Yalumba’s longevity and success is a result of patience, collaboration and progressive thinking. There is foresight to embrace the natural terroir to craft wines with individual character and a sense of purpose, a spirit to reinvest in the land upon which it operates and knowledge to behave as a leader in the industry. It is committed to sharing stories of provenance gathered over 169 years of family winemaking.
History
Yalumba started with the planting of vines in 1849 by founder Samuel Smith. Under the moonlight, in the heart of the Barossa, he set in place not just the first of many generations of vines, but a philosophy that still holds true today. A genuine respect for the land and a willingness to venture into the unknown.
The Yalumba cooperage continues the proud tradition of crafting oak barrels and it is the only one of its kind in the Southern Hemisphere.
Third generation Fred Caley Smith, took to the seas on a grand scientific discovery in 1893 and returned with progressive horticultural developments that laid the foundation of sustainable viticulture and winemaking at Yalumba today.
Yalumba always strives to innovate and reduce their impact on the environment. They have the largest solar system in any Australian winery. Yalumba has won 43 accolades for their sustainable practices over the years, including the International Award of Excellence for Sustainable Wine Growing & the International Green Apple Gold Award. One of their goals is to ensure that future generations will continue to make great wine with minimal intervention, for many decades to come.
Winemaking philosophy
Wine, in all its forms, is an expression of the philosophy of the winemaker.
Yalumba is not afraid to push the boundaries and experiment to improve the quality of their wines. Their wines are made to be delicious, savoury and perfect partners for food or special occasions. They have texture, interest and balance, and a bit of an edge. Yalumba wines are created to excite and challenge you, taking you on a journey with every glass.
Their winemaking embraces the art of letting go, integrating specific philosophies into their vineyards and winery. This includes organic and vegan-friendly practices, and wild fermentation.
Vineyards
While the Barossa is Yalumba's home, they draw on the varied climates and soil types across Australia to make wines grown in some of the country’s finest wine regions.
Barossa
The Signature Vineyard:
In 2015, Yalumba began planting 72,000 vines in the famous Light Pass subregion of the Barossa Valley. Planted here are 16 different Shiraz and 5 different Cabernet Sauvignon clones, sourced from the Yalumba Nursery – the result of more than 10 years’ work and 170 years of experience.
The Tri-Centenary Vineyard:
The Tri-Centenary vineyard was planted in 1889, and boasts some of the oldest Grenache vines in the world. As a Tri-Centenary vineyard, the life of these vines has spanned more than three centuries. The age of the vines and the large area of topsoil can result in vines producing larger grapes during the wet winters and springs in the Barossa. Yalumba uses minimal irrigation management practices to keep grapes smaller and increase the intensity of flavours.
Steeple Vineyard:
The high quality Shiraz that the Steeple vineyard produces is a showcase of the unique terroir of Light Pass. Planted adjacent to the Light Pass church ‘Steeple’ in 1919, this vineyard qualifies as an Antique Vine in the Old Vine Charter. During the last 10 years, this vineyard has become both organic and biodynamic certified, offering wines that genuinely reflect the changing vintages. The soil holds water well, allowing us to minimise irrigation and support the vines to reach their natural potential.
Coonawarra
Menzies Estate Vineyard:
The Menzies Estate Vineyard is dedicated to Cabernet Sauvignon, with the exception of small blocks of Merlot and Malbec. Comprised of eight individual vineyards, no two are alike, with varied vine ages, grape vine clones and rootstock. The diverse nature of The Menzies Estate and seasonal influences means each individual vineyard offers unique flavours and textures every year.
Eden Valley
Mexican Vale:
On the southern side of the Yalumba winery, Mexican Vale enjoys the cooler Eden Valley conditions and beautiful, sweeping views of the Valley and onsite farm. These vines are able to maintain health throughout hot or dry conditions with only minimal irrigation.
High Eden Vineyard:
The cold and windswept pinnacle of the Eden Valley 535 metres above sea level. The soils here are lean and gravelly. These harsh growing conditions favour low yields, concentrated flavour accumulation and retention of natural acidity which produces Chardonnay of a fresh and zesty style.
