The Signature Cabernet Shiraz was first made in 1962. Each release is a ‘salute to an employee or person who has made a significant contribution to the culture and traditions of the company’. The Cabernet and Shiraz grapes derive from old vine material in the Eden Valley and Barossa Valley. After batch-vinification the wine completes fermentation in barrel, followed by maturation in Yalumba-coopered new and seasoned American and French oak. It is typified by rich plum/dark chocolate/panforte aromas and flavours, dense, chalky tannins, superb generosity of fruit and underlying savoury oak. Langton's Classified since 2010.
...lives up to its billing as one of the country’s most consistently outstanding reds. Notes of dark fruit, espresso, mocha, clove and cedar lead to a concentrated palate that is filled with succulent fruit flavours and spicy nuances, together with silky texture and rounded tannins. Plump, fleshy and undeniably gratifying, this is elegantly opulent and offers sophistication and refinement. At its best 2023 to 2038. 97 points, Wine Orbit.
Looking very composed, tidy and tightly packed. Raspberry, cassis and blueberry, plus a leafy edge with graphite. The palate's faultless, and tannins are a feature. Really terrific length and depth with lots of potential. Best from 2018 for more than a decade. 94 points, jamessuckling.com
Deep, rich red colour with lots of purple, the bouquet blackberry and violets, smoky char and very Shirazzy, with traces of herbs and mint. The palate is concentrated and dense, with lots of grip. Chocolate -- and even some rum'n'raisin chocolate -- on the palate. A very deep, powerful, long-term wine. Most impressive. 96 points, The Real Review (10/2017).
Translucently clear and elegant, with intense berry/plum fruit and subtle tannins. Iron fist in velvet glove. 95 points, jeremyoliver.com
A classic blend of Cabernet and Shiraz, this is cedary and complex upon opening, easily mixing cassis, plum and blackberry with vanilla and baking spices. On the palate, it's dense and concentrated yet slightly reserved, suggesting rather than screaming its potential. A long, mocha-tinged finish wraps things up, combining dusty tannins with mouthwatering acids. 94 points, Wine Enthusiast.
The alcohol may be modest, but that's where this line of enquiry ends. It's powerful, it wears a Driza-Bone and R.M. Williams boots, and isn't prepared to debate this characterisation at all. We could go down to the pub and, suitably fortified, settle things out the back. 93 points, Wine Companion.
Deep garnet-purple, the 2013 The Signature (Cabernet Sauvignon/Shiraz) has very youthful, pure black fruits aromas with a pronounced black plum and blackcurrant nose with underlying pepper, Provence herbs and licorice suggestions. Big, dense and profoundly expressive in the mouth, the palate is firmly constructed with chewy tannins and great persistence. This is just starting to open, so forget it for 3-5 years and drink it over the next 20. 93 points, Wine Advocate.
A deeply concentrated wine, surprisingly quiet but at the same time bold. The Cabernet component asserts itself throughout the wine. Dark berries with crushed herb accents. Prominent tannin. The label pays tribute to Yalumba’s ‘Director of Wine’ Andrew Murphy. 94 points, The Real Review.
Barossa ValleyColonel William Light, the South Australian colony’s Surveyor-General, named the Barossa in 1837 after the site of an English victory over the French in the Spanish Peninsular War. In the mid-1800’s Silesian and English immigrants settled in the area. The Barossa itself comprises two distinct sub-regions: Eden Valley and the warmer Barossa Valley floor at 270m.The Barossa Valley enjoys a warm Mediterranean climate characterised by hot dry summers and relatively low rainfall. Cool sea breezes from the Gulf of St Vincent modify the temperature, however hot northerly winds can occasionally dominate creating considerable vine stress. Many older established vineyards are dry-grown, but supplementary irrigation is also extensively used. The valley is comprised of rich brown soils and alluvial sands. A long history of uninterrupted viticulture in the area means the Barossa valley is home to Australia’s largest concentration of old-vine Shiraz, Grenache and Mourvedre with many over 100 years old. Although most famous for Shiraz, the Barossa can also produce fragrant and deliciously fruity Grenache blends and beautifully rich, chocolatey Cabernet Sauvignons.
Samuel Smith established Yalumba in 1849 and 165 years later descendant Robert Hill Smith now presides over Australia's oldest family owned wine company. Yalumba owns vineyards and sources fruit primarily in the Barossa and Coonawarra. Robert Hill-Smith manages to combine conservatism and tradition with up-to-date winemaking technology and thinking. Yalumba produces a considerable number of different wines across the price-point spectrum from a multitude of varieties, all with a focus on quality, varietal and regional expression. The strong winemaking team is headed up by Louisa Rose, a brilliantly intuitive winemaker whose white wines are some of the best in the country.