'Black-red colour with a near impenetrable heart and youthful purple hues. The nose is very frim with intense, ripe, but vibrant and youthfully lively aromas of blackcurrant fruit with cassis liqueur, liquorice, spices and black plum nuances. Layers of aromatics unfold with sweetly ripe black fruit detail, spices and refined oak. On palate the vibrancy and vitality of the fruit is the feature, with sweetly rich, lusciously ripe and gorgeously layers flavours of blackberry and blackcurrant fruit, along with succulent plum, spice, liquorice and chocolate notes. The mouthfeel is exceptionally vibrant and expressed with great energy, the fruit underlined by very fine-grained, flowery tannin structure. There is still much to resolve, but this has incredible balance and accessibility The wine flows with drive, energy, vibrancy, intensity and finesse. A statement wine of great finesse, interest and intensity. 20 years possible 52% Coonawarra Cabernet Sauvignon from the ‘Ming D’ block, 27% Barossa Cabernet Sauvignon, and 21% Barossa Shiraz from the Burgemeister ‘Link Block’ with Eden Valley fruit, fermented to 14.5% alc., the wine aged 22 months in 31% new French barriques and hogsheads. 5,900 bottles made.'
20/20, Raymond Chan.
While many Australian winemakers are opting for single-vineyard, single-varietal wines for their top labels, Yalumba is deliberately harking back to the 19th and 20th-century traditions of the multi-district, multi-varietal blend. Max Allen, Financial Review Magazine.
…truly great… an ethereal fragrance drawing you deeper into the wine… beautifully polished and impeccably poised... Nick Ryan, The Australian.
Exquisitely composed, perfectly poised and impeccably structured, this is an exceptional wine that wine lovers of Yalumba have been waiting for 168 years. The compelling bouquet shows dark fruit, cocoa, clove, bay leaf, almond and violet aromas with nuances of black olive and truffle. The oak infusion is discreet and seamless. It is concentrated and beautifully weighted on the palate, and exhibits silky texture, fleshy mouthfeel and loads of fine, polished tannins. The wine is pristine, yet spectacularly complex, and flows effortlessly through the palate, gradually expanding to a gloriously long, engaging finish. 2012 The Caley is a blend of Coonawarra cabernet sauvignon and Barossa shiraz, matured in new and seasoned French oak barrels for 22 months.
'52% Coonawarra cabernet, 27% Barossa cabernet and 21% Barossa shiraz, open-fermented with wild yeast (three days) then cultured yeast. Bright, deep crimson-purple; the bouquet instantly semaphores a glorious profusion of cassis, blackberry and black cherry fruits, flavours which are precisely mirrored by the palate. But it's the way this beautiful wine caresses the mouth that is so special, the tannins polished, the oak judged to perfection.'
98 points, James Halliday.
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.