Yalumba The Caley 2013

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3 bottle(s) at £188.68 per bottle.

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Yalumba The Caley 2013

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 2013

The Caley has been sourced from three outstanding vineyards of
the Coonawarra and Barossa regions. The D block of the Yalumba
Coonawarra vineyard provides 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 two Barossa Shiraz vineyards are the Cowham
antique Shiraz 1955 block on Penrice Road in Light Pass, with
rows running in a north-south direction on classic Barossa
red-brown earth over dark clay. The second Shiraz component
comes from the Schrapel old Shiraz 1974 block located along
the Tanunda foothills, with rows running in an east-westerly
direction on dark brown biscay clay.
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 yeast was 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 20 months in a mix of 41% new
French barriques and 59% 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 2018.

Kevin Glastonbury and Robert Hill-Smith made these notes
when they tasted the wine in December 2017.
COLOUR: Deep, dark, purple-red.
BOUQUET: Intriguing, fine and complex – cool fresh spices and
cedar overlaid with a touch of currants.
PALATE: A wine of precision and depth with a line of
Coonawarra mint through its soul. Rich and textured, the fine
tannins provide excellent length.
CELLARING: Built to spend many, many years in the cellar, it
will drink beautifully in 2033 and beyond.
Savour with a 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 2033.

More Information
Bottles Per Case 3
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Vintage 2013
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