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 D block of the Yalumba Coonawarra vineyard provides the Cabernet Sauvignon of the blend. This 2.7 ha plot was planted in 1992 with clones of Cabernet Sauvignon selected for structure and depth of flavour. This block differs from conventionally planted Coonawarra terroir of red brown earth over limestone, terra rossa, in having a higher content of clay giving its unique character. The Bonney upwelling of the nearby southern ocean preserves the flavours and balance of Cabernet Sauvignon by moderating the climate of Coonawarra.
The Shiraz is sourced from the Crown Village old Shiraz vineyard. This block, planted in 1974 is located on Krondorf road, in the foothills of the eastern Barossa ranges. The soil is heavier in texture and is a Brown Earth. There is also a component that comes from the 1971 Yalumba Horseshoe Block found on the Southern side of the Yalumba winery.
All parcels of fruit were fermented separately in either 8 tonne open fermenters or 6 tonne static potter fermenters. Indigenous or 'wild' yeast, naturally present on the grape skins were allowed to initiate the alcoholic fermentation. Cultured winery yeast is then added to ensure that the
fermentation is fully completed. These 'wild' yeast have helped contribute individual complexities to the wine, creating richness and fine textures.
Matured for 20 Months in 40% new French Barriques, balance in 1 year and older French Barriques. After bottling, the wine ia cellared for a further 36 months.
The 2014 Caley represents a wine for the cellar. Deep and dark red in colour, it is the bright aromatics that capture you. Intriguing. Fine. Complex. A touch of currants, leaf and herb. Cool fresh spices. Iodine and cedar. It has it all. Then you take a mouthful. Richness, texture and depth, yet cool with a line of Coonawarra peppermint through its soul. The acid and fine tannin show their support and precision.
Enjoy with a slow roasted rack of veal, rubbed with sea-salt, rosemary and garlic, served along with roast potatoes, carrots, parsnips and steamed green vegetables.