Yalumba The Signature Cabernet-Shiraz 2006

  • 95 James
    Suckling
  • 91 Robert
    Parker
  • 90 Wine &
    Spirits
4.6 Fantastic (5)
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Yalumba The Signature Cabernet-Shiraz 2006 Front Bottle Shot
Yalumba The Signature Cabernet-Shiraz 2006 Front Bottle Shot Yalumba The Signature Cabernet-Shiraz 2006 Front Label Yalumba The Signature Cabernet-Shiraz 2006 Back Bottle Shot

Product Details


Varietal

Region

Producer

Vintage
2006

Size
750ML

ABV
14.5%

Features
Green Wine

Your Rating

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Somm Note

Winemaker Notes

The Yalumba Signature 2006 is a very deep dark red with generous sweet dark chocolate and warm fig, blackcurrant and cedary spices on the nose. The palate is broad shouldered, intense and concentrated with lingering red and black currant notes. Young and tight, this wine will reveal an elegance and silky refinement on the palate given time. Perfect with braised lamb shanks.

Professional Ratings

  • 95

    This has intense, very bold fruit aromas, in the blackberry and plum zone. There’s a gently leafy edge, as well as ripe berries and a sweet oak-spice thread. The palate is smooth, supple and ripe with plush, fine tannins and a long, richly flavored palate. Undeniable concentration and depth here. Drink or hold.

  • 91
    The 2006 The Signature Cabernet Sauvignon Shiraz is composed of 69% Cabernet Sauvignon and 31% Shiraz. Deep garnet-purple in color, it offers intense notes of blackberry preserves, warm cherries, black currant cordial plus an earthy / gamey undercurrent and nuances of marmite toast. The tight-knit medium to full-bodied palate is firmly structured with a high level of grainy tannins, high acid and just enough savory flesh giving a long finish. Approachable now, it should be best 2012 to 2018.
  • 90
    This wine has the dusty bitumen road scent of a classic, old-fashioned Barossa shiraz. Cabernet lends a bright red fruit character, like persimmon, finishing with tangy acidity. It offers the comfort of a well-balanced blend, along with the potential to age.

Other Vintages

2018
  • 96 Australian Wine
    Companion
  • 96 Robert
    Parker
  • 95 Decanter
  • 94 James
    Suckling
  • 91 Wine
    Spectator
2016
  • 96 James
    Suckling
  • 96 Decanter
  • 94 Robert
    Parker
  • 94 Wine
    Enthusiast
2015
  • 96 James
    Suckling
  • 94 Decanter
  • 93 Robert
    Parker
  • 93 Wine
    Enthusiast
  • 92 Wine &
    Spirits
  • 92 Wilfred
    Wong
2014
  • 95 Decanter
  • 92 Robert
    Parker
  • 92 Wine
    Enthusiast
  • 91 James
    Suckling
  • 91 Wine
    Spectator
2013
  • 94 Wine
    Enthusiast
  • 94 James
    Suckling
  • 93 Robert
    Parker
2012
  • 96 James
    Suckling
  • 95 Robert
    Parker
  • 91 Decanter
2010
  • 96 James
    Suckling
  • 92 Wilfred
    Wong
  • 91 Wine
    Spectator
2009
  • 93 James
    Suckling
  • 92 Robert
    Parker
  • 92 Wine
    Spectator
2008
  • 94 Wine
    Enthusiast
  • 94 James
    Suckling
  • 92 Wine
    Spectator
  • 91 Robert
    Parker
2005
  • 94 James
    Suckling
  • 92 Wine
    Spectator
  • 92 Robert
    Parker
2004
  • 92 Wine
    Spectator
  • 92 Robert
    Parker
2003
  • 92 Robert
    Parker
  • 90 Wine
    Enthusiast
2002
  • 96 Robert
    Parker
  • 92 Wine &
    Spirits
2001
  • 95 Robert
    Parker
  • 90 Wine &
    Spirits
2000
  • 90 Robert
    Parker
1999
  • 96 James
    Suckling
  • 95 Robert
    Parker
  • 91 Wine &
    Spirits
1997
  • 88 Wine
    Enthusiast
1996
  • 91 Wine
    Spectator
  • 90 Robert
    Parker
1995
  • 91 Wine
    Spectator
Yalumba

Yalumba

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Yalumba, Australia
Yalumba Winery Video

Established in 1849, Yalumba is Australia’s most historic family owned wine company. It remains fiercely independent and extremely progressive through the generational ownership by the Hill-Smith family. Yalumba’s longevity and success is a result of patience, collaboration and progressive thinking. There is foresight to embrace the natural terroir to craft wines with individual character and a sense of purpose, a spirit to reinvest in the land upon which it operates and knowledge to behave as a leader in the industry. It is committed to sharing stories of provenance gathered over more than 168 years of history of family winemaking. Barossa is arguably the single most famous wine region in Australia. Barossa includes both Barossa Valley and Eden Valley, making it one of the only areas in Australia to have neighbouring warm and cool climate growing conditions. Yalumba is privileged to have access to some of the oldest vineyards in the world in Barossa Valley, including 1889 bush vine Grenache and 1908 Shiraz. At the inner sanctum of Coonawarra, on the prized terra rossa soil, lies Yalumba’s Coonawarra estate, The Menzies Vineyard. Comprised predominantly of Cabernet Sauvignon vines, this single vineyard is committed to growing premium quality fruit reflecting distinctive varietal characters of the region. Wrattonbully’s cool climate, plentiful high quality artesian water and well drained terra rossa soils led wine companies to plant large areas of mainly red grape varieties.

At Yalumba we continually strive to reduce our impact on the environment, stay involved in our community, and make great wine with minimal intervention in the vineyard and in the winery. We are committed to sustainable practices, with the belief that the healthier and more biodiverse the vineyards are the better the wines will be. Yalumba has been developing its own sustainable viticulture program since the mid 1990s, promoting the economic production of quality grapes . For every hectare of vineyard we own, we have at least one hectare of native vegetation. Our winemaking philosophy and practice means that our wines are made with the least intervention possible but with as much knowledge, confidence and expertise as possible. We want our wines to show their provenance and natural appellation – whether it be a single site, a variety or blend, or a personal style. At Yalumba we have been making wine utilising ‘wild yeast’ for over 20 years. We believe that the success and consistency that we have with wild ferments is a direct result of healthy biodiverse vineyards. All Yalumba wines are 100% vegan since the 2012 vintage, elevating our wines to a safe and ethical choice. Becoming vegan came from the desire to make wines of conviction that taste of provenance and natural appellation; and that ultimately represent quality.

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

How to Serve Red Wine

A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.

How Long Does Red Wine Last?

Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.

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Barossa Valley Wine

Barossa, Australia

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Historically and presently the most important wine-producing region of Australia, the Barossa Valley is set in the Barossa zone of South Australia, where more than half of the country’s wine is made. Because the climate is very hot and dry, vineyard managers work diligently to ensure grapes reach the perfect levels of phenolic ripeness.

The intense heat is ideal for plush, bold reds, particularly Shiraz on its own or Rhône Blends. Often Shiraz and Cabernet partner up for plump and powerful reds.

While much less prevalent, light-skinned varieties such as Riesling, Viognier or Semillon produce vibrant Barossa Valley whites.

Most of Australia’s largest wine producers are based here and Shiraz plantings date back as far as the 1850s or before. Many of them are dry farmed and bush trained, still offering less than one ton per acre of inky, intense, purple juice.

HNYYAASCS06C_2006 Item# 112404

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