The fruit for the 2018 The Caley Cabernet & Shiraz comes from Coonawarra and Barossa. The Cabernet Sauvignon (80% of the blend) is sourced from four blocks within the same estate-owned Coonawarra vineyard, and within that are two clones. The Shiraz (20% of the blend) is a combination of Eden Valley (15%) and Barossa fruit (5%). All handpicked and destemmed, the fruit parcels are kept separate in the winery and fermented wild in a selection of fermenters. It spent 10 days on the skins, then was pressed off to Yalumba-coopered barrels (in the main) and matured in a total of 38% new oak. It offers dusted blood plums, dark raspberry, cocoa nibs and licorice on the nose. It is composed and restrained, with a hint of toasted oak shining through the abundant fruit. In the mouth, the fruit is abundant and purple, shaped by a casket of firm tannins that assist in the flow of wine over the tongue.

97 Pts Robert Parker’s Wine Advocate