Yalumba to launch £200+ Caley 

Drinks: Drinks, Wines
Location: Australasia

Yalumba is to enter the bona fide fine wine market with the launch of The Caley Coonawarra & Barossa Cabernet & Shiraz this month. Expected to retail at £225 (roughly between Hill of Grace and Penfolds Grange), the red wine is an ultra-premium version of the quintessentially Australian Shiraz/Cabernet blend.

The Shiraz comes from two old-vine vineyards in the Barossa (one in front of the winery), while the Cabernet is from the Menzies vineyard that the family owns in Coonawarra.

‘The Caley brings together the linear elegance, firm tannins and persistent acid structure of Coonawarra Cabernet with the voluptuous, textural richness of Barossa Shiraz,’ said Yalumba’s CEO, Robert Hill Smith. ‘It is the result of an unwavering commitment by Yalumba to Australia’s own unique red wine style.’

The wine marks a big step up in ambition for Australia’s oldest family-run winery – The Octavius, currently Yalumba’s most expensive wine, retails for £69 – but the omens are good: James Halliday has already given the wine 98 points.

‘We are confident to show what we can do and stand up and be counted,’ said a spokesman for the winery.

2012 is the first vintage, but the wine will not be made every year.

Negotiants UK expects to receive 150 three-bottle packs, though it’s likely that the stock will all be pre-bought before the first bottles arrive in July.


About Author

Chris Losh

After five years working on My Weekly magazine (during which time he learned how to write horoscopes and make things out of mince) in 1995 Chris Losh entered the world of drinks writing and, despite all advice from his doctor – and the wishes of most South African winemakers – has stayed there ever since. He began on Wine and Spirit International, editing it for several years before moving on to edit Wine Magazine. Both publications have since gone the way of the Dodo, but he claims to have nothing to do with their demise, and his alibi appears solid, since he was freelance writing for anyone who would pay him at the time. In 2007, he helped to set up both Imbibe magazine and the Sommelier Wine Awards, and has spent much of the last three years eating, drinking, and listening to French sommeliers talk about minerality. In 2009 he was shortlisted for the Louis Roederer Feature Writer of the Year, but didn’t win. Perhaps he should have stuck to horoscopes. And mince.

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