Yalumba

Brand Description

Established in 1849, Yalumba is Australia’s most historic family owned wine company. It remains fiercely independent and extremely progressive through the generational ownership by the Hill-Smith family.  

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 more than 168 years of history of family winemaking.

Location of Vineyard

Barossa - Eden Valley and Barossa Valley
Barossa is arguably the single most famous wine region in Australia. Barossa includes both Barossa Valley and Eden Valley, making it one of the only areas in Australia to have neighbouring warm and cool climate growing conditions. 
Yalumba is privileged to have access to some of the oldest vineyards in the world in Barossa Valley, including 1889 bush vine Grenache and 1908 Shiraz. 


Coonawarra
At the inner sanctum of Coonawarra, on the prized terra rossa soil, lies Yalumba’s Coonawarra estate, The Menzies Vineyard. Comprised predominantly of Cabernet Sauvignon vines, this single vineyard is committed to growing premium quality fruit reflecting distinctive varietal characters of the region.


Wratonbully
Wrattonbully’s cool climate, plentiful high quality artesian water and well drained terra rossa soils led wine companies to plant large areas of mainly red grape varieties.

Winemaking and Viticulture Philosophy

At Yalumba we continually strive to reduce our impact on the environment, stay involved in our community, and make great wine with minimal intervention in the vineyard and in the winery. We are committed to sustainable practices, with the belief that the healthier and more biodiverse the vineyards are the better the wines will be. Yalumba has been developing its own sustainable viticulture program since the mid 1990s, promoting the economic production of quality grapes . For every hectare of vineyard we own, we have at least one hectare of native vegetation.

Our winemaking philosophy and practice means that our wines are made with the least intervention possible but with as much knowledge, confidence and expertise as possible. We want our wines to show their provenance and natural appellation – whether it be a single site, a variety or blend, or a personal style.

At Yalumba we have been making wine utilising ‘wild yeast’ for over 20 years. We believe that the success and consistency that we have with wild ferments is a direct result of healthy biodiverse vineyards.  

All Yalumba wines are 100% vegan since the 2012 vintage, elevating our wines to a safe and ethical choice. Becoming vegan came from the desire to make wines of conviction that taste of provenance and natural appellation; and that ultimately represent quality.
 

Yalumba Clocktower
Yalumba Cooperage
Yalumba Vineyard
Yalumba Barrel Room
Yalumba Museum
Robert and Jess Hill-Smith
Winemaker, Louisa Rose
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Winery Profile
Owner: Robert Hill-Smith
Winemaker: Louisa Rose
Total acreage under vine: 650
Founded: 1849
Production: 960000
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Acclaim
This premium Viognier, from the winery that’s cheered loudest for the variety, opens with flint and almond alongside honeyed orchard fruit aromas. Viognier’s characteristically luscious mouthfeel dominates the palate. The fruit and acidity are quiet but holding on after a few years of bottle age. A subdued, food friendly and harmonious drop. — acclaim for 2020 Yalumba Rare & Fine The Virgilius from Wine Enthusiast, Apr 2025
After a decade in the bottle, the evidence is strong that the pale hues and filigree palate shape of The Tri-Centenary Grenache is sturdy enough to last the distance. A lively perfume persists – a hint of raspberry and plum, with violets peeking through at the edge – but the fruit weight has diminished, leaving a skinny body that is still well-sculpted. This vintage is the first Tri-Centenary Grenache to feature in Yalumba’s Museum Releases; it also marked the start of Yalumba’s extended maceration experiment with old-vine Grenache (spending 41 days on skins), showing the merit of an intention to create noble, slender Grenache of finesse and beauty. — acclaim for 2015 Yalumba Rare & Fine The Tri-Centenary from Decanter, Apr 2025
The continuing journey of change at the heart of The Octavius Old Vine Shiraz reached a decisive moment in 2010, when the oak maturing regime – a fundamental philosophy behind this particular interpretation of rich Barossa Shiraz – began to shift. Relaxing the new oak influence allows the beauty of the fruit to shine more brightly, and the black heart of this big wine begins to open up. Matured for 20 months in 35% new eight-stave octave barrels made from French and American oak, with the remainder in older French, American and Hungarian oak barrels, it speaks plainly about the challenge of containing big, ripe fruit from old vines. But the big bass notes hum with a seductive resonance, and the balance of components after 15 years is sublime. — acclaim for 2010 Yalumba Rare & Fine The Octavius from Decanter, Apr 2025
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