Der Ocativius ist in der Welt der erlesenen Weine ziemlich einzigartig, da er aus sehr alten Shiraz-Reben hergestellt wird, von denen die meisten hundertjährig sind. Die Früchte für diesen Wein stammen aus sechs Weinbergen im gesamten Barossa-Gebiet. Die älteste Shiraz-Parzelle wird sorgfältig von Hand von Eden Valley-Reben gepflückt, die 1854 gepflanzt wurden. Mit einem durchschnittlichen Alter der Reben von 111 Jahren stammen 69 % dieses Shiraz aus Eden Valley und 31 % aus dem Barossa Valley. Eden Valley Shiraz sorgt für exotische Aromen und eine nahtlose Gaumenstruktur, während Barossa Valley Shiraz für Fülle, Dichte und Konzentration sorgt. Tiefrote Farbe mit violetten Reflexen. Verführerische Aromen von dunkelroten Kirschen, rotem Lakritz und roten Himbeeren. Aromatisch ist dies ein unverwechselbarer Wein mit roten, dunklen und violetten Früchten. Am Gaumen vereint sich alles zu großzügigen, kühlen und reichhaltigen Aromen, die die Frische des Eden Valley mit der Tiefe des Barossa Valley verbinden. Perfekt ausbalanciert, elegant und ganz einfach ein wunderschöner Ausdruck des Barossa Shiraz. 

Andrew Caillard 
Medium deep crimson. Magnificent pure blackberry blackberrydark chocolatearomas with vanilla roasted chestnut notes. Beautifully concentrated and inky deep with beautifulpure dark berry fruits fine slinky animated tannins and perfectly integrated new mocha, vanillaoak. Finishes classically firm with superb mineral length. Very seductive and impressive with abeautiful scent of place. Wonderful fruit definition, purity and precision with the density andtorque for long term aging. Almost perfect symmetry. 

Jane Anson 
Waves of charred sandalwood, white pepper, sage, liqourice root, juicy black fruits and balanced acidities giving plenty of freshness and a slow burn finish. You can already see just how slowly this wine ages, as even at 5 years old it is still very much in its primary phase, with muscular tannins that are confidently keeping everything in line. The fruit sourcing also reflects the drive towards fresher expression in what was a warm vintage, with 69% Eden Valley and 31% Barossa. Expertly navigated, picked a little earlier than many in the region. First vintage on the Place for this wonderful Shiraz. Ageing in 25% Yalumba coopered American octaves, 25% new French hogsheads, 6% Hungarian hogsheads. Winemaker Kevin Glastonbury, harvest February 15 to April 10. 

Halliday Wine Companion
Yalumba’s flagship offering is made from shiraz split across vineyards in the Barossa and Eden Valleys with an average age of 80 years. A portion is matured for 23 months in 30% new French oak barriques and hogsheads and the balance in one-year-old (and older) American octaves, French barriques and hogsheads. Deep crimson with ripe blackberry, black cherry, satsuma plum and blueberry fruits cut with baking spices, vanillin oak, cedar, licorice, dark chocolate, clove and violets.The fruit glistens on the palate, beautifully weighted and graceful in its shape, with ripe tannins melting into the wine and a shimmering acidity that provides cadence and shines a light on the pristine fruit. This will cellar beautifully, but my goodness it is lovely to drink at the moment. Another epic Octavius release. 

Wine Advocate 
Coffee grounds, dark chocolate, mulberry compote and black olive tapenade lead the charge for this irrepressibly Australian Shiraz. Big bold forest berry flavors are effusive and almost gushing, held in check by the firm hand of tannic structure. Woodsy spices—sandalwood, particularly—punctuate the black cherry and salted licorice characters. This is really good, satisfying, mouthfilling, delicious. 14.5% alcohol, sealed under natural cork.