2015 Yalumba The Caley Cabernet Shiraz, Coonawarra & Barossa Valley

This is a great vintage for this wine with a very fresh, attractive delivery in a full-bodied style. Ripe red plums, blackberries and cherries with a cedary, tobacco edge, purple olives and fruit-steeped roasting herbs. It has a very intense, crisply cut palate that has flavors of dark cherries, blackberries, chocolate and such attractive spice complexity. Runs long on the focused finish. Regal. A great Caley. A blend of 74% Coonawarra cabernet sauvignon and 26% Barossa shiraz. Try from 2023.

98 points Nick Stock jamessuckling.com

Deep red/purple colour, with a mossy undergrowth, 'forest floor' kind of bouquet, embellished by well-seasoned toasty oak, lots of cedar and cigarbox nuances, too. The wine is very full-bodied and concentrated, with a powerful, driving palate, loaded with tannin and grip. Some tapenade and olivaceous notes, the tannins lasting the full length of the palate and helping extend its very long aftertaste. Blackberry, cranberry flavours linger long throughout the aftertaste. A stonking cabernet shiraz with great potential - but also marvellous to drink now.

97 points Huon Hooke therealreview.com

A blend of 55% Coonawarra Cabernet Sauvignon and 45% Barossa Shiraz, this is a classic Australian marriage of two noble varieties and two great wine regions. It brings together the linear elegance, firm tannins and persistent structure of Cabernet Sauvignon with the voluptuous, textural richness of Shiraz. The Caley is a wine that is made for longevity, and while its richness will be enjoyed in its youth, its elegance and structure will last for more than a decade and a half.

Sourced from three outstanding vineyards of the Coonawarra and Barossa regions, 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.Gentle plunging and pulsing of the skins was undertaken to achieve the right balance of colour, tannin and phenolic extraction.