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96POINTS
18½/20
Yalumba The Caley Cabernet Sauvignon Shiraz 2012
Coonawarra - Barossa Valley, South Australia, AustraliaFred Caley Smith set out on a two-year journey in 1893. travelling through Europe, North America, the Middle East and Indian subcontinent looking for new global markets for the wines and canned fruits made at his grandfather's Angaston-based company - Yalumba. Caley’s adventures have been immortalised with the release of The Caley 2012, with Yalumba honouring its wandering son by selecting a favourite historical claret mix of cabernet and shiraz. The blend is 52/27 Coonawarra/Barossa Valley cabernet sauvignon with 21 percent Barossa Valley shiraz, all of which spend 22 months in Yalumba-coopered French oak – not that you really notice it. The Caley is all about elegance and poise. Its refinement on the palate rules from the front of the wine to the back. It’s not a wimpy red but everything is in balance. It’s the story of cab/shiraz where fleshy, supple shiraz clings to the structure and backbone provided by the cabernet. Look for savory black fruits and creamy milk chocolate highlights with a cedar/pipe tobacco running through the finish before the silky tannins kick in. Elegance is not a word we use lightly at GOW but this wine has it in spades. Cellar through 2020. A great start. Additional information from the winery: The Ming D block of the Yalumba Coonawarra vineyard provides 52% of 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 Shiraz is sourced from the Burgemeister “Linke Block” between Nuriootpa and Angaston. Planted in 1901, these Shiraz vines run east-west and are on a single wire trellis. The soil is a red brown earth in the Light Pass loamy fine sand family. There is also a component that comes from the 1971 Yalumba Horseshoe Block in Eden Valley. The Caley was matured for 22 months in a mix of 31% new French barriques and hogsheads, 22% one-year old French barriques and the balance in older French barriques and hogsheads all made and seasoned at the Yalumba Cooperage. After bottling, the wine was cellared for a further 36 months.Tasted: 17 May 2017Tasted by: Anthony GismondiPrices:| BC | $499.99 | 750ml | BCLS |
| ON | $495.00 | 750ml | LCBO |
Pacific Wine & Spirits Inc.
Blend: Cabernet Sauvignon - ShirazCSPC: 36569UPC: 09311789005201
