THE SIGNATORY - CHRIS GREENING:
It is with great pleasure we release our 56th Yalumba The Signature Cabernet Sauvignon & Shiraz – a superb 2014 vintage that honours Chris Greening. We raise a glass of this wine to celebrate Chris's years of service, commencing in 1989 as Sales Manager, S Smith & Son, Adelaide. Chris rose to State Manager, South Australia & NT in 1998, in 2016 this was coupled with managing Western Australia, before retiring in 2017.
Terroir & Site:
The majority of the Cabernet Sauvignon components were sourced in the Barossa Valley from four main vineyards as well as one vineyard in Eden Valley. The diversity of our vineyard selection provides the rich lifted Cabernet Sauvignon aromatics and palate structure that the Signature is renowned for. The Shiraz components include plantings from as old as 1925, 1935 and 1945. These blocks are of sandy loam, featuring yellow sand and ochre clays over red clay. The combination of these Barossa blocks provides the Shiraz sweetness, fullness, depth and layers of complexity.
Winemaking & Viticulture:
Vintage 2014 in Barossa produced some excellent aromatic and structured parcels of Cabernet Sauvignon. All parcels of fruit were fermented separately either in eight tonne open fermenters or six tonne static potter fermenters using wild yeasts. The wild yeast helped contribute to complexities in the wine, creating richness and fine textures. The open top fermenters use a cap plunger that slowly pushes the skins into the juice for a gentle extraction of colour and tannin. The grapes in the potters were fermented two ways. The first by irrigating the fermented juices over the skins, the second by draining all the juice away from the skins and then flooding it back. The various skin contact management on each individual batch allowed us to make a wine with excellent depth of colour, richness, texture and complexity.
This wine is medium to deep brick red in colour and opens with perfumed fruits, showing pretty blue exotic florals, pomegranate and cranberry, with milk chocolate and liquorice depth. The palate is medium weighted, with a fresh tight acidity carrying through. Very stylish, very approachable and very drinkable. Decant and enjoy with a char-grilled rump or eggplant steak with all the extras.
Matured for 21 months in 32% new French barriques and Hungarian hogsheads, balance in older French, Hungarian and American barriques and hogsheads.
TOTAL ACID: 6.3 g/l
SO2: 117 mg/l
This Barossa classic - the 56th release - honours loyalty and contribution. In a tricky vintage, it discharges its duty admirably. The 57% Cabernet stamps its authority, from the minty, inky, floral nose to the dried-herb-edged dark currant and berry palate. Juicier notes of blood plum come through, with finely textured, mille feuille tannins which make for a poised, persistent finish. This spent 21 months in French, Hungarian and American barriques and hogsheads, 32% new. Polished and steadfast. - Decanter Magazine 95 Points
A dense and flavorful red with currant, fresh herb and earth. Full body, velvety tannins. Herbal finish is a little annoying. Drink now. - James Suckling 91 Points