Tasting notes from the producer:

Yalumba's The Caley 13 marks the second vintage of this esteemed flagship red, skillfully crafted from a blend comprising 55% Coonawarra Cabernet Sauvignon and 45% Barossa Shiraz. Its captivating aroma reveals a profusion of dark fruits and chocolate mocha, seamlessly transitioning onto the palate where notes of cassis, leather, cedar, and black olive unfold. This wine epitomizes elegance, power, and seamlessness, with oak nuances harmoniously integrated with the intense fruit flavors. The presence of soft, sweet tannins provides structural integrity and ensures remarkable longevity. A truly exceptional wine with an undeniable X-factor.

Named in honor of Fred Caley Smith, grandson of Yalumba's founder Samuel Smith, The Caley embodies Yalumba's enduring commitment to this quintessential Australian blend of Cabernet Sauvignon and Shiraz.

Released after five years from vintage, following three years of bottle aging, The Caley is poised to take its place among Australia's most illustrious red wines. While initially enticing in its youth, this wine is meticulously crafted for long-term cellaring, seamlessly marrying the linear elegance, firm tannins, and persistence of Cabernet with the richness and texture characteristic of old-vine Shiraz.

Sourced from three distinguished vineyards in the Coonawarra and Barossa regions, the Cabernet Sauvignon and Shiraz components underwent separate fermentation in open fermenters. Indigenous or 'wild' yeasts present on the grape skins initiated fermentation, contributing complexity, richness, and refined texture. Gentle plunging and pulsing of the skins ensured optimal extraction of color, tannins, and phenolics.

Following fermentation, The Caley matured for 20 months in a combination of 41% new French barriques and 29% older French barriques and hogsheads, all crafted and seasoned at the Yalumba Cooperage. After bottling, the wine was cellared for an additional 36 months before its release in 2018.