The Caley stands as the absolute pinnacle of Yalumba’s two centuries of Australian winemaking heritage. Named for the legendary Australian plant hunter, Fred Caley Smith, this wine is a national icon. It is a profound, concentrated exploration of blending mastery, marrying the cool, minty structure of Coonawarra Cabernet Sauvignon with the bold, brooding, high-elevation heart of Barossa and Eden Valley Shiraz. It is a seamless, powerful wine built for decades.

Color: An immense, inky purple-black core, visually conveying the extraordinary concentration and deep structure of the blend.

Aroma: A complex, ever-evolving bouquet layered with crushed blackcurrant, dark plum, and rich blackberry preserve. These primary fruits are interwoven with classic aged notes of cedar spice, black pepper, leather, and a subtle menthol lift that rises from the glass.

Palate: Full-bodied, concentrated, and perfectly balanced, displaying a texture of extraordinary density and polish. The tannins are firm and ultra-fine, framing concentrated flavors of dark chocolate, mocha, and savory sweet spice. The finish is immensely long, powerful, and seamless, echoing the finest Australian expressions.

This is a profound, high-status red wine that demands food with equal depth and structure, elevating any premium dining experience.

Pairing: An ideal match for the finest Grilled Wagyu or Black Angus Tenderloin or rich, slow-cooked game meats. For a traditional, robust Cambodian pairing, serve with a deeply savory Kari Sach Ko (Beef Curry) that matches the wine's intensity and requires the wine's powerful structure.

Serving: Decanting is highly recommended for optimal drinking. For younger vintages, decant for a minimum of two to three hours before serving to allow the wine's complex, layered aromas to open fully, simulating years of aging. This wine is built for long-term cellaring, rewarding patience with development over the next two decades.