Yalumba Cabernetshiraz “the Signature” (6pk)
$291.54 / case(6)
”it is with great pleasure we release our 55th iteration of yalumba the signature cabernet sauvignon & shiraz – a superb 2013 vintage that honours andrew murphy. We raise a glass of this wine to celebrate murph’s years of service commencing in the cellar he rose to cellar manager qualified as a winemaker was promoted to operations manager in 1992 and today is director of wine. Terroir & site the cabernet sauvignon components were sourced entirely from the barossa valley with five main vineyards selected. The vineyards of trevor fromm near williamstown the brooks vineyard at gomersal the cowham light pass vineyard and the crown village vineyard in the krondorf foothills. These components all provide the rich lifted cabernet sauvignon aromatics and palate structure that the signature is known for. The majority of the shiraz comes from the schiller family vineyard north of nuriootpa on the barossa valley floor. Four blocks were selected with vines planted between 1925 and 1969. These blocks provide the shiraz sweetness fullness depth and add many layers of complexity. Winemaking & viticulture dry and warm conditions during the 2013 growing seasonproduced cabernet sauvignon and shiraz crops with smaller bunches and berries full of concentrated flavour. All parcels of fruit were fermented separately in either eight-tonne open fermenters or six-tonne static potter fermenters using wild yeasts. These wild yeasts have helped contribute individual complexities to the wine creating richness and fine textures. Tasting comments the colour of the signature 2013 is almost impenetrable this is a wine of aromatics and fineness with great depth of concentration. Showing dark red powdery currants and the leafy freshness of mint and cool spices the aromatics are complex cabernet sauvignon. The palate is all about shiraz with dark plum licorice and a potpourri of berry fruits round rich and complete with an ironstone depth of tannin giving the support that will take this through the cellar for a very long time. Not to be opened for at least 5 years but if you weaken enjoy with a char grilled rump steak with all the extras. Treatment: matured for 20 months in 37% new french barriques hungarian french and american hogsheads with the balance in older french hungarian and american barriques and hogsheads. Cellaring: this wine has the stature to age for at least 15+++ years.” – yalumba
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