Who makes it?
Yalumba The Signature is one of the iconic red wines from the Hill-Smith portfolio. It became part of Australia’s vinous history from its first vintage in 1962. There has been 57 people who have added their penmanship to the label ever since. The Hill-Smith family have been a mainstay of Australian wine for much longer, of course. The family first started making wine in 1849 and are one of Australia’s First Families of Wine.
Yalumba recently released The Caley, a wine that marries both Coonawarra and Barossa fruit. The Caley and The Signature are just two of Australia’s famed Cabernet Shiraz blends.
How do they make it?
The Signature is roughly an equal blend of Cabernet Sauvignon and Shiraz. Both grapes are from the Barossa. The Cabernet Sauvignon is sourced solely from the Barossa Valley. With such great access to old vines, it is little surprise that parcels of the Shiraz in The Signature are old vine. These vines were planted in 1925, meaning they are around a century old. Under the Old Vine Charter, these are Barossa Centenarian Vines.
The Yalumba Signature was wild fermented and then spent around 19 months in mostly old barrels (75%). These barrels range in formats and predominantly French. Although some Hungarian oak was used. Of course, when you own a cooperage, you no doubt like to mix it up a little…
Want to know more about the Yalumba and the family who make the wine? Please read ‘ Yalumba – all the land around ‘.
What does it taste like?
This is a bold red that is generous of spirit, yet is still elegant. The cherry berry fruit has superb concentration that also comes with an earthy lilt. A slight floral perfume is lifted further by some mint highlights. It is all wrapped in a rich cover of spicy oak.
This is a red that collectors seek out, as it cellars very well. As you would expect, it is very deeply coloured and has carefully shaped tannins. The wine offers plenty of rounded richness with that oak.
What to drink it with?
Of course, such a flavourful wine needs a robust dish to match while it is still in its youth. Roast beef, or even a saddle of venison would be good. Mediterranean spiced roasted vegetables will be a good alternative as a vegetarian alternative. A large portobello mushroom stuffed with those roasted veges might be the touch needed.
Mature hard cheeses such as cheddar, comte, and manchego match very well with this wine. However, some stilton will also work well for some people.
Quickie review « The Signature is an elegant spicy red with lashes of black berry and cherry fruit. No doubt about it, this is one for the cellar! »
Country of Origin: Barossa, Australia
Tasting Date: January 2023
Price: UK £38 | AU $65 |USD$ 50++ | €50
Drink: now – 10+ years
Needs food: no
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