Decanter’s best Octavius ever:
This is where the more tempered selection of oak usage in The Octavius starts to show its successful transition to best effect. Matured for 22 months in 21% new eight-stave octave barrels made from French and American oak, with the remainder in older French barrels, this regime provides more breathing space for the perfume to rise higher, with pretty violets adding an accent to ripe black and blue berries. The combination of more aromatic Eden Valley Shiraz with the sculpted muscle of Barossa fruit shows bright primary notes of blackberry and redcurrant that are just beginning to reveal savoury development after a decade in the cellar. There’s also lively spice roiling with the fruit in a back-palate wrestle that leaves the flavour profile intriguing to the end.
And best ever for Jancis Robinson:
Deep crimson. Leathery, fresh and lively – even racy, quite a feat on the part of winemaker Kevin Glastonbury. Elegantly integral chocolate, vanilla and liquorice lift that fits perfectly with the baked black fruit. Complex. Baked, raspberry and blackberry fruit intensity on the palate with black pepper and mint. Firm tannins and great length.
And Halliday:
Around 60% Eden Valley fruit in this one. We are indeed lucky to get these museum releases from Yalumba and this one is singing with creamy-edged blackberry, plum and black cherry fruits in fine form. Hints of mixed spice, roast meats, leather, tobacco, gentle cedar and earth. The wine is showing its worth with a beautiful, graceful fruit weight and flow on the palate. The oak has reclined back into the fruit and it's looking glorious. Lovely.
Also the top Octavius on CellarTracker since 2012.
