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• Red Wine

  2021 ‘Ode to Lorraine’ Cabernet Sauvignon, Shiraz and Merlot, Elderton

  £3995

  The 2021 ‘Ode to Lorraine’ is a masterful expression of Elderton’s philosophy of excellence through blending – a hidden gem within their premium red portfolio. Crafted from the finest estate-grown fruit on the historic Nuriootpa vineyard, this wine celebrates the harmony of Cabernet Sauvignon, Shiraz, and Merlot, sourced from vines dating back to 1894.

  In the glass, it shows a vibrant deep crimson hue, hinting at the richness within. The bouquet is layered and compelling, with brooding red and dark fruits, lifted by subtle notes of bay leaf and a whisper of earth. It is powerful yet elegant on the palate, revealing a rich tapestry of vibrant cassis, sweet spice of cinnamon and clove, and luxurious hints of dark chocolate. The fine, long tannins are beautifully integrated, bringing structure and grace, as they interplay seamlessly with the wine’s opulent fruit core.

  Matured for 20 months in a mix of new and seasoned French puncheons, this wine shows both richness and restraint, offering complexity now and the promise of remarkable evolution over time.

  A fitting tribute to the matriarch of the Ashmead family, ‘Ode to Lorraine’ is a bold, beautifully balanced wine that can be enjoyed now or confidently cellared for 15+ years.

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• Red Wine

  2012 ‘The Caley’ Cabernet & Shiraz, Yalumba

  £22400

  This is the first vintage of Yalumba’s Cabernet/Shiraz-based flagship wine, The Caley.  Named after Fred Caley Smith, grandson of Yalumba founder Samuel Smith, who was a horticulturist that had a profound impact on the development of Yalumba’s vineyards. In the early 1890’s he spent 18 months trekking across the USA, Britain, Europe, the Middle East, India and Sri Lanka, observing and reporting on scientific and horticultural developments. His detailed letters, sent home every few days, underpinned the way the vineyards were managed and laid the foundations of sustainable viticulture at Yalumba today.

  At the time of blending, the winemaking team made the following tasting notes … Deep garnet red in colour, fruit is at the core of the bouquet, all red and black currants – overlaid with savoury herbs, green spices, cedar and pipe tobacco. The palate is of sophisticated precision with a refined line. Long and textured it captures the concentrated flavours and presents them with a silken grace. Under all that supple, fleshy muscle, the wine has a strong spine, structured to last and last.

  The Caley has been sourced from three outstanding vineyards of the Coonawarra and Barossa regions. The Ming D block of the Yalumba Coonawarra vineyard provides 52% of the Cabernet Sauvignon of the blend. This 2.7ha plot was planted in 1992 with two clones of Cabernet Sauvignon selected for structure and depth of flavour. This block differs from the ubiquitous Coonawarra terroir, with a higher content of clay than the other blocks on The Menzies Estate. The Shiraz is sourced from the Burgemeister “Linke Block” between Nuriootpa and Angaston. Planted in 1901, these Shiraz vines run east-west and are on a single wire trellis. The soil is a red-brown earth in the Light Pass loamy fine sand family. There is also a component that comes from the 1971 Yalumba Horseshoe Block in Eden Valley.

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• Red Wine

  2012 ‘The Caley’ Cabernet & Shiraz, Yalumba – Magnum

  £47500

  This is the first vintage of Yalumba’s Cabernet/Shiraz-based flagship wine, The Caley.  Named after Fred Caley Smith, grandson of Yalumba founder Samuel Smith, who was a horticulturist that had a profound impact on the development of Yalumba’s vineyards. In the early 1890’s he spent 18 months trekking across the USA, Britain, Europe, the Middle East, India and Sri Lanka, observing and reporting on scientific and horticultural developments. His detailed letters, sent home every few days, underpinned the way the vineyards were managed and laid the foundations of sustainable viticulture at Yalumba today.

  At the time of blending, the winemaking team made the following tasting notes … Deep garnet red in colour, fruit is at the core of the bouquet, all red and black currants – overlaid with savoury herbs, green spices, cedar and pipe tobacco. The palate is of sophisticated precision with a refined line. Long and textured it captures the concentrated flavours and presents them with a silken grace. Under all that supple, fleshy muscle, the wine has a strong spine, structured to last and last.

  The Caley has been sourced from three outstanding vineyards of the Coonawarra and Barossa regions. The Ming D block of the Yalumba Coonawarra vineyard provides 52% of the Cabernet Sauvignon of the blend. This 2.7ha plot was planted in 1992 with two clones of Cabernet Sauvignon selected for structure and depth of flavour. This block differs from the ubiquitous Coonawarra terroir, with a higher content of clay than the other blocks on The Menzies Estate. The Shiraz is sourced from the Burgemeister “Linke Block” between Nuriootpa and Angaston. Planted in 1901, these Shiraz vines run east-west and are on a single wire trellis. The soil is a red-brown earth in the Light Pass loamy fine sand family. There is also a component that comes from the 1971 Yalumba Horseshoe Block in Eden Valley.

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