Shiraz Barossa Valley South Australia
Yalumba have been making the Galway range of wines since the 1940s, named in honour of Colonel Sir Henry L. Galway, governor of South Australia from 1914 to 1920. He was a keen wine man with a good palate and was a regular visitor to the Yalumba wineworks at Angaston. Success with the early editions of Galway were the foundation upon which Yalumba built it's peerless reputation for fine Barossa reds. Galway is still made to the enduring traditional style with rich colour, distinctive spicy fruit and perfectly integrated oak, balanced and elegant.
Samuel Smith migrated from Dorset to Angaston in 1847 and took up work as a gardener with George Angas Fife. In 1849 he bought thirty acres and planted his first vines by moonlight. Samuel named his patch Yalumba, which is aboriginal for all the land around. Galway Shiraz is still made to a traditional style with rich colour, spicy plum fruit and well integrated oak. Grapes are sourced from Yalumba's loyal Barossa growers and vinified in static potter and rotary fermenters. Warm temperatures at the onset of ferments and three to five days maceration extract soft fleshy tannins and build palate structure. Matured in a selection of prior use American and French oak hogsheads, octaves and barriques.
Deep in colour with crimson hues. Aromas of mulberry, black forest cake and liquorice allsorts that speak of its varietal and regional provenance. The palate is full of dark fruit, rich plum pudding and chocolate anise, generous and ripe with flavours of mulberry, dark chocolate over savoury hints of beetroot and mint. An exceptionally well balanced wine characterized by it's smoothness and clean finish on a length of cocoa powder tannins.