Samuel Smith migrated from Dorset to Angaston in 1847 and took up work as a gardener with George Angas Fife. In 1849 he bought thirty acres and planted his first vines by moonlight. Samuel named his patch Yalumba, which is aboriginal for all the land around. Galway Shiraz is still made to a traditional style with rich colour, spicy plum fruit and well integrated oak. Grapes are sourced from Yalumba's loyal Barossa growers and vinified in static potter and rotary fermenters. Warm temperatures at the onset of ferments and three to five days maceration extract soft fleshy tannins and build palate structure. Matured in a selection of prior use American and French oak hogsheads, octaves and barriques.