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Yalumba The Signature 2004

 

"Since 1962, The Signature has only been produced in the best vintages. The 2004 is medium red in the glass with a slight brick rim. Lifted dark berry fruit, developing cassis, cedar, spice and licorice aromas precede an intense, juicy, elegant and savoury palate. Layered with spice, it has red berry and cedar characters, elegant line and length and fantastic tannins."

Australian Wine Selector, 1 March 2014


94 points - "Closed and brooding, this classic, dark-fruited, blend delivers a spicy expression of dark berries, plums, dark chocolates, pepper, cloves and licorice backed by cedar/vanilla oak, minerals and coffee grounds. Long and dusty, with assertive briary fruit and smoky oak underpinned by firm, fine-grained tannins, it finishes with length and concentration, lingering chocolatey fruit and suggestions of molasses."

Jeremy Oliver, The Australian Wine Annual 2009

 

94 points - "Two years in oak, two years in bottle - then it's released. Sounds like an excellent regime for a super-premium, ageworthy Aussie red. This release is an excellent Signature, full of strong, minty, mulberried flavour and packed with blackberried depth. It's fresh for its oak and only moderately clipped by toasty, fragrant oak. No alarms, no surprises - just a really good, hearty, structured red. Drink: 2014-2023."

Campbell Mattinson, www.winefront.com.au (Aus), 6 August 2008

 

"When one adds these traditional vineyards to the talents of winemaker Kevin Glastonbury a very handy input by mother nature in 2004, the result is nothing short of brilliant. A deep red with bright hues, the nose is the first sign of something special here with my favourite Mint Slice (chocolate mint) coming to the fore. The unmistakable Cabernet Shiraz tango ensues in the mouth with flavours of cigar box and plummy fruit intertwined with spicy fruit and the merest hint of leather which get the senses working. The oak is played perfectly, the length is gracefully long. The wine is an absolute pup yet more than enjoyable with a few hours breathing. It has pedigree, it has character, it is eerily rustic and genuinely traditional but modern at the same time. Exceptional wine." Drink: Now - 2020; Quality: Exceptional

Wine Star Journal (Aus), April 2008

 

"There was a long period when the Signature was Yalumba's top red, and while there are a couple of wines that now outrank it in price, it's still arguably the best all-purpose wine in the portfolio. It's certainly reliable.

This spends two years in oak, and a further two years in bottle, prior to its release. It's fifty-five per cent cabernet sauvignon. It's strong with minty, mulberried fruit flavour, the minitness making the wine's ultimate blackberried depth remain fresh and fragrant. Toasty oak sits in the background. Lively acidity. It should age like a charm." 94/100. Drink 2014-2023

PREVIOUS VINTAGES :

1999 : Structured, flavoursome, balanced. 96/100. Drink 2006-2012 2000 : Smooth, coffeed, early-drinking. 90/100. Drink 2005-2010

2011 : Toasty, leathery, generous. 94/100. Drink 2008-2015

2002 : Ripe, luscious, lingering. 93/100. Drink 2006-2018

2003 : Smooth, minty, blackberried. 91/100. Drink 2009-2016

Campbell Mattinson, The Big Red Wine Book (Aus), 2008

 

"The Signature 2004 is an impressive example of Barossa cabernet and shiraz with plenty of big, ripe Barossa fruit with solid American and French oak. It's built for the long term and this has years in it. 94/100"

Ray Jordan, West Weekend Australian (Aus), 26 April 2008

 

"It took boundary blurring Australians to flesh out cabernet sauvignon's lean frame with a little shiraz, and for five decades this legendary wine has been the stylistic benchmark. A great Australian."

Nick Ryan, Virgin Voyeur Magazine (Aus), April 2008

 

94 points - "The 2004 The Signature is composed of 54% Cabernet Sauvignon and 46% Shiraz. It was aged for 22 months in French, Hungarian, and American oak, 50% new. Opaque purple-colored, it presents a perfume of pain grille, earth, tar, vanilla, pepper, blueberry, and blackberry. Opulent on the palate, it has gobs of ripe fruit, complexity, superb balance, and exceptional length. It will improve over the next 8-10 years in the cellar and drink well through 2030."

Dr Jay Miller, reviewer on behalf of Robert Parker, The Wine Advocate (USA), 31 October 2007

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