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Winemaker Kevin Glastonbury Region Barossa Valley Vintage 2004 Treatment Matured for 22 months, 22% new Yalumba Coope...Read more...
The 2004 Signature was utterly captivating with its aromas of cranberry sauce and bright sour cherry with soy, green stems and black pepper. The pa... Read more
Deep inky purple in color. The nose has lots of dark red fruit and peat with hints of pepper and leather that leads to a palate of clean dark berr... Read more
deep currant aromas, dried fruit, little spicy on the palate, dark berries, a little bit of hot spiced dark cocoa, nice finish, would be great with... Read more
RiceSelect's creamy Arborio gets blended with sweet potato, coconut milk and vanilla to create this decadent cheesecake. Pairs well with Saunternes; a white dessert wine that has hints of coconut from aging in oak barrels.
Food Pairings for Yalumba the Signature Cabernet-Shiraz Blend Barossa Valley
The 2004 Signature was utterly captivating with its aromas of cranberry sauce and bright sour cherry with soy, green stems and black pepper. The palate was focused and concentrated, yet fresh with dark chocolate covered cherries which turned to sour berry and savory broth with salty minerals. The finish was smooth and velvety as the dark red fruits slowly faded. (94 Points) - “The Wine of the Night” in a recent blind tasting!
Deep inky purple in color. The nose has lots of dark red fruit and peat with hints of pepper and leather that leads to a palate of clean dark berry, cracked pepper and some tart cedar tannins. With air notes of semi-sweet chocolate begin to show on the nose and palate On day two more notes of pepper start to come out. This is a nice big, full bodied wine. The Cab and Shiraz really seem to blend and compliment each other.
deep currant aromas, dried fruit, little spicy on the palate, dark berries, a little bit of hot spiced dark cocoa, nice finish, would be great with food
Deep garnet in the glass with brick edges. Nose showing cola, eucalyptus and mint. Interesting palate of tobacco and a vegetal (green bean) hint with menthol and barnyard notes. Palate medium bodied with red a green bell pepper, more tobacco, spice and firm slightly grippy tannins. On Day 2 I'm still getting the green on the palate but it is finishing with a heavy dose of black olive from the cabernet which isn't my style. A much more complex wine than the Scribbler but the olive is throwing me off. Maybe it's just in a morphing stage. Maybe it's just me.
The cabernet in this wine definitely shows through. Nice aged character beginning to show. Showed spice, clove and dark fruit. There was some initial heat and some nice tannin to the wine. Very well made, nicely integrated. Definitely a wine I love to have in my cellar.
Nose is that of a big, new world style cab. Big black currant and other black fruits. On the palate, there's some vanilla up front. It has very nice deep, dark red and black fruits. Deep and rich. Well rounded feel, smooth and velvety. It finishes a bit like a nice merlot with soft sour cherry. A couple hours later it's bouquet opens further and it improves. Lush, still powerful and tasty. Decanting to some extent recommended.
Pre-tasting notes: Ten-minute double decant, served at a nice 65 degrees so it warmed slowly in the glass and revealed everything it had to offer over three hours of sippin'. Tasting notes: The Yalumba "Signature" is the "big brother" to the Yalumba "Scribbler"- and believe me when I tell you- it throws its weight around. Particularly for the price. This is one of my favorite wines of the year to this point. After a bit of prep as listed, the nose was just stuffed with rich, smokey red fruits, cassis, and a deep "nose-feel" of that familiar saddle leather I get whenever I'm lucky enough to be around when someone's pouring good Bordeaux. Over time, the character of the nose continued to deepen, and as the wine warmed softly in the glass those flavors just became more robust- lofting out of the glass. Before it even gets to the palate it's not tough to tell this is a "serious" wine. The attack is a rich one that like all great wines gave me the sense that it would continue to build upon my palate as I swirled and sipped. I was in no way disappointed, as pronounced flavors of tobacco, spice box, and toaty roasted red fruits met with a mouthfeel that was lush, plush, and velvety. The finish begins almost amidst the mid-palate, and further stamps the wine's beautiful aromas and mouthfeel characteristics on the palate- almost PUSHING one's nose back into the glass. This is a $35 bottle that drink well beyond its price, and reminds me of wines I've experienced that cost twice the price. The 2004 Yalumba Signature, particularly for its price and its uniquely "Off-Bordeaux" like qualities is one of my very favorites yet.
External Reviews for Yalumba the Signature Cabernet-Shiraz Blend Barossa Valley
Smooth, round and especially graceful, with the ripe blackberry, tar and licorice flavors settling gently into a supple frame. The finish lets it all linger like the glow of a red sunset. Cabernet Sauvignon and Shiraz. Drink now through 2016. 800 cas... Wine Spectator. A Proprietary Blend wine from South Australia in Australia. 2004 Yalumba The Signature (Cabernet Sauvignon / Shiraz) 750ml
A Proprietary Blend wine from South Australia in Australia. 2004 Yalumba The Signature (Cabernet Sauvignon / Shiraz) 750ml
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, blueberr... Wine Advocate. A Proprietary Blend wine from South Australia in Australia. 2004 Yalumba The Signature (Cabernet Sauvignon / Shiraz) 750ml
Yalumba The Signature Cabernet / Shiraz 2004: Dekantier-Empfehlung (1 Std. vorher belüften), empf. Trinktemperatur 16-18°C, in Barriques gereift, lagerfähig 3 - 5 Jahre ab JahrgangJahrgang: 2004Inhalt: 0,75 LRegion: Weingut: YalumbaRebsorte: 57% Cabernet Sauvignon 43% ShirazRestzucker: trockenRestsäure: 7,25 g/LiterAlkoholgehalt: 13,5 % Rotwein
Inky violet. Powerful cherry vanilla, candied plum and blackberry jam aromas verge on liqueur-like. The sweet dark fruit flavors offer serious depth and slow-mounting grip, with firm tannins providing necessary support. This turns spicier on the fini... Stephen Tanzers IWC. A Proprietary Blend wine from South Australia in Australia. 2004 Yalumba The Signature (Cabernet Sauvignon / Shiraz) 750ml
Winemaker Kevin Glastonbury Region Barossa Valley Vintage 2004 Treatment Matured for 22 months, 22% new Yalumba Coopered American octaves, 25% new American hogsheads, 5% new Hungarian hogsheads, balance in older French & American Hogsheads Harvested 17th to 24th March 2004 Total Acid 6.9 g/L Alc/Vol 14.5% Cellaring Optimum at 8-12 years from vintage pH 3.6 The grapes were hand picked and crushed to our 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 which was, along with cap/skin management, controlled by the Yalumba designed cap plunger. The result is a wine with excellent depth of colour, richness and complexity. Generally the grapes for ‘The Octavius’ are sourced from vineyards within both the Eden Valley and Barossa Valley regions, however, in Vintage 2004, only Barossa Valley grapes were used. The vines are all mature, most being between 70 and 100 years old. Vineyard yields are 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. A palate of depth and intensity with dark fruits, violets, and floral flavours help to unveil the richness of this wine. Soft, refined tannins give balance and structure. This wine is made for medium to long term cellaring. After good rains in spring the summer was dry as usual, but with an unexpectedly cool January (reminiscent of the 2002 vintage), which was perfect for the vines to ripen and maintain healthy canopies. This cool period led to the grapes in most regions maintaining excellent natural acid levels and very deep rich colours. This long cool autumn also meant that each parcel of fruit would be harvested at its optimum flavour development. February and March were quite dry and balmy with cool nights and warm days - perfect conditions for Shiraz flavour development.
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