PV Tasting Notes
Bright ruby-red in colour, sexy aromas of cassis, cherry-vanilla, mint, dried rose petal, cocoa and espresso. Supple flavours of red and dark berry are complicated and spicy, offering a suave blend of sweetness and bitter cut. Gains weight and tannic grip on the finish, which features juicy currant and cherry compote qualities and lingering oak spice.
Independent Review94 points Robert Parker's Wine Advocate Oct 2007
The 2004 The Signature is composed of 54% Cabernet Sauvignon and 46% Shiraz. It was aged for 22 months in French, Hungarian, and American oak, 50% new. Opaque purple-colored, it presents a perfume of pain grille, earth, tar, vanilla, pepper, blueberry, and blackberry. Opulent on the palate, it has gobs of ripe fruit, complexity, superb balance, and exceptional length. It will improve over the next 8-10 years in the cellar and drink well through 2030.
- International Wine Challenge, 2009: South Australian Red Trophy
- International Wine Challenge, 2009: Gold
This top-flight Australian red is best served with T-bone steak, strong Cheese’s e.g. parmesan, Pasta dishes with strong or piquant sauces, alternatively truffle or porcini fungi sauce, beef stew’s, stroganoff, cassoulet, stuffed cabbage, Chilli, BBQ alternatively duck or kebabs. Possibly venison or hare and will stand up to most curry.
Yalumba are developing a range of spectacular wines at extremely competitive prices and their reputation is growing on the world stage, the company has always shown great vision in its selection of new vineyard sites and new varietals. It is a serious player at the top end of quality, with some 940 hectares under vine, mostly planted to mainstream varietals; it has taken ownership of Viognier in Australia. I hope they do not go the way other Australian wineries have by over-cropping their vineyards due to ever increasing demand, better to maintain quality and increase prices, given the current quality of their portfolio, this would not present a problem to me personally.