The Caley and the Art of Balance

Yalumba’s The Caley is a wine with serious pedigree. It’s a blend of Coonawarra Cabernet Sauvignon and Barossa Shiraz that somehow manages to be both luxurious and approachable.

Yalumba has been in the game since 1849. We’re talking about Australia’s oldest family-owned winery, still run by the Hill-Smiths, who clearly take winemaking and their family legacy very seriously. The Caley is a tribute to Fred Caley Smith, a horticulturist and world traveller whose 19th-century letters back home were full of wisdom and wanderlust. The wine reflects that same spirit: thoughtful, worldly, and just a little bit rebellious.

The 2019 vintage is a balance of 77% Cabernet Sauvignon from Coonawarra and 23% Shiraz from the Barossa Valley. These two regions are legends in their own right. Coonawarra is all about structure, with its famous terra rossa soils bringing depth and classic Cabernet notes of blackcurrant and mint. Meanwhile, the Barossa adds richness, spice, and a touch of dark fruit that gives the blend its edge. It’s a kind of wine yin and yang—perfectly balanced but with enough personality to keep things interesting.

On the nose, you’ll pick up blackberries, cherries, a touch of mint, and just a hint of savoury spice. Wine writer Matthew Jukes called the 2019 vintage “one of the finest blends I have tasted from this country,” awarding it an impressive 19.5 out of 20. He praised its “grace, length, and style,” noting that it “floats across the palate with effortless charm.” Meanwhile, QWine Reviews described it as “sleek, graceful, and plush,” highlighting its polished texture and impeccable balance.

Take a sip, and you’ll get layers of ripe berries, dark chocolate, and a savoury note that keeps everything grounded. There’s a gentle spice that lingers on the finish, thanks to the Shiraz, but the tannins are soft and smooth, creating a wine that feels indulgent without being heavy. The oak is there, The Caley spends 19 months in French barriques (smaller barrels), but it plays a supporting role rather than taking centre stage. This isn’t a wine that hits you over the head with oak; it’s all about subtlety and finesse.

Critics aren’t just impressed; they’re borderline gushing. Tyson Stelzer of The Halliday Wine Companion called The Caley “a wine of magnificent purity, seamlessly integrating Cabernet and Shiraz in a way that elevates the best of both varieties.” He praised its “fine-boned tannins and extraordinary length,” predicting it will age beautifully for decades. In Wine Enthusiast, the 2015 vintage was described as “luxurious yet approachable,” with waves of cherry, plum, and liquorice wrapped in ultrafine tannins.

While The Caley can easily live for another 20 or 30 years if you’ve got the patience, it’s also drinking beautifully right now. Decant it for a couple of hours, and you’ll be rewarded with a wine that’s complex but easy-going. It’s the kind of wine that works just as well at a grand dinner as it does with a quiet roast at home. Well, maybe not any roast, The Caley deserves something a bit special. Think perfectly cooked lamb with rosemary, or maybe a rich mushroom risotto.

If you’re a collector, The Caley is a no-brainer. It’s built for the long haul, and in ten years, you’ll probably be patting yourself on the back for grabbing a few bottles now. But if you’re just someone who likes a really, really good glass of red, it’ll deliver on that front too.