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2013 Yalumba The Signature Cabernet Sauvignon Shiraz

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Cracka Review

There’s quite a story behind the signature, every year since its inception a member of Yalumba staff, who has made an immense contribution, has been asked to pen their signature whereupon it is immortalised on the label. The combination of Cabernet and Shiraz from the Barossa has resulted in an iconic style of wine that is full bodied and integrated with American oak. This is a wine for the cellar, it has a great future ahead of it but if you have no patience make sure you pair it with a fine cut of steak.

Winemaker's Notes

Winemaking & Viticulture: Dry and warm conditions during the 2013 growing season produced Cabernet Sauvignon and Shiraz crops with smaller bunches and berries full of concentrated flavour. All parcels of fruit were fermented separately in either eight-tonne open fermenters or six-tonne static potter fermenters using wild yeasts. These wild yeasts have helped contribute individual complexities to the wine, creating richness and fine textures.

Tasting notes: The colour of The Signature 2013 is almost impenetrable, this is a wine of aromatics and fineness with great depth of concentration. Showing dark red powdery currants and the leafy freshness of mint and cool spices, the aromatics are complex Cabernet Sauvignon. The palate is all about Shiraz with dark plum, licorice and a potpourri of berry fruits, round, rich and complete with an ironstone depth of tannin, giving the support that will take this through the cellar for a very long time. Not to be opened for at least 5 years, but if you weaken, enjoy with a char grilled rump steak with all the extras.

expert reviews about

2013 Yalumba The Signature Cabernet Sauvignon Shiraz

Expert Reviews

Huon Hooke (2013 Vintage) says
Deep, rich red colour with lots of purple, the bouquet blackberry and violets, smoky char and very shirazzy, with traces of herbs and mint. The palate is concentrated and dense, with lots of grip. Chocolate - and even some rum-and-raisin chocolate - on the palate. A very deep, powerful, long-term wine. Most impressive.
James Halliday (2012 Vintage) says
Spent 20 months in high quality French, Hungarian and American oak barrels made in Yalumba's own onsite cooperage. This is one of the richest and most opulent vintages of The Signature in the 41 years since the first was made. While the blackcurrant and blackberry fruit flavours dominate the oak, the wine has a certain elegant juiciness that offers drinking at any stage over the next 20+ years, as the tannins are supple and fine, the overall balance perfect.
Drink by 2032
James Halliday (2010 Vintage) says
The strengths of the vintage have been clearly transcribed. Medium-bodied but powerful. Blackcurrant, dried tobacco, sawdusty oak and mint. Freshness has been maintained. Tannins, oak, fruit and acid work as one. Beautiful example of a traditional Australian style. Drink to 2028.
James Halliday Australian Wine Companion 2015 Reviews
Rob Geddes MW (2008 Vintage) says
A fresher more balanced wine than the 2006 on release with deep black currant, blackberry mocha aromas and subtle prune hints. The palate is dynamic, ripe and balanced, rich and concentrated with extreme length of sold ripe blackberry and cranberry edged fruits, with subtle oak and more subtle 'animale' terroir of sheep yards. Great depth of flavour and modest alcohol, lovely oak tannin integration and long long flavours meaning you could drink it now with joy or keep.
Rob Geddes MW
Tyson Stelzer (2006 Vintage) says
A recent vertical spanning the almost fifty year history of this wine demonstrated not only its longevity but that 2006 was one of the finest vintages in a very long time. A beautifully elegant 13.5% alcohol preserves its floral lift, bright berry fruits profile and sprinkling of black pepper.
WBM WINe 100, 2010
James Halliday (2006 Vintage) says
"Matured for 22 months in American, French and Hungarian barrels. Provides a journey based on grace, elegance and purity; fresh, vibrant and largely unevolved, the potent black-berried fruit is pure and poised, and the tannins are silky and fine; the vibrancy of the fruit core is electric. Drink: 2015 to 2030 with rare roast beef."
The Weekend Australian, 2010
Nick Stock (2006 Vintage) says
An absolutely classic vintage for this classic Yalumba cabernet (70%) and shiraz (30%) blend, showing all the tight-coiled power that has come to typify 2006 South Australian reds: dried plums and leaves on the nose, some tar and blackcurrant fruit, oak is to the back, root vegetables and cocoa powder here too. The palate is plush, silken and poised, rolling out carpet-like fine tannins and showing impressive concentration. Dark-berry fruits build with a hint of toasty oak through the finish - great length and balance here.
The Good Wine Guide

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