YALUMBA SAMUEL’S COLLECTION BAROSSA GSM

The three varieties were harvested separately as they all ripen at
different times during the growing season. The wine was fermented
using the wild yeast indigenous to the vineyard. The Grenache was
treated very gently, using small amounts of whole bunch ferment and
the rest whole berry ferments at cooler temperatures to encourage a
pretty bouquet. The Shiraz and Mataro were fermented warmer and the
skins worked harder than the Grenache to assist with mid-palate weight,
colour and tannin. The wine was matured for 11 months in new French
oak hogsheads and puncheons (10%), balance in one year and older
French, American and Hungarian oak hogsheads.