| The Cigar The Menzies Cabernet was planted in 1975 and 1994 and “The Cigar” is tended to be sourced from the younger plantings. In similar fashion with the estate wine ‘The Menzies’, ‘The Cigar’ is made through small lot winemaking techniques.
The grapes are crushed to small static fermenters and once the fermentation commences the temperature is allowed to peak early at 30° C, then given more control around 20°C. This ensures good extraction of colour and tannin. The grapes stay on skins for around seven days though some tanks are given extended skin contact before pressing. Upon pressing the wine completed malolactic fermentation and was matured in older French oak as maturation flavours are sought with only subtle oak influence.
Deep magenta in colour with a nose of full intensity, the Cigar 2006 is a brooding wine showing leather, dark chocolate and high tones of cassis and ju-jube fruit pastilles. The palate surprises as it is not the brute the nose suggests. It is medium bodied wine with fruit flavours of dark cherries and blackberries, the tannins are silky and in harmony with the fruit to lingering finish.
Food: Roast Duck with all of the trimmings
| | 
 2006
 Coonawarra
 Peter Gambetta
 29th March to 8th April 2006
 Treatment: Matured for 21 Months in 54% new hogsheads (37% French, 17% American), 15% 1 year old French hogsheads & barriques, 25% 2 yr old French hogsheads & barriques, balance in older French hogsheads.
 14%
 6.7g/L
 3.44 |
