2013 Yalumba The Caley Cabernet Sauvignon Shiraz Museum Release

The 2013 Yalumba The Caley Cabernet Sauvignon Shiraz Museum Release is one of Australia’s most iconic Bordeaux-style blends and a landmark wine from one of the country's oldest family-owned wineries. Produced by Yalumba, The Caley represents the pinnacle of the estate’s red winemaking, honouring Fred Caley Smith, one of Yalumba’s most adventurous family members. The 2013 Museum Release is a blend of 55% Coonawarra Cabernet Sauvignon and 45% Barossa Valley Shiraz, bringing together two of Australia's greatest regions and two noble grape varieties. Matured for 20 months in French oak barriques and hogsheads, this museum release has been professionally cellared by the winery, allowing it to develop remarkable complexity while retaining exceptional freshness.

The nose is deeply complex and wonderfully mature, revealing aromas of blackcurrant, blackberry and dark plum layered with cedar, cigar box and graphite. As the wine opens, notes of dark chocolate, licorice and espresso emerge alongside dried herbs, tobacco leaf and subtle leather. Mature bottle age has added layers of savoury complexity without diminishing the wine’s vibrant fruit, creating an aromatic profile that is both powerful and remarkably elegant. Matthew Jukes described the wine as "cerebral" and "thought-provoking," praising its remarkable layering and harmony.

On the palate, it is full-bodied with extraordinary concentration, beautifully integrated tannins and exceptional balance. The Coonawarra Cabernet Sauvignon provides structure, cassis, graphite and refined tannins, while the Barossa Shiraz contributes richness, dark plum, spice and a velvety texture. After more than a decade in bottle, the oak has integrated seamlessly, allowing notes of cedar, tobacco, cocoa and savoury earth to sit harmoniously alongside the fruit. Despite its richness, vibrant acidity maintains freshness and drive, carrying the wine through an exceptionally long, polished finish marked by lingering notes of black fruits, spice, ironstone and fine mineral complexity. The style is classically Australian yet unmistakably world-class, combining Bordeaux-like structure with the generosity and warmth of Barossa Shiraz. Dave Brookes noted that the Museum Release is "wonderfully harmonious," with a tight, fine tannin structure and outstanding focus and precision.

Ben’s Recommendation:
At Wine More Cellars, this is one of Australia's finest mature Cabernet Shiraz blends and an exceptional opportunity to experience Yalumba's flagship wine at its ideal stage of development. Compared to Penfolds Grange, The Caley places greater emphasis on Cabernet Sauvignon, delivering more graphite, cassis and classical structure while still showcasing the richness and generosity of Barossa Shiraz. Compared to Penfolds Bin 60A or the great Australian Cabernet Shiraz blends of the past, it offers a beautifully modern interpretation with remarkable elegance and precision. The professionally cellared Museum Release is drinking magnificently today, with beautifully resolved tannins and emerging tertiary complexity, yet it still has the balance and pedigree to evolve for another 15–20 years. Drink now with 2–3 hours of decanting or cellar confidently through to 2045 and beyond. Perfect with wagyu beef, beef Wellington, roast lamb, venison, aged hard cheeses, truffle-infused dishes or simply enjoyed on its own as one of Australia's truly great wine experiences.