Winery - Yalumba
* Expert NoteJanuary 12, 2012
Pineapple, tangerine and apricot aromas are ripe and round while the broad palate offers up convincing honeysuckle and peach flavor. The finish shows complex perfume but is also a bit rasping. Drink now.
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Yalumba Viognier - 2008
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* Expert NoteJanuary 12, 2012
The nose is foresty and reminded me a little of Carmenère. In the mouth, there’s mixed plum fruit, but seeped tea and tangy wood flavors are in the driver’s seat. Finishes with tea and earth and smooth, chalky tannins; a blend of Cabernet, Shiraz and Merlot.
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Yalumba Red Blend - 2000
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* Expert NoteJanuary 12, 2012
This Cab is serious business, and could not be mistaken for any other variety. It’s excellent but curmudgeonly, without any flavors that you’d ever call feminine. Fruit is big and black, ripe but not sweet, with smudges of dirt, as though it took a tumble in a fistfight. Oaky tannins through and through. May soften in its older age—drink after 2007.
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* Expert NoteJanuary 12, 2012
Made in a fruit-forward style, this lushly textured Shiraz features a delicately herbal overlay to its black cherry and red raspberry fruit, which unfolds into tea-like nuances on the finish. Unoaked, the wine should drink well over the next few years.
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Yalumba Shiraz - 2009
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* Expert NoteJanuary 12, 2012
Sweet and simple, tastes like that syrup they pack canned peaches in, except of course it has good acidity. Make that super acidity, which is its saving grace. The acids get up under the fruit and push it, saving the wine from being insipid. —S.H.
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Yalumba Viognier - 2000
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* Expert NoteJanuary 12, 2012
Most of the Shiraz goes into American oak, says Ferrari, and most of the Cab sees French oak. Oak, indeed, is the operative word for this wine, at least for now. Though the nice red plum and blackberry nuances are easy to find, wood plays a big role here, lending butterscotch and toast flavors from beginning to end, and rustic tannins to the mouthfeel. Ferrari advises us to uncork this vintage in honor of her 50th birthday (that’s in 11 years!).
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* Expert NoteJanuary 12, 2012
Ferrari claims that this “Port” is good chilled, in shot glasses, and served alongside crème brûlée—and we’d be hard pressed to disagree, though it’d probably be just as nice next to a roaring fire on a cold winter night. The wine is aged in 60-gallon hogsheads, which give it a buttery, butterscotchy quality. It’s warming and smooth, like a Bourbon-meets-Port love child.
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Yalumba Port - NV
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* Expert NoteJanuary 12, 2012
There’s tons of red fruit here, most of which is jammy plum and raspberry, with just a slight sour cranberry edge. Amaretto and pastry cream notes pervade from beginning to end, however, which turned some tasters on and proved a little too sweet for others.
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* Expert NoteJanuary 12, 2012
An angular, oaky Cab, more red than black in flavor. A layer of chalky clay envelops red fruit on the palate; tangy wood and pepper aromas are bright on the nose. A good drink-me-now Cabernet.
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* Expert NoteJanuary 12, 2012
Floral on the nose, with jasmine, clover, and the whole nine yards. On the palate the floral sweetness is reprised, and couched in waxy yellow fruit and olive oil flavors. A very good wine, and one that brings the out of doors inside.
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Yalumba Viognier - 2002
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