Barossa Cabernet Sauvignon Shiraz
Grapes were hand picked and crushed to 8 tonne open top stainless steel fermenters. The natural or 'wild' yeasts present on the grape skins were allowed to initiate the sugar fermentation. Cultured winery yeasts were then added to complete this fermentation. Fermentation and cap/skin management was controlled by the Yalumba designed cap plunger. The result is a wine with excellent depth of colour, richness and complexity. The grapes for ‘The Signature’ are sourced from vineyards within the Eden Valley and Barossa Valley regions. The vines are all mature with yields generally between 2 and 5 tonnes per hectare. Soil types vary from red brown earth over red clay, sandy loam over clay to sandy soils.
Lifted redcurrant, warm exotic fruits and dark chocolate combine with subtle eucalypt flavours. The wine has a generous yet stylish palate, showing dark plums, cassis, chocolate and long fine tannins giving a wine structured for ageing. The wine will reward with medium to long term cellaring.
5th March to 6th May 2004
Matured for 22 months, 24% new American oak hogsheads, 14% new Hungarian oak hogsheads, 10% new French oak hogsheads & barriques; 15% 1 year old hogsheads - American (13%) & French (2%); 37% 2 year old American & French hogsheads.