularly for red varieties, were well below average because of the drought leading to accelerated berry ripening. This called for quick decision making in the vineyard to ensure fruit was picked at optimum flavour development. The end result is a wine with excellent depth of colour, weight and tannin structure. The Shiraz and Viognier fruit parcels were selected in the vineyard on the basis of their flavour and tannin structure. Many of the Shiraz parcels were sourced from older, lower yielding blocks at Oxford Landing and our growers' vineyards in the surrounding area. These parcels were then fermented in a combination of static fermenters and roto-fermenters to ensure maximum extraction of varietal fruit flavours and tannins.

The Yalumba Y Series Sauvignon Blanc exhibits classic aromas of the variety; freshly cut grass and guava, with hints of pineapple and lime. The crunchy fresh acidity cleanses the palate while layers of guava and tropical fruit give the wine balance and fineness. The Y Series Sauvignon Blanc is a wine of vibrancy and freshness, best served chilled with your freshest local seafood.

The Y Series Sauvignon Blanc receives 12 hours skin maceration prior to draining and pressing. Juices are cold settled then fermented cool using aromatic yeast to retain and enhance the fresh crisp varietal character. The wine is then left on light lees until blending in May of the same year.

Bright straw with green tinges, the 2008 Y Series Viognier has aromas that typify this exotic variety, namely jasmine, white peach and honeysuckle. These aromas are mirrored in the palate that displays richness and texture from wild fermentation and lees aging. With a clean, persistent finish, complemented by some exotic spices, this wine will reward if served with five spice chicken.

A deep and vibrant purple, this wine shows the essence of Shiraz - robust aromas of mulberries drizzled in chocolate, sweet spice and plum pudding. Generous and full bodied, the Yalumba Y Series Shiraz displays layers of mulberry fruit flavours with both a luscious texture and finely proportioned tannins that give this wine great persistence. Char-grilled steaks served with pepper sauce and gratin potatoes, or a good wood oven pizza topped with spicy chorizo, olives and roast capsicum are great dishes to enjoy with this wine.

The 2008 Y Series Cabernet Sauvignon displays exceptional varietal characters, with aromas of briar, black cherry, mint, eucalypt, and violets. These are complemented by hints of cinnamon, vanilla and chocolate. The palate offers flavours of black cherry and cedar wrapped in a medium bodied frame with velvety tannins. A wine that is ready to be enjoyed now or cellared for two to three years.

A combination of small and medium size static fermenters have been used, with a fermentation cycle of between eight to twelve days. The natural or ‘wild’ yeasts present on the grape skins were allowed to initiate the sugar fermentation. Cultured winery yeasts were then added to complete this process. The majority of parcels were then run to barrel, however select parcels remained ‘on skins’ post fermentation for 1-2 weeks. The result is a wine with excellent depth of colour, richness and complexity.

Dense black purpley red in colour with an aroma exhibiting a mix of fresh briary almost blackcurrant tones, balanced with violets and dark plums, finishing with an earthy, savoury complexity. The palate is full bodied demonstrating Barossa Valley hallmarks of richness, density and concentration. Silky fruit complexity is the key here with both red and dark jubey flavours. The palate finishes with fine, earthy tannins. Try with a rare rib eye steak.

After harvest about 60% of the fruit was gently pressed directly to barrels, the rest to a stainless steel tank. The juice was handled with passive oxidation, allowing the wine to ferment with indigenous yeasts, natural to the vineyard. The wine was left on lees, which with regular batonage for 10 months, increased the complexity and creaminess of the wine and further heightened the palate weight. At blending, the barrels of wine that have not made The Virgilius blend, here also included in the assemblage.

The 2008 vintage has created delicate and aromatic Viognier wines. The colour is pale gold with green highlights, with a nose of pure aromas displaying apricot nectar, lifted honeysuckle and orange oil perfume. The palate is long, rich and luscious, with intense stone fruit - particularly white peach and apricot flavours, finishing with an aromatic citrus freshness. This wine will continue to grow and develop in the bottle, firstly showing enhanced apricots and spice, then after a couple of years, honey flavours and toast.

To maximise our blending options, all batches of Bushvine Grenache are crushed as separate parcels, to either our 6 tonne static pump over fermenters or our 8 tonne open top stainless steel fermenters, which utilise the Yalumba designed cap plunger for cap management. The majority of batches are fully de-stemmed, however for some batches we do not de-stem at all, preferring to leave the stems on to help contribute another flavour dimension. The natural or 'wild' yeasts present on the grape skins are then allowed to initiate the sugar fermentation, this may happen within the first 12 hours or so, or it may take up to 2 - 3 days. When the fermentation has progressed about halfway, cultured winery yeasts are then added to ensure completion of this fermentation. Particular batches are then selected to remain on skins post-fermentation which could be up to 2 - 3 months. This then contributes to wines with greater complexity and individuality.

This wine’s colour shows full to medium depth reds with purple hues. The aroma is bright and jubey with spicy dark berried fruits and a savoury, meaty plum fragrance. The palate packs a juicy core of impressive density showing savoury and earthy textures and a fine grained tannin finish. Smoothly balanced and eminently drinkable. Certainly consumable now, but a wine that will age well over the next five years.

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