Yalumba Distinguished Sites The Cigar
Wine Description
The Cigar; a name coined by Coonawarra Vignerons to describe the unique cigar-shaped strip of rich red terra rossa soil. Home to some of Australia’s most famous vineyards, the secret of Coonawarra lies in the intimate bond between the terra rossa soil, limestone layers, pure artisan water and a long cool ripening season. Fortunate to be part of this iconic place, Yalumba salutes the region’s pioneers and those privileged to inherit its future.
Acclaim
Vineyard & Production Info
Winemaking & Aging
Analytical Data
Wine Production
The grapes for The Cigar are crushed to small static fermenters, and as the fermentation commences, the temperature is allowed to peak early at 30°C, then given more control at around 22°C. This ensures good extraction of color and tannin. The grapes stay on skins for around seven days, with some tanks given extended skin contact before pressing.
Matured for 14 months in new French oak barriques (26%), one year old French oak barriques (2%),
balance in older French oak barriques.
About the Vineyard
A wet winter filled the soils with moisture. Cold, windy conditions during flowering resulted in less fruit being set on the vines. The summer was dry and warm by day with cool nights, allowing the grapes to ripen full of bright varietal flavours, deep in colour, with a harmonious tannin structure.
