The Cabernet Sauvignon and Shiraz parcels were fermented
separately in open fermenters. Indigenous or ‘wild’ yeasts,
naturally present on the grape skins, initiated the fermentation
to contribute complexity, richness and fine texture. Cultured
winery yeasts were then added to complete fermentation. Gentle
plunging and pulsing of the skins was undertaken to achieve the
right balance of colour, tannin and phenolic extraction.
The Caley was matured for 22 months in a mix of 31% new
French barriques and hogsheads, 22% one-year old French
barriques and the balance in older French barriques and
hogsheads. The barrels were all made and seasoned at the
Yalumba Cooperage. After bottling, the wine was cellared for a
further 36 months and released in 2017.
YALUMBA THE CALEY
RM1,881.00
Deep garnet red in colour, fruit is at the core of the bouquet,
all red and black currants – overlaid with savoury herbs, green
spices, cedar and pipe tobacco. The palate is of sophisticated
precision with a refined line. Long and textured it captures the
concentrated flavours and presents them with a silken grace.
Under all that supple, fleshy muscle, the wine has a strong spine,
structured to last and last.
| Country | Australia |
|---|---|
| Region | Barossa Valley, Coonawarra |
| Grape Variety | Cabernet Sauvignon, Syrah / Shiraz |
| Vintage | 2012 |
| Alcohol Type | Red Wine |
| Alcohol Volume | 14% |
| Size | 75cl |
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