Samuel's Collection Barossa Shiraz Cabernet Sauvignon

When Samuel Smith planted the first vines at Angaston in 1849, the Barossa Valley floor's deep, heat-retaining soils were already shaping a style of red wine that would become distinctly Australian. Yalumba has been blending Shiraz with Cabernet Sauvignon continuously since 1962 — longer than any other Australian producer — and the Samuel's Collection is the entry point into that unbroken tradition.

The fruit draws on the warm, low-elevation Barossa Valley floor, where alluvial soils with clay subsoils push Shiraz toward dense mid-palate richness and dark-fruited concentration, while Cabernet Sauvignon contributes structural backbone and cassis-driven length. Fermentation follows Yalumba's house philosophy of open-top fermenters and minimal intervention, with aging in a combination of French, American, and Hungarian oak sourced through the on-site Yalumba Cooperage — the only fully operational winery-owned cooperage in the Southern Hemisphere, hand-crafting barrels in-house. All Yalumba wines have been 100% vegan since the 2012 vintage, with no animal-derived fining agents used across the range.

What sets this expression apart is its direct lineage to a blending tradition that predates Australia's modern wine industry — the Cabernet–Shiraz format was Yalumba's signature long before it became a category. Drink now through the near term for primary fruit character.