Yalumba The Caley 2012 Magnum

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Yalumba The Caley 2012 Magnum

The Caley is the pinnacle of a long winemaking journey of excellence, that rightfully
honours one of Yalumba’s most adventurous sons. A blend of Coonawarra Cabernet
Sauvignon and Barossa Shiraz, The Caley is a classic marriage of two noble
varieties and two great Australian wine regions.

Yalumba The Caley 2012 Magnum

The Caley has been sourced from three outstanding vineyards of
the Coonawarra and Barossa regions. The Ming D block of the
Yalumba Coonawarra vineyard provides 52% of the Cabernet
Sauvignon of the blend. This 2.7ha plot was planted in 1992
with two clones of Cabernet Sauvignon selected for structure
and depth of flavour. This block differs from the ubiquitous
Coonawarra terroir, with a higher content of clay than the other
blocks on The Menzies Estate. The Shiraz is sourced from the
Burgemeister “Linke Block” between Nuriootpa and Angaston.
Planted in 1901, these Shiraz vines run east-west and are on a
single wire trellis. 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.
Winemaking & Viticulture
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 colour, tannin and phenolic extraction.
The Caley was 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. The barrels were all made and seasoned at the
Yalumba Cooperage. After bottling, the wine was cellared for a
further 36 months and released in 2017

At the time of blending, the winemaking team made the
following tasting notes ...
Deep garnet red in colour, 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.
Savour with slow roasted rack of veal, rubbed with sea salt,
rosemary and garlic, served with roast potatoes, carrots, parsnips
and steamed green vegetables or chargrilled brussel sprouts with
lotus root and sweet marinated tofu.

CELLARING: A wine for the future, which will
not reach its peak until 2027.

More Information
Bottles Per Case 1
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Vintage 2012
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