The Caley

Yalumba The Caley is the pinnacle of Yalumba winemaking. It unites the linear elegance and firm tannin structure of Coonawarra Cabernet with the voluptuous, textural richness of Barossa Shiraz.

It is sourced from three outstanding vineyards. The Ming D Block is a Yalumba Coonawarra vineyard that provides most of the Cabernet Sauvignon in the blend.

The Shiraz is sourced from the Burgemeister Linke Block vineyard planted in 1901, located between Nuriootpa and Angaston in the Barossa Valley. There is also a component from the 1971 planted Yalumba Horseshoe Block in the Eden Valley.

The Cabernet Sauvignon and Shiraz parcels ferment separately in open fermenters. Indigenous yeasts, naturally present on the grape skins, initiate the fermentation. Cultured yeasts are then added to complete the ferment.

Gentle plunging and pulsing of the skins achieves the right balance of colour, tannin and phenolic extraction.

The Caley matures for 22 months in a mix of one third new French barriques and hogsheads, one year old French barriques and older French oak. After bottling it is cellared a further 36 months before release.

Deep garnet red, Yalumba The Caley is all sophisticated precision. Long and textured it captures its concentrated fruit flavours and presenting them with silken grace.

Cellaring potential is 25 years.