93 points Wine & Spirits
"A modern take on an old-fashioned style of Eden Valley shiraz, this is bold in flavor but not at all massive - more about stamina and grace than density and weight. Its flavors of red currants, jasmine and tar have forthright power, a zesty blast of shiraz spice that leaves a clean, fresh taste in its wake. This performs far above its price, a wine to buy by the case and enjoy this winter into spring." *Best Buy*
90 points Vinous
"Deep, lurid ruby. Ripe dark berries, cherry pit and a hint of licorice on the smoke-tinged nose and in the mouth. Shows good depth and gentle sweetness, and a spicy element adds back-end cut. Finishes with repeating smokiness, a hint of mocha and very good, gently tannic persistence. I like the blend of richness and energy here."
Vinous Reverie Notes
Taking the name from Yalumba’s oldest surviving centennial Shiraz vineyard, and grapes from a handful of our most loved vineyards, the Triangle Block pays testament to this history. There is great diversity across the Eden Valley; from vineyards that exhibit quite subtle fragrant aromatics and a much finer, more elegant palate to those that are more dense in style with darker brooding aromatics and palate richness. What links them all together is an underlying finesse and purity, the hallmark of Eden Valley Shiraz. With a hint of Viognier, this wine embodies Eden Valley. Vineyard: Temperatures through spring, summer and into autumn were warmer than average. These dry and warm conditions produced lighter weighted Shiraz crops with much smaller bunches and berries. These lighter crops were, however, concentrated and full of flavour. Tasting Notes: Triangle Block 2013 Shiraz Viognier is all dark and brooding fruits. This is a dense wine with briar and dark forest fruits like dark mulberries and blackberries. The high-toned red fruit edge reminds us that this is from the cooler hills of Eden Valley. The palate is all precision and energy with a refined purity of Shiraz. It shows an acid tightness enveloping the mid palate fleshiness and then the gravelly tannins complete this brooding package. Food Pairing: Drink with sage and rosemary crusted lamb with redcurrant sauce and a watercress salad.