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Yalumba Y Series Riesling 2010

Riesling from Barossa Valley, Barossa, Australia
  • JH90
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Winemaker Notes

A pale straw with green tinges, the Yalumba Y Series Riesling 2010 is a light to medium bodied style of wine. Aromas of fresh apple blossom and grapefruit are complemented by subtle hints of cinnamon, paw paw and lavender. The fine palate shows flavors of lemons, lime peel and grapefruit. The light body of the wine is enhanced by a juicy acidity and fruit-tingle-like persistence. A wine to enjoy with simple flavors, such as grilled whiting accompanied by a squeeze of lemon. Suitable for vegans and vegetarians.

Critical Acclaim

JH 90
Australian Wine Companion

The Y Series wines of Yalumba are in the riesling, viognier, sangiovese rose, shiraz viognier, merlot and cabernet sauvignon categories of this book. Mind you, riesling has always been an important part of Yalumba's business. Thus there is no doubt some very good grapes from the right regions were at the genesis of this delicious wine with its flowery bouquet and gentle marriage of tropical and citrus fruits. Ready, set, go and twist the cap right now.

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Yalumba

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Yalumba, , Australia
Yalumba
Yalumba is Australia's oldest family-owned winery, founded in 1849 by Samuel Smith. From modest beginnings, the Yalumba Wine Company has grown to become one of Australia's most successful wineries, owned by 5th generation Robert Hill-Smith. Yalumba regularly receives accolades for its outstanding wines, and for its leadership in viticultural innovation and sustainable farming. Yalumba was the first winery in the world to be recognized with the Climate Award from the United States Environmental Protection... View More

An underrated country gaining appreciation for superior wines made from indigenous varieties...

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An underrated country gaining appreciation for superior wines made from indigenous varieties, Austria should be on the radar of anyone who loves bright, elegant wines. These food-friendly, cool-climate reds and whites are quintessentially European in style with racy acidity, moderate alcohol, and tart, fresh fruit flavors. After recovering from serious vineyard decimation during First and Second World Wars, the Austrian wine industry succumbed to an unfortunate scandal in 1985 when a small group of deceitful winemakers were discovered to have been lacing dessert wines with diethylene glycol to mimic the textural effects of botrytis. The country’s credibility as a wine region took a serious hit, and in order to rebuild trust, strict regulations for quality standards were put into place. Today, Austrian wines are prized for their near-uniform dedication to excellence, and it is now difficult to find a bad bottle.

Rather than joining in on the worldwide trend to plant international varieties, Austria has chosen to stake its reputation mainly on its native grapes. Grüner Veltliner, known for its racy acidity and vegetal and peppery aromatics, is the most important, comprising nearly a third of Austrian wines. Riesling in Austria is high in quality but not quantity, planted on less than 5% of the country’s vineyard land. Unlike their German counterparts, Austrian Rieslings are almost always dry, with higher alcohol, slightly lower acidity, and flavors that lean more toward the citrus end of the fruit spectrum. Field blends of these two grapes along with [Pinot Blanc] and other white varieties known as Gemischter Satz are popular for daily consumption in Vienna. Red wines include light, tart-fruited [Zweigelt], juicy and spicy Blaufränkisch, and [Pinot-Noir]-like Saint Laurent.