96 pts Decanter
This blend of Barossa Valley (67%) and Eden Valley fruit hails from five parcels averaging 80 years old, the oldest planted in 1854. Intensely concentrated in hue and muscular flavour. Spicy and mineral to the nose and palate, with glimpses of violets. Its iodine and liquorice-edged black cherry and blueberry flavour is succulent, but still in the grip of the sinewy, charry oak, making for an imposing, slightly austere finish. A powerhouse.
96 pts James Suckling
There’s a stronger Barossa Valley expression in 2016 with ripe blackberry and dark-plum flavors delivering a very pure, focused fruit impression. Vibrant fruit purity here. The palate has gently grainy tannins and good weight. Fresh, succulent dark berries and an impressive, deep, driving finish. A blend of Barossa Valley 67% and Eden Valley 33 shiraz from very old vines. Drink or hold.
96 pts vinous
Saturated ruby. Heady aromas of ripe dark berries, cherry liqueur, vanilla and incense, with smoky mineral and exotic spice accents building in the glass. Seamless in texture and deeply concentrated, offering palate-staining black and blue fruit, floral pastille and mocha flavors that turn sweeter with air. At once plush and lively, finishing extremely long and smoky, with repeating dark berry and floral notes and velvety tannins.
95 pts James Halliday
Toast, resin and coffee-ground characters flash through pure, rich plum and redcurrant. It’s ripe, velvety smooth, complex by iodine notes and firm through the finish. Importantly, for all its might, it feels both fresh and well balanced.
94 pts Wine Advocate
For a wine named for the 90-liter barrels it was originally matured in, Yalumba’s 2016 The Octavius displays relatively restrained oak. This vintage, only 50% of the volume aged in those small octaves for 20 months, with the rest in a mix of barriques and hogsheads (a mix of French and American), all of which were coopered at the winery—but only 28% of which were new. Cedar and vanilla notes accent mixed berries on the nose of this full-bodied effort, which comes from the Barossa (two-thirds) and Eden Valleys (one-third). Rich and velvety on the palate, it adds hints of dried spices, juniper berries and bay leaves on the long finish. The youngest vines were planted in 1951, the oldest in 1854.
93 pts Wine Enthusiast
The vines for this premium Shiraz date on average to 1936, with some going back to 1854. From French and American staves coopered on site, Octavius offers an evocative and multifaceted nose with everything from currants, licorice and mocha to cedar, bay leaf and clove. The palate is powerful and lean at the moment, with elevated acidity and taut, slightly woody tannins. There’s a nice tang to the fruit. It’s hard to predict how this will age, but the hope is it’s got another decade left in it at least.
The Octavius Shiraz has an established reputation as one of Australia’s most iconic Barossa Shiraz. It is a wine of purity and balance, where the fine fruit flavours are supported by the judicious oak selection.
With an average vine age of 80 years, 67% of this Shiraz is sourced from the Barossa Valley and 33% from Eden Valley. Barossa Valley Shiraz provides richness, density and concentration, while Eden Valley Shiraz provides the exotic aromatics and seamless palate structure.
Matured for 22 months in 28% new French oak barriques and hogsheads, balance in 1 year and older American octaves, French barriques and hogsheads.