Only 2 left in stock
750 ML
CABERNET & SHIRAZ 2014
Vintage quality: Excellent
Cellar guide:15+ years
Notes: Deep red, this is all Coonawarra, quite iodine and sea spray fresh with an inkiness and brooding almost herbal note, lots of chocolate and green olive with warm spices, so well balanced and pure with a lovely flow of tannin. Terrific wine.
COLOUR: Deep, dark, purple red.
BOUQUET: Bright, intriguing, fine and complex. A touch of currants, leaf and herb followed by cool, fresh spices, iodine and cedar. PALATE: A mouthful of richness, texture and depth, yet cool with a line of Coonawarra peppermint. The acidity and fine tannins show their support and precision.
CELLARING: Built to spend many years in the cellar, The Caley takes time to reveal its true character. The wine will drink beautifully in 5-30 years plus. If opened as a younger wine we recommend double decanting prior to serving with a slow roasted rack of veal, rubbed with sea-salt, rosemary and garlic, served with roast potatoes, carrots, parsnips and steamed green vegetables.
HARVESTED: 28 February to 6 May
BLEND: 82% Cabernet Sauvignon, 18% Shiraz
ALC/VOL: 14%
pH: 3.52
TOTAL ACID: 6.2 g/l
SO2: 107 mg/l
WINEMAKER: Kevin Glastonbury
The Caley has been sourced from three outstanding vineyards in the Coonawarra and Barossa regions. The D block of the Yalumba Coonawarra vineyard provides 82% of the Cabernet Sauvignon of the blend. This 2.7ha plot was planted in 1992 with 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 Caley’s 18% Shiraz component was sourced from two Barossa blocks. The first from the Crown Village old Shiraz vineyard planted in 1974, located on Krondorf road in the foothills of the eastern Barossa ranges. The second block is the Horseshoe Vineyard, found on the southern side of the Yalumba winery in Eden Valley. This block, planted by Helen Hill-Smith in 1971, follows the contours around the Fred Caley Smith Hut.
The Cabernet Sauvignon and Shiraz parcels were fermented separately, using wild yeasts to initiate fermentation and contribute complexity, richness and fine texture. Cultured winery yeast was then added to complete fermentation. Gentle plunging of the skins was undertaken to achieve the right balance of colour, tannin and phenolic extraction. The Caley was matured for 20 months in 40% new French barriques with the balance in seasoned French barriques. The barrels were all crafted and seasoned at the Yalumba Cooperage. Once bottled on 20th January 2016, the wine was cellared for a further 36 months and released in July 2019.
