2019 Yalumba The Octavius

2019 Yalumba The Octavius is one of Barossa’s iconic Shiraz wines, celebrated for its depth, elegance and remarkable old-vine intensity. Sourced from vineyards with an average age of 110 years, this is a profound yet beautifully poised expression of Shiraz that marries power with detail. The Octavius has long been Yalumba’s flagship Shiraz, a benchmark that helped define Barossa’s reputation for world‑class, ageworthy reds.

Tasting Notes
In the glass, the 2019 Octavius is deep, saturated ruby with an inky core and a vibrant purple rim, hinting at both concentration and youthful vigor. The nose is layered and expressive: dark red cherries, ripe raspberries and black plum are woven together with notes of licorice, redcurrant, subtle violet, and a gentle spice from French oak. On the palate, it’s full-bodied yet refined, with an immediate impression of plush, dark fruit supported by fine, graphite-like tannins. Flavors of dark cherry, red raspberry and blackberry are joined by hints of cocoa, anise, and a touch of savory earth. Eden Valley’s lifted aromatics and bright natural acidity bring freshness and focus, while Barossa Valley fruit contributes richness, density and length. The finish is long, silky and composed, suggesting a wine that will evolve gracefully for 10–15+ years in a good cellar, gaining complexity and tertiary notes of leather, tobacco and truffle over time.

Production
The grapes for The Octavius 2019 are sourced from six distinguished Shiraz vineyards across Barossa, with 69% of the fruit coming from the higher, cooler Eden Valley and 31% from the warmer Barossa Valley floor. These sites include some of the region’s oldest vines, notably a hand-picked Eden Valley parcel planted in 1854, anchored in ancient, low-vigour soils that naturally limit yields and intensify flavor. Harvesting is carried out by hand to ensure meticulous selection of only the best bunches. In the winery, traditional fermentation techniques are used to capture both aromatic lift and structural finesse, followed by 21 months of maturation in a selection of French oak barrels and small oak ‘octaves’ (including 25% new French oak). This careful élevage builds complexity, fine tannin texture and integration of oak spice without overpowering the purity of the fruit.

Food & Serving
The 2019 Octavius is a natural partner for rich, flavorful dishes such as slow-braised lamb shanks, grilled ribeye steak, venison, or herb-crusted roast beef. It also shines alongside chargrilled vegetables, mushroom ragout, or aged hard cheeses like Comté or mature cheddar. Serve at 16–18°C (60–64°F) to highlight its aromatics and balance. Decanting for 1–2 hours before serving is recommended in its youth to allow the wine to open fully and soften the tannins; older bottles will benefit from a gentler, shorter decant mainly to remove sediment.

Producer
Yalumba is one of Australia’s oldest family-owned wineries, founded in 1849 by Samuel Smith in the Barossa Valley. Over generations, it has become a cornerstone of the region, known for its deep commitment to estate vineyards, innovative cooperage (Yalumba operates its own cooperage, a rarity today), and long-term stewardship of some of the country’s oldest vines. The Octavius stands as Yalumba’s flagship Shiraz, a wine that has helped cement both the estate’s and Barossa’s global reputation for powerful yet finely crafted reds. With a history of critical acclaim and a strong track record for cellaring, Yalumba remains a reference point for serious collectors and lovers of premium Australian Shiraz.

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