2012 Yalumba Paradox Shiraz

Regular price $65.00 Sale

Paradox: A person or thing made up of contradictory elements. The Paradox is not what you might expect from a wine from the northern Barossa. It’s not the high octane, lots of new oak stereotypical northern Barossa Shiraz, but rather a softer, more gentle velvet-like and savoury style of wine.

Made with little intervention or modern winemaking techniques, the 2012 Paradox used small parcels of grapes fermented with wild yeast, in 30hL French open top oak vats. With no refrigeration the ferments naturally get quite warm, allowing the fruit flavours and textures to express themselves while the tannin extraction is minimal.
Vintage 2012 in the Barossa could be summed up as a vintage without extremes. La Nina conditions moderated throughout 2011 leading to good soil moisture for the beginning of the growing season. Average temperatures through spring and early summer enabled the vines to flourish, giving healthy balanced canopies and good fruit set. Mild conditions through January to March allowed the Shiraz grapes to ripen in ideal conditions, producing fruit with outstanding depth of flavour.

The northern Barossa is one of the early grape growing areas of the Barossa. At 50-200 million years old, the bed rocks have formed the soils in which the grape vines grow. Many generational growers are both traditional but also attune to the needs of making their vineyards sustainable with modern viticultural thinking.

An inky, crimson wine in colour, the Paradox shows complex aromas of mixed spice, crushed black pepper, violets and fennel. The palate has layers of velvet, with great structure showing lush red berries, olives and anise. A savoury finish with fine powdery tannins. A great match with ...
Pumpkin & mushroom risotto with truffle & roasted beetroot
Grilled lamb backstrap with chimichurri & roasted potatoes
Dark chocolate cake with poached sour cherries & fresh cream

vintage: 2012
winemaker: Louisa Rose
region: North Barossa ex Barossa Valley
harvest date: 23rd February to 8th March 2012
oak maturation details: Matured for 22 months in French oak, mainly 500L puncheons, 20% of which was first use.
acidity: 6.7 g/l
ph: 3.67
cellaring: 20+ years
Vegan & Vegetarian Friendly