Drop of the day - Yalumba Samuel's Collection Barossa Shiraz
Founded in 1849 by Samuel Smith in South Australia’s Barossa Valley, Yalumba stands as one of the country’s most storied wineries. Still proudly family-owned and run by the Hill-Smith family, now six generations strong and 175 years in.
That deep sense of legacy is woven into everything Yalumba does, balancing tradition with innovation and bringing together a community of wine lovers through shared values, craftsmanship, and a touch of curiosity.
Samuel’s Collection is a celebration of wines made to be enjoyed in the moment—vibrant, approachable, and effortlessly elegant from the very first sip.
At its core is Shiraz, the Barossa’s signature varietal. With vines dating back to 1843, Barossa Shiraz has long helped shape the identity of the region. In this collection, Yalumba offers a fresh, modern interpretation that honours the past while looking boldly ahead.
Matured for ten months in oak barrels handmade onsite at the Yalumba cooperage, the Yalumba Samuel's Collection Barossa Shiraz is all richness and refinement. Blackberry, plum, dark chocolate, coffee, and brown spice meet in perfect harmony before giving way to softer notes of blueberry, violet, and toffee as the wine opens up.
Silky, savoury and wonderfully long on the palate, it’s a contemporary take on a beloved classic.
Dish Recipe Pairings
- Slow Roasted Leg of Lamb with Herb and Caper Gremolata
- Potato, Rosemary and Mozzarella Pizza
- Lamb Shanks, Berber Spice and Chickpeas with Herby Zhoug
- Rump Steak with Potato and Herb Salad
- Slow-cooked Italian Beef Cheek Ragù with Pappardelle
- For a vegan option, try our Potato Gnocchi with Mushroom Ragu
www.Yalumba.com
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.