2015 Yalumba The Signature Museum Release, Barossa

The 2015 The Signature Cabernet Sauvignon Shiraz is now 10 years from its harvest, and the wine has developed beautiful soft leather, dark chocolate, mulberry and peppercorn notes. It features a combination of French, American and Hungarian oak. The wine is perfectly comfortable here, sedate, complex and settled. It's a beautiful wine and one that gets better and inevitably softer as it gets older. It features 20% Eden Valley fruit, although that number varies each year depending on the seasonal conditions. I really appreciate the tannins here; they're pulverized, soft and fresh. Drink to 2045.

96 points Erin Larkin for The Wine Advocate, August 2025

The 2015 The Signature cellar release is powerful yet understated with mulberry, blackberry and clove spice against a backdrop of beautifully integrated oak. This is rich, fleshy and still youthful, with a lovely even flow. Its fruit power and tension are still holding strong. The 2015 is getting close to its peak but has plenty left to give over at least a decade, if not two. Drink to 2042.

96 points Angus Hughson for Vinous, August 2025

51/49% cabernet sauvignon/shiraz. A museum release of the famous Yalumba 'The Signature', made by Kevin Glastonbury and honouring the late Darrell Kruger, a Yalumba vineyard manager from '75–'19. Blackberry, black cherry and dark plum fruits of great intensity and depth with a hint of exoticness to the spice array; soul-like it is. Hints of cedar, leather and mahogany. It boasts a superb structure and pitch-perfect weight, the fruit drawing long and elegant on the finish. What a ripper.

96 points Dave Brookes for Halliday Wine Companion, April 2025

This has a very attractive, blackberry and red-plum nose with some leafy elements, as well as plenty of oak spice and hints of black tea. This has a fleshy, supple, bold and round palate. Very supple, sleek and long. Silky, yet sturdy. Very drinkable now and will last a good two decades. A vinous slam dunk! Drink or hold.

96 points James Suckling, May 2020 [ed. review for the original release]

Deep red colour with a good purple tint and a mellow bouquet of earthy, nutty, faintly spicy Barossa character rather than varietal. It's full-bodied and very savoury, with abundant drying, earthy tannins and a rich, lingering finish and aftertaste. An interesting style, down-playing primary fruit and emphasising savouriness and tannin, but not oaky as they used to be. The tannins are mouthcoating and supple, ripe and classy. Good concentration and a very long carry. An impressive and delicious wine. (52% cabernet, 42% shiraz; about 20% new oak. Signatory is viticulturist Darrell Kruger). Drink to 2035.

95 points Huon Hooke for The Real Review, May 2019 [ed. review for the original release]

The Signature has an enduring fan club for good reason; its reliability and satisfaction stem from a carefully struck harmony between the blend of 52% Cabernet Sauvignon with 48% Shiraz, sourced from an array of Barossa and Eden Valley vineyards planted between 1935 and 1969. This smart recipe perfectly captures a muscular but not assertive marriage of sympathetic grape varieties, not needing to speak too loudly to qualify its strength. From a vintage noted for its vibrant fruit, the bright primary flavours framed in a sharp liquorice note are now rounded and luscious from time spent in bottle, maturing with an effortless grace.

95 points Decanter, April 2025

The 2015 The Signature is a 51/49 blend of Barossa Cabernet Sauvignon and Shiraz, with vines averaging 60 years of age.

The Cabernet Sauvignon grapes were sourced from the Roenfeldt vineyard near Greenock, Brooks near Gomersal, Trevor Fromm near Williamstown, Cowham at Light Pass, Crown Village vineyard in the Krondorf foothills and Miles near Craneford in Eden Valley.

The majority of the Shiraz comes from four blocks on the Schiller family vineyard, located north of Nuriootpa on the Barossa Valley floor, the oldest of which was planted in 1925. Other vineyard sources included were from near Truro, the Penrice area and around the winery at Angaston.

The fruit was fermented in stainless steel open fermenters with a combination of indigenous and cultivated yeasts. The pressed wine was matured for 22 months in Yalumba-coopered barrels, which included well-seasoned French, Hungarian and American barriques and hogsheads and a 18% component of new French barriques, French and Hungarian hogsheads.