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2014 Yalumba The Signature Museum Release Cabernet Sauvignon Shiraz

Barossa, South Australia, AUSTRALIA
$84. 99
$1019.88 Dozen
Cellar: 6 - 8 Years (2024-2026)
ABV: 14%
Closure: Cork

Matured for 21 months in French, Hungarian and American oak barrels. Outstanding inky black core with a deep dark red black tinged hue. The very expressive nose offers up intense aromatics of ripe blackcurrant tinged with violets and subtle red liquorice over spicy vanillin cedar, traces of toasty earth and hints of pepper as end notes. Medium to full in body, there’s a refined feel to the rich blackcurrant, liquorice and blackberry fruit which is intertwined with vanillin cedar, light earth and spice. Very polished tannins are seamlessly integrated. Long spicy blackcurrant, blackberry, liquorice, vanillin cedar and light earth aftertaste.
Cellar 6-8 years.
Alc. 14%

Other Reviews….
Cabernet Sauvignon and shiraz, matured for 21 months in French, Hungarian and American oak, 32% new (though none of the American oak was new). You’d imagine, given Yalumba’s history and facilities, that all the oak was Australian coopered.
Pitch perfect on the nose, palate and finish. This is in superb form. Berried, chocolatey, laced with licorice, scattered with dry, fragrant herbs and topped with pure coffee-like flavour. It feels both alive and dense, it’s scaffolded by an assertive range of tannin, it’s lifted by mint-like tips, and it reaches far through the finish/aftertaste. Perfect red for the cellar.
96 points
Campbell Mattinson – The Wine Front

Matured for 20 months in French, Hungarian and American oak. This ticks all the boxes, a rock of ages in the storm of Yalumba reds coming onto the market, led by The Cayley, but numerous others seeking your company. The blackcurrant and blackberry fruit are in total harmony, and the overall texture is of a high order thanks to the oak management, as well as that of the tannins. A standout from a vintage that had its challenges. Drink by 2040.
96 points
James Halliday – Australian Wine Companion