Yalumba Rare & Fine The Signature 2016

The Signature is a celebration of wine and people – more than 50 vintages, 50 names and 50 stories – encapsulated in one historic Cabernet & Shiraz. 

About the Vineyard

Vintage 2016 in the Barossa region has produced some beautiful aromatic and densely concentrated parcels of Cabernet Sauvignon, sourced primarily from the Barossa Valley - including vineyards near Gomersal, Greenock and the Krondorf foothills. The majority of the Shiraz comes from the Schiller family vineyard, including plantings dating from 1925, 1935 and 1945. These blocks provide the Shiraz sweetness, fullness and depth and help to add layers of complexity. 

Wine Production

All parcels of fruit were fermented separately in either 8 tonne open fermenters or 6 tonne static potter fermenters.  Indigenous or 'wild' yeasts, naturally present on the grape skins initiated the alcoholic fermentation.  Cultured winery yeasts are then added to ensure that the fermentation is fully complete. These 'wild' ferments have helped contribute individual complexities to the wine, creating richness and fine textures.

Tasting Notes

The aromas are all classic Signature, with red currants, cool perfumed cedar flavors and complex savoury dried herbs. Precise aromatics and classically rich through the middle palate. Showing exotic florals, cranberry and a depth of dark chocolate richness. 

Food Pairing

Pair with beef fillet with beetroot and horseradish or a vegan BBQ pinto bean burger patty with mushrooms, soy sauce, black pepper and molasses.

Production Info
Vineyard name
Multiple Vineyards
Soil composition
Barossa Vineyards
Elevation
300-1,500 feet
Average Vine Age
35 years
Winemaking & Aging
Varietal composition
53% Cabernet Sauvignon, 47% 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
28% New
Malolactic fermentation
Yes
Fining agent
Vegan
Type of aging container
Barriques and Hogsheads
Type of oak
French, Hungarian and American
Length of aging before bottling
21 months
Certifying Organizations
ISO14001; Entwine Australia
Sustainability Certification
EPA Acredited Sustainability Licence
Analytical Data
Alcohol
14.5 %
pH level
3.5
Residual sugar
0.6 g/L
Acidity
6.6 g/L

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