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Australia’s oldest family-owned winery brings ‘The Caley’ to Kuala Lumpur


Herrmann (standing) explaining to guests of ‘The Caley: A Rare & Fine Wine Dinner by Yalumba’ at Hilton Kuala Lumpur on the wines that were served at the dinner. — Photos: GLENN GUAN/The Star

Herrmann (standing) explaining to guests of ‘The Caley: A Rare & Fine Wine Dinner by Yalumba’ at Hilton Kuala Lumpur on the wines that were served at the dinner. — Photos: GLENN GUAN/The Star

THE birth of Yalumba’s The Caley Coonawarra & Barossa Cabernet Shiraz 2012 is about vision and aspiration.

This head-turning red is the result of calculated and careful blending of grapes from two wine regions – Australia’s Coonawarra and Barossa Valley.

The Caley’s story is one of history, oenology and viticulture as well as passion and dedication in winemaking but most importantly, patience in the quest for an unforgettable drink.

With five years to its making, The Caley is named in honour of Fred Caley Smith, the grandson of Yalumba’s founder Samuel Smith.

As a horticulturist, Fred Caley had great influence in the development of Yalumba’s orchards and vineyards.

A range of wines from Yalumba, Australia to complement the dishes at Chambers.
A range of wines from Yalumba, Australia to complement the dishes at Chambers.
 

The Caley, unveiled on May 12, 2017, is a star in Yalumba’s stable of wines and an attestation to its 168 years in winemaking.

Yalumba, Australia’s oldest family-owned winery, was founded by Samuel in 1849.

Recognising the potential of South Australia’s fertile land, Samuel invested in 32.3ha of land to build what is today Yalumba (which means “all the land around” in Aboriginal language).

With five generations taking pride in creating noteworthy and award-winning wines consumed the world over, today, Yalumba owns vast vineyards in South Australia including Barossa and Eden valleys.

The company even has its own cooperage.

Australian Grass-Fed Lamb Loin Fine Herb Crust, Green Pea Puree, Buttered Market Vegetables, Natural Jus served with the 2013 & 2006 The Signature, Cabernet Sauvignon and Shiraz Blend and of course, The Caley.
Australian Grass-Fed Lamb Loin Fine Herb Crust, Green Pea Puree, Buttered Market Vegetables, Natural Jus served with the 2013 & 2006 The Signature, Cabernet Sauvignon and Shiraz Blend and of course, The Caley.
 

Combining the robust appeal of Coonawarra Cabernet and persistent flavours of Barossa Shiraz, the silky and elegant wine displays interesting flavour profiles.

Yalumba regional sales manager (Asia) Tim Herrmann said The Caley, aged for 36 months in bottle and 22 months in French oak comprised 52% Cabernet.

“The Caley floats in the mouth, showing off finesse, elegance, generosity, richness of fruit and silkiness,” said Herrmann.

“Each vineyard gives different flavour profiles, different complexity.”

Its introduction at “The Caley: A Rare & Fine Wine Dinner by Yalumba” in Chambers Bar & Grill, Hilton Kuala Lumpur was a chance for wine connoisseurs to get acquainted with this beautiful yet complex red with polished tannins.

Scallop Carpaccio & Crayfish Tartar, Fine Herb Salad and Yuzu Vinaigrette served with 2015 The Virgilius, Viognier.
Scallop Carpaccio & Crayfish Tartar, Fine Herb Salad and Yuzu Vinaigrette served with 2015 The Virgilius, Viognier.
 

To warm up in anticipation of The Caley, a sparkling flavour of 2010 Jansz Vintage Cuvee from Tasmania was served.

Diners then swayed into dinner with the light flavours of Scallop Carpaccio & Crayfish Tartar, Fine Herb Salad and Yuzu Vinaigrette served with 2015 The Virgilius, Viognier.

Then it was time for the reds to steal the show.

The charming 2012 & 2008 The Menzies, Cabernet Sauvignon and 2010 The Octavius, Old Vine Shiraz paired alongside the Oxtail Risotto, Charred Minute Steak, Parmesan and Cracked Pepper impressed the palate with their bold characteristics.

Herrmann said the Menzies named after Australia’s longest-serving Prime Minister Robert Menzies, an avid wine drinker, offers earthy tones with a lot more complexity and generosity on the palate.

Valrhona Chocolate Tart, Hazelnut Crumble, and Vanilla Ice Cream.
Valrhona Chocolate Tart, Hazelnut Crumble, and Vanilla Ice Cream.
 

These wines proved to be a nice prelude to the heavier reds, the 2013 & 2006 The Signature, Cabernet Sauvignon and Shiraz Blend and of course, The Caley which had their pride of place together with the succulent Australian Grass-Fed Lamb Loin Fine Herb Curst, Green Pea Puree, Buttered Market Vegetables, Natural Jus.

The epicurean adventure ended with a luxurious and intoxicating Valrhona Chocolate Tart, Hazelnut Crumble, and Vanilla Ice Cream.

The wines are distributed by Monopole Malaysia. For details, call 03-7733 8181.

   

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