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The Caley

Yalumba - The Caley 2013

Australia
Red Wine from South Australia · Australia
Price: £230.00
Case Rate: £216.67
Ex Tax: £166.67
Country:
Wine Region: South Australia
Wine Area: Coonawarra
Winery: Yalumba
Wine Maker: Kevin Glastonbury
Grape: Cabernet Sauvignon Blend
Unit Quantity (ml): 750
Best To Drink: A wine for the future, which will not reach its peak until 2033
Vegan:
Yes
Vegan
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Rating 95 pts  Wine Advocate/Robert Parker
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Country:
Wine Region: South Australia
Wine Area: Coonawarra
Winery: Yalumba
Wine Maker: Kevin Glastonbury
Grape: Cabernet Sauvignon Blend
Unit Quantity (ml): 750
Best To Drink: A wine for the future, which will not reach its peak until 2033
Vegan:
Yes
Vegan

Wine tasting notes

Deep, dark, purple-red. Intriguing, fine and complex – cool fresh spices and cedar overlaid with a touch of currants. A wine of precision and depth with a line of Coonawarra mint through its soul. Rich and textured, the fine tannins provide excellent length.

Food matching

Savour with a slow roasted rack of veal, rubbed with sea salt, rosemary and garlic, served with roast potatoes, carrots, parsnips and steamed green vegetables or chargrilled brussel sprouts with lotus root and sweet marinated tofu.

Expert reviews

Wine Advocate/Robert Parker (2013) - 95 pts

A blend of 55% Coonawarra Cabernet Sauvignon and 45% Barossa Valley Shiraz, Yalumba's 2013 The Caley is only the second vintage to be released. Aged in 40% new French oak, it features fine, aristocratic aromas of pencil shavings, mint and dark fruit. Cassis, baking spices and hints of meat and mint come forth on the palate. It's medium to full-bodied, with rich, velvety tannins that remain firm and lasting on the finish. I tasted this from a bottle that had been decanted the previous night, so you'll want to give it plenty of air, or ideally, just cellar it for another five years before broaching a bottle.


JancisRobinson.com (2013) - 16 pts

55% Cabernet Sauvignon, 45% Shiraz, the Cabernet coming from the clay-based D Block of Yalumba's Menzies vineyard in Coonawarra planted in 1992. The Shiraz for this vintage came from the Cowham vineyard planted in 1955 and the Schrapel vineyard planted in 1974. Picked 13 February to 25 March. Ambient yeast and matured for 20 months in 41% new French barriques and 59% older French oak. No alcohol was given. Sweet and rich on the nose with more than a hint of cough medicine spice (menthol?) plus balsam with some rather obvious heat on the end. Tannins still much in evidence. Wait.


James Suckling (2013) - 95 pts

This blend of Coonawarra cabernet and Barossa shiraz has performed well in 2013 with an array of cassis, blackcurrants, redcurrants, some richer blackberries, as well as leafy and gently herbal accents. The palate is the real story though, showing a bright, even-tempered and fleshy core of red plums and darker cherries. Silky and even-paced tannins and a lithe, juicy finish. Drink or hold.


James Halliday (2013) - 97 pts

Stained/spongy cork. A beautiful wine in all respects, its heart soft and generous, its head stern and serious, the combination as complete as it is complex. It tastes of an assortment of red and black berries, tobacco and cloves, with tremendously well integrated smoky oak and plenty of tang, tannin, flavour and run through the finish. An exhibition in both power and elegance. Cork permitting, it will mature gloriously.

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