The Cigar comes from our sole Coonawarra vineyard, in the heart of the Coonawarra terra rossa country. The defining terroir comes from the soils, and most of our vineyard soil is red sandy loam over limestone - classic full-bodied red dirt.
Like our estate wine The Menzies, 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 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.
Yalumba The Cigar 2010 is deep crimson red in colour with purple highlights. The nose is classic Cabernet Sauvignon showing cedar notes, hints of clove and briar, dark berry compote predominately cassis and blackcurrant. The first impression of the wine on the palate is that it is medium bodied, but it quickly builds to give a more substantial impression. The palate shows bright red fruits and includes rosehip and cassis, which lingers with a textured tannin finish. Try with char-grilled beef shaslick.
23rd March to 15th April
Matured for 18 months in new French oak hogheads and barriques (27%), new American oak hogsheads (3%), one--year-old French oak barriques, American and Hungarian oak hogheads (11%), balance in older French and American oak hogsheads and barriques and Hungarian oak hogsheads