Yalumba The Caley Cabernet Shiraz is the pinnacle of a long winemaking journey of excellence, that rightfully honours one of Yalumbas most adventurous sons. A blend of Coonawarra Cabernet Sauvignon and Barossa Shiraz, The Caley is a classic marriage of two noble varieties and two great Australian wine regions.

Yalumba has a proud history as Australia's oldest family-owned winery and their continuing quest for quality shines through in all their wines. This light and fresh example of Riesling is a delicate and citrus driven white, that entices you back, glass after glass.

Yalumba continues to produce some amazing wines at great prices and their Y Series is the epitome of this focus. The Unwooded Chardonnay is full-bodied, fruity and plentiful in pineapple, melon and grapefruit flavours with a trickle of honey. A crisp citrus acidity to finish.

Light yellow with green tints. Fresh apple, pear and a hint of cinnamon. Generous fruit length is complemented by rich mouth-feel and a creamy, lingering finish.

Almost blood red, this is a Cabernet Sauvignon & Shiraz in motion, changing and shifting from red scents of currants and cranberries to the black fruits of plum compote and black cherries, before a touch of cedar, leafy herbs and powdery black spices freshen the finish. The wine has a coolness that belies its power. The expression is as restrained as it is muscular. Richly layered, the fruit completes the structure. Underneath theres an umami earthiness, like scents of camping in the woods. Impeccably balanced. Savour with a rosemary pepper beef rib roast with porcini jus.

The undisputed authority on Viognier in Australia, Louisa Rose at Yalumba produces a Viognier as part of their Y Series range that has a powerful nose filled with tropical fruit, and a rich, flavoursome, zesty palate to match. Completed by a crisp, lingering finish.

This wine is pale straw in colour with green hues. Aromas of melon, peach and stone fruit fill the nose. The palate follows on from the aromas: stone fruits are present initially with lemon myrtle and grapefruit, before the creamy orange panna cotta finish