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A tawny Port style fortified wine from South Australia.
A couple of quotes from Jancis: "...you really don't need much of this extremely powerful wine at a time. Nor need you worry about a half-full bottle, mind you. It should last in the fridge for weeks. The wine has been concentrated to such an extent that it has great refreshing acidity (not always the case with these Australian stickies) as well as nutty but not overpowering sweetness. I'd serve it with cheese - good hard cheese such as parmesan or cheddar or manchego - rather than with something very sweet..."
"This wine, made from the likes of Shiraz, Grenache and Mourvèdre and more recently some port varieties too, all grown in the Barossa Valley's warmer subregions, has spent an average of 15 years in hogsheads in Yalumba's family winery in Angaston above the valley. What value! The Hill Smith family who own Yalumba have been making fortified wines for 150 years and wines of this particular 'tawny' style for over 40 years. It would be fair to say that although they have a reputation for a wide range of wines, including being pioneers of Viognier in Australia and some of the most faithful supporters of Riesling, their prowess at fortified wines within Australia is legendary."
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