Yalumba The Signature Cabernet/Shiraz (1.5L Magnum) 2003 Front Label
Yalumba The Signature Cabernet/Shiraz (1.5L Magnum) 2003 Front Label

Yalumba The Signature Cabernet/Shiraz (1.5L Magnum) 2003

  • RP92
  • WE90
1500ML / 0% ABV
Other Vintages
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  • W&S92
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  • JS91
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  • D90
  • WE94
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  • JS94
  • WS92
  • RP92
  • WS92
  • RP92
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  • W&S92
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  • W&S90
  • RP90
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  • W&S91
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1500ML / 0% ABV

Winemaker Notes

Yalumba The Signature Cabernet Sauvignon & Shiraz 2003 is seriously deep dark red in colour. Leading with aromas of ultra-ripe berries and exotic fruits, the nose continues into sweet fruit aromas meshed with milk chocolates and dense dark plums. A stylish palate, saturated in dense cassis and dark red to black fruits, displays a density that just grows and grows. Elegant chocolate tannins and spices give this wine a richness that lingers on the palate.

Critical Acclaim

All Vintages
RP 92
Robert Parker's Wine Advocate
A blend of 55% Cabernet Sauvignon and 45% Shiraz from Barossa estate vineyards, the 2003 The Signature is a big, chunky, heady red that is closed at present. Nevertheless, it reveals an inky/purple color, impressive levels of richness, and sweet notes of charcoal, acacia flowers, blackberries, tar, and pepper. This wine spent 22 months in 300 liter American and French hogsheads. It should emerge from its muted stage in 2-3 years, and last for 15 or more.
WE 90
Wine Enthusiast
Yalumba's proprietary blend of Cabernet and Shiraz is aged in new oak, showing plenty of toast and vanilla at this early stage. But this also boasts enough blackberry and cassis fruit to balance the wood, at least for now. Lightens up on the finish, suggesting short-term consumption. Drink 2008–2013.
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Yalumba

Yalumba

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Yalumba, Australia
Yalumba Winery Video

Established in 1849, Yalumba is Australia’s most historic family owned wine company. It remains fiercely independent and extremely progressive through the generational ownership by the Hill-Smith family. Yalumba’s longevity and success is a result of patience, collaboration and progressive thinking. There is foresight to embrace the natural terroir to craft wines with individual character and a sense of purpose, a spirit to reinvest in the land upon which it operates and knowledge to behave as a leader in the industry. It is committed to sharing stories of provenance gathered over more than 168 years of history of family winemaking. Barossa is arguably the single most famous wine region in Australia. Barossa includes both Barossa Valley and Eden Valley, making it one of the only areas in Australia to have neighbouring warm and cool climate growing conditions. Yalumba is privileged to have access to some of the oldest vineyards in the world in Barossa Valley, including 1889 bush vine Grenache and 1908 Shiraz. At the inner sanctum of Coonawarra, on the prized terra rossa soil, lies Yalumba’s Coonawarra estate, The Menzies Vineyard. Comprised predominantly of Cabernet Sauvignon vines, this single vineyard is committed to growing premium quality fruit reflecting distinctive varietal characters of the region. Wrattonbully’s cool climate, plentiful high quality artesian water and well drained terra rossa soils led wine companies to plant large areas of mainly red grape varieties.

At Yalumba we continually strive to reduce our impact on the environment, stay involved in our community, and make great wine with minimal intervention in the vineyard and in the winery. We are committed to sustainable practices, with the belief that the healthier and more biodiverse the vineyards are the better the wines will be. Yalumba has been developing its own sustainable viticulture program since the mid 1990s, promoting the economic production of quality grapes . For every hectare of vineyard we own, we have at least one hectare of native vegetation. Our winemaking philosophy and practice means that our wines are made with the least intervention possible but with as much knowledge, confidence and expertise as possible. We want our wines to show their provenance and natural appellation – whether it be a single site, a variety or blend, or a personal style. At Yalumba we have been making wine utilising ‘wild yeast’ for over 20 years. We believe that the success and consistency that we have with wild ferments is a direct result of healthy biodiverse vineyards. All Yalumba wines are 100% vegan since the 2012 vintage, elevating our wines to a safe and ethical choice. Becoming vegan came from the desire to make wines of conviction that taste of provenance and natural appellation; and that ultimately represent quality.

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Barossa Valley Wine

Barossa, Australia

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Historically and presently the most important wine-producing region of Australia, the Barossa Valley is set in the Barossa zone of South Australia, where more than half of the country’s wine is made. Because the climate is very hot and dry, vineyard managers work diligently to ensure grapes reach the perfect levels of phenolic ripeness.

The intense heat is ideal for plush, bold reds, particularly Shiraz on its own or Rhône Blends. Often Shiraz and Cabernet partner up for plump and powerful reds.

While much less prevalent, light-skinned varieties such as Riesling, Viognier or Semillon produce vibrant Barossa Valley whites.

Most of Australia’s largest wine producers are based here and Shiraz plantings date back as far as the 1850s or before. Many of them are dry farmed and bush trained, still offering less than one ton per acre of inky, intense, purple juice.

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

GZT10055049_2003 Item# 131957

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