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Yalumba The Signature Cabernet/Shiraz 2013

Other Red Blends from Barossa Valley, Barossa, Australia
  • WE94
  • JS94
  • RP93
  • JH93
750ML / 14% ABV
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750ML / 14% ABV

Winemaker Notes

The color of The Signature 2013 is almost impenetrable, this is awine of aromatics and fineness with great depth of concentration. Showing dark red powdery currants and the leafy freshness of mintand cool spices, the aromatics are complex Cabernet Sauvignon. The palate is all about Shiraz with dark plum, licorice and a potpourri of berry fruits, round, rich and complete with an ironstone depth of tannin, giving the support that will take this through the cellar for a very long time. Not to be opened for at least 5 years, but if you weaken, enjoy with a char grilled rump steak with all the extras.

Critical Acclaim

All Vintages
WE 94
Wine Enthusiast
A classic blend of Cabernet and Shiraz, this is cedary and complex upon opening, easily mixing cassis, plum and blackberry with vanilla and baking spices. On the palate, it's dense and concentrated yet slightly reserved, suggesting rather than screaming its potential. A long, mocha-tinged finish wraps things up, combining dusty tannins with mouthwatering acids. Drink 2020–2030+.
JS 94
James Suckling
Looking very composed, tidy and tightly packed. Raspberry, cassis and blueberry, plus a leafy edge with graphite. The palate's faultless, and tannins are a feature. Really terrific length and depth with lots of potential. Best from 2018 for more than a decade.
RP 93
Robert Parker's Wine Advocate
Deep garnet-purple, the 2013 The Signature (Cabernet Sauvignon / Shiraz) has very youthful, pure black fruits aromas with a pronounced black plum and black currant nose with underlying pepper, Provence herbs and licorice suggestions. Big, dense and profoundly expressive in the mouth, the palate is firmly constructed with chewy tannins and great persistence. This is just starting to open, so forget it for 3-5 years and drink it over the next twenty.
JH 93
Australian Wine Companion
The alcohol may be modest, but that's where this line of enquiry ends. It's powerful, it wears a Driza-Bone and RM Williams boots, and isn't prepared to debate this characterisation at all. We could go down to the pub and, suitably fortified, settle things out the back.
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Yalumba
Yalumba, Australia
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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

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Historically and presently the most important wine-producing region of Australia, the Barossa Valley is set in South Australia, where more than half of the country’s wine is made. Because the climate is very hot and dry, vineyard managers must be careful so that grapes do not become overripe.

The intense heat is ideal for plush, bold reds, particularly Rhône blends featuring Shiraz, Grenache, and Mataro (Mourvèdre). White grapes can produce crisp, fresh wines from Riesling, Chardonnay, and Semillon if they are planted at higher altitudes.

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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Other Red Blends

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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.

STC148232_2013 Item# 166831