The 2004 Diana Madeline was produced using biodynamic techniques, which Cullens believe is crucial for optimising the quality of the fruit flavours and for investing the wine with a velvety structure and very high quality tannins.
It was made from a blend of 84% Cabernet Sauvignon, 13% Merlot and 3% Cabernet Franc. The fruit was picked at Baumés ranging from 12.1-13.7, producing an average value of 13.5º. The wine was matured for 18 months in French oak, of which 54% was new.
Consistent with the warmer vintage in 2003, the lifted nose is supported by ripe black fruit characters on the palate. Very soft tannin structure gives a supple mouth feel, an excellent food wine.
The fruit is hand-picked at optimum ripeness-flavour, gently crushed, open-fermented and matured in a combination of French Oak and American Oak.
The black/purple tinted colour of this wine is followed by a pure liquorice and wild berry fruit nose. The palate is very firm in structure with fine powdery tannins, warm, rounded mouth-feel and long, dry finish.
Picked late April to early May, the season was warm with dry conditions prevailing throughout harvest. All blocks were hand-picked and sorted prior to crushing. An excellent year for Virgin Hills.
Pure menthol fruit, minty and fresh, with hints of spice.
The palate exhibits flavours of mint and blackberry. A good acid and tannin balance prevails with a strong core of menthol and eucalyptus.
They release their 55th iteration of Yalumba The Signature Cabernet Sauvignon & Shiraz – a superb 2013 vintage that honours Andrew Murphy. they raise a glass of this wine to celebrate Murph’s years of service, commencing in the Cellar he rose to Cellar Manager, qualified as a Winemaker, was promoted to Operations Manager in 1992 and today is Director of Wine.
Terroir & Site:
The Cabernet Sauvignon components were sourced entirely from the Barossa Valley, with five main vineyards selected. The vineyards of Trevor Fromm, near Williamstown, the Brooks vineyard at Gomersal, the Cowham Light Pass vineyard and the Crown Village vineyard, in the Krondorf foothills. These components all provide the rich lifted Cabernet Sauvignon aromatics and palate structure that The Signature is known for the majority of the Shiraz comes from the Schiller family vineyard north of Nuriootpa on the Barossa Valley floor. Four blocks were selected with vines planted between 1925 and 1969. These blocks provide the Shiraz sweetness, fullness, depth and add many layers of complexity.
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.
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.
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