Yalumba The Caley Cabernet Sauvignon & Shiraz 2012

The Caley has been sourced from three outstanding vineyards of the Coonawarra and Barossa regions and is a blend of Cabernet Sauvignon and Shiraz.

About the Vineyard

The Ming D block of the Yalumba Coonawarra vineyard provides 52% of the Cabernet Sauvignon of the blend. This 2.7ha plot planted in 1992 with two clones of Cabernet Sauvignon selected for structure and depth of flavour. The Shiraz is sourced from the Burgemeister “Linke Block” between Nuriootpa and Angaston.  The soil is a red brown earth in the Light Pass loamy fine sand family. There is also a component that comes from the 1971 Yalumba Horseshoe Block in Eden Valley

Wine Production

The Cabernet Sauvignon and Shiraz parcels were fermented separately in open fermenters. Indigenous or ‘wild’ yeasts, naturally present on the grape skins, initiated the fermentation to contribute complexity, richness and fine texture. Cultured winery yeasts were then added to complete fermentation. Gentle plunging and pulsing of the skins was undertaken to achieve the right balance of color, tannin and phenolic extraction. Matured for 22 months in a mix of 31% new French barriques and hogsheads, 22% one-year old French barriques and the balance in older French barriques and hogsheads.  After bottling, the wine was cellared for a further 36 months and released in 2017.

Tasting Notes

Deep garnet red in color, fruit is at the core of the bouquet, all red and black currants – overlaid with savoury herbs, green spices, cedar and pipe tobacco. The palate is of sophisticated precision with a refined line. Long and textured it captures the concentrated flavours and presents them with a silken grace. Under all that supple, fleshy muscle, the wine has a strong spine, structured to last and last.

Food Pairing

Slow roasted rack of veal, rubbed with sea salt, rosemary and garlic, served with roast potatoes and chargrilled brussel sprouts.

Production Info
Vineyard name
Multiple Vineyards
Soil composition
Terra Rossa and Limestone/red brown loam
Elevation
50-1,100 feet
Average Vine Age
40 years
Winemaking & Aging
Varietal composition
79% Cabernet Sauvignon, 21% Shiraz
Prefermentation Technique
1-3 days on skins pre fermentation before wild yeast start to ferment
Fermentation container
Stainless steel tanks
Age of Aging Container
22 months
Malolactic fermentation
Yes
Fining agent
Vegan
Type of aging container
Barriques and Hogsheads
Type of oak
French
Length of aging before bottling
23 months
Certifying Organizations
ISO14001; Entwine Australia
Sustainability Certification
EPA Acredited Sustainability Licence
Analytical Data
Alcohol
14.1 %
pH level
3.6
Residual sugar
0.7 g/L
Acidity
6.7 g/L

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