alumba was founded in 1849 by Samuel Smith, British migrant and English brewer, who had brought his family to Angaston seeking a new life. After purchasing a 30-acre parcel of land just beyond the southern-eastern boundary of Angaston, Smith and his son began planting the first vines by moonlight. Samuel named his patch "Yalumba" – aboriginal for "all the land around".
Five generations and 160 years later Yalumba, Australia's oldest family owned winery, has grown in size and stature, embodying all that has made the Australian wine success story the envy of winemakers the world over.
In 1999 The Yalumba Wine Company published the book "Earth, Vine, Grape, Wine, Yalumba & its People" to help celebrate their 150th birthday.
Yalumba wines have a style all of their own and each have been influenced by a diverse range of elements. Elements Yalumba likes to call 'the controllables', such as the Yalumba Vine Nursery and on-site cooperage – as well as other factors that cannot be emulated by any other winery. Yalumba’s history and tradition combined with a reputation for innovation.
"Yalumba has been at the forefront of introducing new wine styles to Australian drinkers over the past decade; perfumed white viognier and slinky, supple red tempranillo.
Soon, look out for crisp, dry whites made from other Mediterranean grapes, such as vermentino and fiano, and in a few years – if (winemaker Louisa) Rose gets her way – sauvignon blanc-like whites made from drought-tolerant verdejo.
Yalumba also leads the industry in environmental performance; reducing carbon emissions, increasing biodiversity and exploring organic viticulture. As well as looking to the future, it has been celebrating its 160-year-old Barossa heritage by developing an Old Vine charter, and releasing reds from ancient shiraz and grenache plants.
This inspirational formula works because Yalumba is a family-owned business. “We’re not trying to keep shareholders happy,” says Rose. “We have the freedom to play with new wine styles because we are creating out own future."
Max Allen, The Weekend Australian magazine, 6-7 June 2009