Price:  £15.95 | Case Rate: £15.16
Ex Tax: £13.29

Yalumba - The Scribbler Cabernet Shiraz 2014


  • Country: Australia
  • Wine Region: South Australia
  • Wine Area: Barossa Valley
  • Wine Maker: Kevin Glastonbury
  • Grape: Cabernet Sauvignon Blend
  • Grape Percentage: 65% Cabernet Sauvignon and 35% Shiraz
  • Alcohol Percentage: 13.5%
  • Unit Quantity (ml): 750
  • Best To Drink: Drink Now
Duty/Vat Paid
WA: 91+ (2013) VS: 89 (2012) WS: 89 (2014) WE: 90 (2014) JH: 89 (2013) WF: 91+ (2014)

Wine tasting notes

‘The Scribbler’ pays homage to one of Yalumba’s most renowned wines ‘The Signature’ Cabernet Sauvignon & Shiraz, made continuously since 1962. ‘The Scribbler’ re-enforces our dedication to this wine style and celebrates its provenance to Barossa. A deep crimson red, The Scribbler 2009 shows excellent concentration and lift on the nose, with redcurrant fruits, spices and licorice complementing fresh floral aromatics of herbs and mints. This is a densely weighted wine with blackcurrant fruit and dark berries. The Shiraz is again nicely layered within a tightly integrated and beautifully structured Cabernet Sauvignon palate. Perfect to drink now, but will certainly cellar well over the next five to 10 years.

Winery Information


Yalumba is Australia’s oldest family owned winery founded in 1849 by Samuel Smith, a British immigrant (he was a Master Brewer in England) and it is still owned by the Hill-Smith family today with their high reputation as an independent producer. Yalumba is an Aboriginal word for “all the land around”. The winery is situated in South Australia’s Barossa Valley, in a small town called Angaston - an hour north-east of Adelaide. The winery even has its own cooperage – the only one in Oz.. read more

Expert Reviews

Wine Advocate/Robert Parker (2013)91+ pts

The 2013 The Scribbler Cabernet Shiraz opens with expressive cassis, eucalyptus, dark chocolate and mulberry notes, over aromas of some pencil shavings and baking spices. A blend of 51% Cabernet Sauvignon and 49% Shiraz, the wine has a medium body and good structure. This blend is firm, grainy and muscular, with great length.

Vinous/Antonio Galloni (2012)89 pts

Mar 2016 -Vivid ruby-red. Fresh, focused and spicy on the nose and palate, displaying lively cherry and raspberry qualities and a peppery nuance. A floral note comes up with aeration, along with a hint of vanilla that carries through an energetic, subtly tannic finish. I find this wine pretty tasty right now but suspect that another few years of patience will yield rewards.-- Josh Raynolds

Wine Spectator (2014)89 pts

Bright, juicy fruit sings up front, with blueberry and blackberry flavors that show a good dose of sage and underbrush notes. Pepper, spice and cedar accents linger on the finish, where the tannins feel a tad taut. Cabernet Sauvignon and Shiraz

Wine Enthusiast (2014)90 pts

A blend of 64% Cabernet Sauvignon and 36% Shiraz, this solidly made, full-boded red offers notes of plump cherry, plum, licorice, cocoa powder and dried green herbs. The herbaceouness really shines on the palate, supported by dusty tannins.

James Halliday (2013)89 pts

Reductive at first, so this warrants plenty of air to unfurl and reveal ripe dark plums and fruit compote blending into more savoury tones of sage, saltbush and dark chocolate, waves of menthol and varnish too. Full-bodied with ripe tannins, the cedary oak straddles the fruit.

Wine Front (2014)91+ pts

I like this release though. It’s not plump or fat with flavour and cabernet seems to be in control, but it’s well structured and balanced and in the end I just enjoyed drinking it. Boysenberry and blackcurrant, mint, tobacco, the lightest touch of truffle. It’s complex but in a light-ish way. It breathes up well as it rests in the glass. It’s good buying, so long as you’re not expecting anything too ‘big’.

Vinification Notes

Select parcels of Cabernet Sauvignon and Shiraz grapes were hand-picked and crushed to open top stainless steel fermenters. The balance of the vineyards were machine harvested and fermented in our larger static fermenters. The natural yeasts present on the grape skins were allowed to initiate the sugar fermentation before cultured winery yeasts were added. Matured for 19 months in 22% new oak barrels, with the balance in one to three year old American, French and Hungarian barrels.