Tasting notes from the producer:

This marks the inaugural vintage of Yalumba's flagship wine, The Caley, crafted from a blend of Cabernet Sauvignon and Shiraz. It pays homage to Fred Caley Smith, the grandson of Yalumba founder Samuel Smith, whose profound contributions as a horticulturist shaped the development of Yalumba's vineyards. In the early 1890s, Fred embarked on an 18-month expedition across the USA, Britain, Europe, the Middle East, India, and Sri Lanka, meticulously documenting scientific and horticultural advancements. His insightful letters, dispatched home regularly, laid the groundwork for sustainable viticulture practices that endure at Yalumba today.

During the blending process, the winemaking team noted the following tasting observations: The wine presents a deep garnet hue, with fruit dominating the bouquet, showcasing both red and black currants, interwoven with savory herbs, green spices, cedar, and pipe tobacco. The palate exudes refined precision, with a graceful, elongated profile that encapsulates concentrated flavors with finesse. Beneath its supple, muscular exterior lies a sturdy backbone, ensuring longevity.

The Caley is sourced from three exceptional vineyards in the Coonawarra and Barossa regions. The Cabernet Sauvignon component, constituting 52% of the blend, originates from the Ming D block of the Yalumba Coonawarra vineyard. Planted in 1992, this 2.7-hectare plot features two Cabernet Sauvignon clones chosen for their structural integrity and depth of flavor. The terroir of this block differs slightly from typical Coonawarra conditions, with a higher clay content. The Shiraz component hails from the historic Burgemeister "Linke Block" situated between Nuriootpa and Angaston. Planted in 1901, these east-west-oriented vines, trained on a single wire trellis, thrive in red-brown earth soil of the Light Pass loamy fine sand family. Additionally, a portion of the blend comes from the 1971 Yalumba Horseshoe Block in the Eden Valley.