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Buy any 6 bottles and save 5%. Buy any 12 bottles and save 10% (excludes wines on offer). Free UK delivery on orders over £100. Tel: 02922 337454
2013 The Signature Cabernet Sauvignon & Shiraz, Yalumba Wine Republic

2013 The Signature Cabernet Sauvignon & Shiraz, Yalumba

Barossa Valley, Australia

Barossa Double Act

Deeply expressive and beautifully composed, the 2013 The Signature brings Cabernet’s fragrant precision together with the generous heart of Barossa Shiraz. Blackcurrant, blackberry and dark plum unfold through cedar, liquorice and warm baking spices, with mint and leafy herbs lending freshness to the darker fruit. Hints of leather, earthy woodland and mocha add savoury intrigue, creating a bouquet that rewards a little patience in the glass.

The palate is rich and concentrated, its fleshy fruit held firmly by fine, persistent tannins and bright acidity. Cabernet supplies definition and length, while Shiraz fills out the middle with supple plum and berry flavours. A lingering finish of dark fruit, cocoa and spice completes a wine with both generosity and restraint. With more than a decade of bottle age, this is a rewarding opportunity to explore a classic Australian blend as its youthful power develops greater complexity, while well-stored bottles retain scope for further ageing.

For when: Old friends are coming for dinner, and a bottle with a little history belongs on the table.

Pairs with: Chargrilled rib-eye with peppercorn sauce, slow-roasted lamb shoulder, beef Wellington, venison casserole with juniper, mushroom and lentil shepherd’s pie, or mature farmhouse Cheddar.

The Signature celebrates the people who have helped shape Yalumba, with each release honouring an individual’s contribution to the winery. The 2013 recognises Andrew Murphy, whose career began in the cellar and progressed through winemaking and operations to Director of Wine. It is a fitting tribute in a wine whose character depends on the relationship between vineyard growers, cellar craftsmanship and patient blending.

Dry, warm conditions defined the 2013 Barossa growing season, producing smaller bunches and berries with concentrated flavours. Yalumba rates the vintage as excellent, and that intensity is central to this release: expressive Cabernet aromatics, substantial Shiraz fruit and a firm tannin structure built for extended development.

Whats in the bottle
52% Cabernet Sauvignon and 48% Shiraz

Notable Awards
94 points, James Suckling

£79.95 - £79.95
£79.95
£79.95 - £79.95
£79.95
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Founded by Samuel Smith in 1849, Yalumba remains an independent, family-owned winery based in Angaston, in South Australia’s Barossa region. Six generations have built on its foundations, combining long-established vineyards and grower relationships with a willingness to explore new techniques. The Signature occupies a special place within that history, celebrating both the Cabernet–Shiraz blend and the people behind the wines.

For the 2013 vintage, Cabernet Sauvignon was sourced entirely from the Barossa Valley, including vineyards around Williamstown, Gomersal, Light Pass and the Krondorf foothills. Much of the Shiraz came from the Schiller family vineyard north of Nuriootpa, where mature vines contributed depth and richness. Bringing these individual sites together allows Yalumba to balance aromatic freshness, fruit concentration and structure.

Winemaker Kevin Glastonbury crafted the 2013 with an emphasis on preserving the character of each parcel. Yalumba’s own cooperage supports close control over oak selection, while its broader sustainability programme encompasses water conservation, renewable energy and native vegetation preservation. Long-term care for vineyards and enduring relationships with growers remain fundamental to its approach.

A blend of 52% Cabernet Sauvignon and 48% Shiraz from the Barossa Valley. Cabernet sources included the Trevor Fromm, Brooks, Cowham Light Pass and Crown Village vineyards. The principal Shiraz source was the Schiller family vineyard, with four blocks planted between 1925 and 1969. Harvest ran from 6 February to 19 March 2013.

Fruit parcels were fermented separately in eight-tonne open fermenters or six-tonne static potter fermenters. Wild yeasts were used to encourage complexity and texture, with the individual lots kept separate so their contrasting qualities could inform the final blend.

Maturation lasted 20 months in a combination of French, Hungarian and American oak. New barrels accounted for 37%, comprising French barriques and Hungarian, French and American hogsheads, with the balance matured in older barriques and hogsheads. The resulting combination supports the concentrated fruit with savoury complexity and a lasting tannin structure.

Alcohol: 14.1%. Total acidity: 6.7g/L. pH: 3.53. Suitable for vegans. Recommended drinking window: 2026–2035.

Wine-Searcher Retailer Awards 2026/27 Gold, Overall List in Cardiff