By Peter Vetsch
[These bottles were provided as samples for review purposes.]
Yalumba is tidying things up a bit. The Barossa stalwart, now on its 5th generation of family ownership dating back to 1849, traces itself back almost the entire length of the history of its region (whose first Shiraz vines were planted in 1847). But 170 years of growth and development later, Yalumba’s impressive lineup of wines was starting to lack some internal organizational cohesion, with some forming part of a demarcated grouping or collection (the wildly successful Y Series being a key example of why this can be a boon to consumers) and others standing on their own, without clear delineation as to their place in the company hierarchy. This would not be much of an issue for a smaller-scale producer, but when you make 52 different bottlings, it’s nice to know where things fit. Enter Samuel’s Collection.
This new mid-tier range is both a corporate reorg and a celebration, a way for a number of excellent but disparate Yalumba offerings to find a home as a tasteful homage to the winery’s founder Samuel Smith. The Collection, featuring all-new clean, modern label art, features seven wines: four reds from the Barossa Valley and three whites from the neighbouring Eden Valley. The reds (Bush Vine Grenache, GSM, Shiraz, Shiraz Cab) all share measured ripeness, fermentation using ambient yeasts and a more lithe, transparent take on what can be a region known for muscle-flexing; the whites (Viognier, Roussanne, Chardonnay) are all similarly streamlined takes on sultry grapes, rooted in Eden’s cooler weather and acid spine. I have had prior vintages of both of tonight’s reds, known back then as the Old Bush Vine Grenache and The Strapper GSM, and their packaging and branding was so divergent that it looked like they came from different wineries. No longer. The threads that unite now take centre stage…even the price, as every wine in the new Samuel’s Collection should hit the shelf at a $25ish mark. As will be seen below, it is a group worth seeking out. Read the rest of this entry »