Yalumba The Reserve Cabernet Shiraz 2001
- "Closed, but exceptionally promising, the 2002 The Reserve (78% Cabernet Sauvignon and 22% Shiraz that received treatment similar to the previous wines) is a full-bodied, intense, opaque purple-colored cuvee. The tannins quickly come up, and the overall impression is of a big, deep, powerful, rich, concentrated wine with impressive harmony, extract, and potential. It needs another 3-4 years of bottle age, and should last for 25-30 years." 94 Points Robert Parker Jnr, Wine Advocate, Issue 167, October 31, 2006 (USA)
Dark purple in colour; this is a stunning example why Cabernet Shiraz is such a classic Australian Blend. A pure nose of cassis, spice, blackberry and cedary oak. Rich but perfectly balanced with the Cabernet compenent of this wine providing tremendous support and backbone and the Shiraz giving it a real lift and filling out this wine. A moder day classic that will age very gracefully for many more years to come. 96 points Anthony D'Anna
The 2000/2001 growing season was near to perfect with much needed winter and spring rains filling the soils and the vines beginning their growth in near perfect conditions. Flowering was even and was followed with a warm and dry ripening period.
Dense inky red in colour the nose is full of deep red fruits, spices and cloves with rich chocolates and concentrated sweet licorice all enveloped in creamy oak aromas. The palate is big and rich with sweet plummy fruit. The initial impact of plums, anise and sweetness continues to linger on and on. Like all The Reserves this is a wine built with structure and finishing with mouthfuls of long fine grained tannins.
Sourced primarily from the Eden Valley region from mature vines producing yields generally between 2 and 5 tonnes per hectare of intensely flavoured fruit. Soil types vary from red-brown earth over red clay to sandy loam over clay. All parcels of fruit were fermented separately in either 8 tonne open fermenters or 6 tonne static potter fermenters. Indigenous or 'wild' yeasts, naturally present on the grape skins were allowed to complete the fermentation. These 'wild' ferments have helped contribute to the individual complexities of the wine, creating richness and fine textures.
