Rare & Fine The Octavius Old Vine Shiraz

Yalumba's in-house cooperage — the only fully operational winery-owned barrel workshop in the Southern Hemisphere — exists largely because of this wine. The 100-litre octave barrel was invented on-site specifically for The Octavius, its reduced volume

accelerating oak integration while preserving the identity of fruit sourced from Barossa Shiraz vines dating to 1854 and 1908: dry-grown, low-yielding bush vines rooted in the warm, alluvial clay-loam and ironstone soils of the Barossa floor, where heat accumulation drives phenolic ripeness and mid-palate density that no cooler site can replicate.

Vinification begins with wild/spontaneous fermentation in open-top fermenters, some in use since the 1800s, before the wine moves into bespoke octave barrels for approximately 22 months — 21% new French and American oak, the remainder older French — a regime that delivers spice integration without obscuring the iron-rich, sun-baked character of the old vines.

The 2016 vintage is drawn from a stellar Barossa season that produced wines of uncommon structural poise and slow-ageing profile. The wine is 100% vegan, with no animal-derived fining agents used since 2012. The octave format itself is the transgression: no other Barossa producer controls oak at this level of bespoke precision, crafting roughly 300 barrels per year from raw stave to finished cask on the estate.

Drink 2024–2038.