“This is Yalumba’s most premium wine, and it’s easy to see why. It blends Coonawarra Cabernet with Barossa Shiraz for a classy, complex wine that could be drunk over the next few years with lengthy time in decanter, but will really blossom over the next decade or even two. Once exposed to oxygen, it starts to reveal a plethora of enticing aromas, from bushels of red and black fruits to dark chocolate and coffee beans; from iodine to dried mint and tobacco. The palate is big yet focused, seamlessly melding the forest fruit with the earthy, dried herbal notes and oak spice, all supported by powerful, leathery tannins.” (Cellar Selection)
“From Block D of Yalumba’s Menzies vineyard, Coonawarra Cabernet Sauvignon (82%) drives this third iteration of the estate's flagship wine. Impeccable, fine-grained tannins and scintillating blackcurrant and red cherry fruit, with cedar, black tea and tobacco lift, give line and length. Barossa Shiraz (from two 1970s-planted vineyards in the eastern ranges and Eden Valley) augments, with concentrated layers of spiced plum, chocolate and earth. Aged for 20 months in French barriques, 40% new.”
“The first release of this premium red from one of Australia’s most well-known wine brands, this is a blend of 79% Cabernet from Coonawarra and 21% Shiraz from Barossa. It’s the former that really shines. The nose is a rich combo of cherry, raspberry, cracked pepper, thyme, eucalyptus and pine, with flecks of earth and coal like oak notes. Tannins are tightly wound but not monstrous, and fruit remains juicy even with seven years of age. The structure indicates plenty more life left in this full-bodied, classic red. Drink now until 2029, at least.” (Cellar Selection)
“Just the third edition of this flagship Yalumba red blend, it has a wealth of dried violet and rose florals with blueberries, cassis and blackcurrants, as well as gently meaty, chalky and herbal notes. The palate is succulent with long, regal tannins, carrying plenty of flavor. A blend of 82% cabernet sauvignon and 18% shiraz.”
“A blend of 55% Coonawarra Cabernet Sauvignon and 45% Barossa Valley Shiraz, Yalumba's 2013 The Caley is only the second vintage to be released. Aged in 40% new French oak, it features fine, aristocratic aromas of pencil shavings, mint and dark fruit. Cassis, baking spices and hints of meat and mint come forth on the palate. It's medium to full-bodied, with rich, velvety tannins that remain firm and lasting on the finish. I tasted this from a bottle that had been decanted the previous night, so you'll want to give it plenty of air, or ideally, just cellar it for another five years before broaching a bottle.”
“Cabernet Sauvignon and Shiraz blend. 20 months in a mix of 41% new French oak barriques and 59% older French barriques and hogsheads. Round and a bit minty for me, but certainly luscious. Rather dry acidity on the end.” ( 16 points out of 20 )
“This blend of Coonawarra cabernet and Barossa shiraz has performed well in 2013 with an array of cassis, blackcurrants, redcurrants, some richer blackberries, as well as leafy and gently herbal accents. The palate is the real story though, showing a bright, even-tempered and fleshy core of red plums and darker cherries. Silky and even-paced tannins and a lithe, juicy finish.” (#83 of Top 100 Australian Wines of 2018)
"This blend of Coonawarra cabernet and Barossa shiraz has performed well in 2013 with an array of cassis, blackcurrants, redcurrants, some richer blackberries, as well as leafy and gently herbal accents. The palate is the real story though, showing a bright, even-tempered and fleshy core of red plums and darker cherries. Silky and even-paced tannins and a lithe, juicy finish."
"Stained/spongy cork. A beautiful wine in all respects, its heart soft and generous, its head stern and serious, the combination as complete as it is complex. It tastes of an assortment of red and black berries, tobacco and cloves, with tremendously well integrated smoky oak and plenty of tang, tannin, flavour and run through the finish. An exhibition in both power and elegance. Cork permitting, it will mature gloriously."
"Elegant, plush and velvety, with expressive, five spice-scented plum and currant flavors that crescendo into more nuanced notes of vanilla, creamy milk chocolate and warm gingerbread. Generous through the epic finish. Drink now through 2030."