Coonawarra Cabernet Sauvignon
‘The Menzies’ is made by small lot winemaking 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 oak in which the wine was matured was of French origin, although included in the oak profile were 20% of third use American oak hogsheads. Once the bottling blend was finalised, the wine was returned to barrel for a further six months to harmonise, giving a total of 22 months in oak.
Unmistakably Cabernet Sauvignon, the nose is full, rich and ripe; reminiscent of blackcurrants, cedar furniture, bay leaves and anise. As with recent vintages of ‘The Menzies’ the wine opens with a full berry attack building to a round full mid palate of fruit and oak. The wine is full bodied with great length given by soft, velvety tannins. Yalumba The Menzies Cabernet Sauvignon 2005 is a wine to cellar for up to 10 years.
Suitable for vegans
5th to 14th April 2005
Matured for 22 Months in 46% new French hogsheads & barriques, 12% 1 year old French hogsheads & barriques, 22% 2 year old French hogsheads & 20% 2 year old American hogsheads.