Coonawarra Cabernet Sauvignon
The season leading up to the 2002 vintage was cool and wet with above average rainfall across the south east of South Australia. The wet conditions during flowering reduced fruit set considerably with fewer berries per bunch than normal across all varieties, particularly red grapes. The upside of these lower yields were enhanced colour and fruit concentration.
Menzies is made by small lot vinification, maintaining the integrity of each harvest parcel throughout vinification and maturation. The grapes are crushed to small static fermenters and the liberation of colour and tannin is controlled either by plunging the skins, irrigating the fermenting wine over the cap or draining all the wine from the skins then flooding it back. Selected parcels were given extended skin contact before pressing.
The majority of the oak the wine is matured in is French but this year saw the inclusion of a small number of well seasoned new American oak barriques. Once the bottling blend was finalised, the wine was given a further four months in oak to harmonise.
Yalumba The Menzies Coonawarra Cabernet Sauvignon 2002 is deep crimson red. The aroma is a meld of briar, red currant and black olive flavours through to black cherry and plum skins. The palate opens with the sweet berry richness of red currants and dark chocolates, merging into a full bodied wine with a nice fleshy extract. Good density and lashings of soft tannins building towards the finish.
5th April to 15th May 2002
Matured for 22 Months in 58% new French hogsheads & barriques, 6% new American
barriques, balance 1 year old French & American hogsheads and barriques.