At the time of blending, the winemaking team made the following tasting notes ...
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.
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.
Harvested: 2nd to 20th March
Total Acid: 6.7 g/l
Cellaring: A wine for the future, which will not reach its peak until 2027.
Winemaker: Kevin Glastonbury
Savour with slow roasted rack of veal, rubbed with sea salt, rose winemary and garlic, served with roast potatoes, carrots, parsnips and steamed green vegetables or chargrilled brussel sprouts with lotus root and sweet marinated tofu.
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