The Menzies, our sole Coonawarra vineyard, is in the heart of the Coonawarra terra rossa country. The defining terroir difference between the vineyards comes from the soils - most of our vineyard soil is red sandy loam over limestone - classic full-bodied red dirt.
Like its elder sibling Yalumba The Menzies, Yalumba The Cigar is made through traditional 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 at around 20°C. This ensures good extraction of colour and tannin. The grapes stay on skins for approximately seven days, though some tanks are given extended skin contact before pressing. The wine was matured for 14 months in mainly French oak hogsheads.
Yalumba The Cigar Cabernet Sauvignon 2009 is crimson red with an aroma that fills the senses. There are floral high tones of violets and lavender underscored by bass notes of cherries and dark chocolate. The wine is bright with fresh red fruits such as cherries and currants sweeping the palate followed by the melted chocolate texture of the soft tannins. The finish lingers pleasantly. Try with a plate of charcuterie or antipasto. Suitable for vegans and vegetarians.
3 to 22nd April, 2009
Matured for 14 Months in new French oak Hogsheads & Barriques (14%), one year old French oak Hogsheads & Barriques, American & Hungarian oak Hogsheads (15%), with the balance in older French oak Hogsheads & Barriques & American oak Hogsheads.