55% Cabernet Sauvignon & 45% Shiraz
Winery notes (2013 Vintage)
"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.
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.
Intriguing, fine and complex aromas – cool fresh spices and cedar overlaid with a touch of currants. A wine of precision and depth with a line of Coonawarra mint through its soul. Rich and textured, the fine tannins provide excellent length. 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."
5 Stars & 98/100 Sam Kim, Wine Orbit, September 2019 (2013 Vintage)
"Combining supreme sophistication and lavish opulence, this flatteringly classy wine shows Black Doris plum, blackberry, sweet raspberry, a hint of violet, toasted spice and cedary oak characters on the nose, leading to a concentrated palate that exhibits exceptional depth and power, while remaining harmonious and classically structured. A symphonic offering with multi-layered mouthfeel and silky texture, gorgeously framed by polished chalky tannins, finishing impressively long and irresistibly graceful. 2013 The Caley is a blend of 55% Coonawarra cabernet sauvignon and 45% Barossa shiraz. At its best: 2023 to 2043."
97/100 James Halliday's Wine Companion, January 2018 (2013 Vintage)
"A beautiful wine in all respects, its heart soft and generous, its head stern and serious, the combination as complete as it is complex. It tastes of an assortment of red and black berries, tobacco and cloves, with tremendously well integrated smoky oak and plenty of tang, tannin, flavour and run through the finish. An exhibition in both power and elegance. Cork Permitting, it will mature gloriously."
19.5+/20 Matthew Jukes, Matthew Jukes' Blog, October 2018 (2013 Vintage)
"2013 is a powerhouse, with density, structure and presence, but it is not a heavy wine! Instead, this is a cerebral, through-provoking number with layer upon layer of savoury, noble fruit. The differences between the yin and yang of these two vintages is also evident in the blend. 2012 was made of 79% Cabernet (of which 27% was Barossan and the lion’s share was from Coonawarra) and 21% Barossa Shiraz. In 2013 KG marries 55% Coonawarra Cabernet with 45% Barossa Shiraz. This is a more ‘historical-Aussie-claret-shaped’ wine and the extra splash of Barossa Shiraz helps to bring flesh to the upright, masterful Cabernet. Drink 2021 – 2050."
95+/100 Mike Bennie, The Wine Front, September 2018 (2013 Vintage)
"Different fruit sources to the 2012, with 55% Coonawarra cabernet and 45% Barossa shiraz in the mix. The cabernet is from the Yalumba Menzies vineyard from a single block, and the shiraz is two vineyards, “distinguished for age, precision of fruit flavours”, says winemaker Kevin Glastonbury. “For this wine I don’t look to grapes or vineyards that produce overt flavours in shiraz, more light, shade and freshness is inherent”, Glastonbury qualifies. All the hooting and hollering around the 2012 has died down, with the wine is now having to stand on its own too feet. I like the idea that the old, family-owned company has a wine that sits at $350, they’ve earned it well and truly. Great old vineyards, high quality winemaking, history, culture, longevity. It’s time, or overdue.
So much going on here, a wine definitively in the zone of ‘complex’ but also ‘seamless’ and quietly ‘powerful’ and for sure ‘long, regal, refined’, and if you like bold, powerful red wines that hold tight and true, then you’re in the zone of a ‘serious’ wine. The flavour rolls distinctly and densely across the palate but feels lifted and tightened with chew of ropes of tannin. Freshness is inherent too. All dark fruits, tobacco, earth, clove and cedar – a seamless mesh. It’s a very, very good wine for its ilk and an emphatic statement about Yalumba, on many levels."