Yalumba The Caley Cabernet Sauvignon & Shiraz 2018

Winery Background and History

Established in 1849 by Samuel Smith, Yalumba is Australia’s oldest family-owned winery, located in the Barossa Valley, South Australia. The name “Yalumba” is derived from the Aboriginal word meaning “all the land around.” Over six generations, the Hill-Smith family has upheld a legacy of innovation and excellence in winemaking. Yalumba is renowned for its commitment to sustainable viticulture and crafting wines that express the unique terroir of their vineyards.

Producer and Winemaker

Yalumba remains under the stewardship of the Hill-Smith family, with Robert Hill-Smith as the current proprietor. The Chief Winemaker, Kevin Glastonbury, brings decades of experience and a profound understanding of the Barossa and Coonawarra regions. His philosophy emphasizes minimal intervention and showcases the purity of fruit, resulting in wines of exceptional balance and complexity.

Vineyards and Micro Climate

The Caley 2018 is a blend of 80% Cabernet Sauvignon from Yalumba’s Ming D Block in Coonawarra and 20% Shiraz from two Barossa blocks: the Horseshoe Vineyard in Eden Valley and the Burgemeister “Linke” Block in Light Pass. Coonawarra’s cool climate and terra rossa soils impart elegance and fine tannins to the Cabernet Sauvignon, while the warmer Barossa Valley contributes richness and depth to the Shiraz. The 2018 growing season experienced a wet winter, followed by a warm, dry summer with cool nights, leading to optimal ripening conditions.

Grape Varietals & Percentage Used

• 80% Cabernet Sauvignon

• 20% Shiraz

Vinification & Aging Methods

The grapes were handpicked and fermented separately using wild yeasts. Post-fermentation, the wines were matured for 21 months in French oak barriques, with 25% being new oak and the remainder in two-year-old and older barrels. This careful aging process enhances the wine’s structure and integrates complex flavors.

ABV (Alcohol by Volume)

14%

Tasting Notes

The Caley 2018 exhibits a deep crimson hue. The nose is vibrant, with aromas of blackcurrant, mulberry, dried herbs, and a hint of mint, characteristic of Coonawarra Cabernet. Subtle notes of blueberry, cedar, and pepper from the Barossa Shiraz add complexity. On the palate, it is full-bodied and concentrated, displaying cassis and plum flavors intertwined with fine-grained tannins. The finish is exceptionally long, reflecting the wine’s impeccable balance and potential for aging.

Food & Wine Pairing

This wine pairs excellently with rich, savory dishes such as slow-cooked beef fillet with potatoes, charred beetroot, and horseradish. It also complements West Indian spiced aubergine curry, where the wine’s structure and depth harmonize with the robust flavors. The Caley’s complexity enhances roasted lamb, aged cheeses, and dishes featuring earthy mushrooms or truffles.

Service Methods and Temperatures

For optimal enjoyment, decant the wine for at least an hour before serving to allow it to breathe and reveal its intricate aromas. Serve at a temperature between 16-18°C (60-64°F) in large-bowled red wine glasses to concentrate the bouquet and guide the wine to the appropriate area of the palate.

Storage and Aging Potential

The Caley 2018 is built for longevity, with the potential to age gracefully over the next 20-30 years. Store bottles horizontally in a cool, dark place with a consistent temperature around 12-14°C (54-57°F) and moderate humidity. Proper cellaring will allow the wine to develop further complexity, rewarding patience with enhanced tertiary flavors and a harmonious palate.

Scores

• Wine Enthusiast: Information not available

• Wine Spectator: 95 points

• Wine Advocate: 97 points

• Robert Parker: 97 points