Yalumba Distinguished Sites The Cigar

Yalumba The Cigar Cabernet Sauvignon bottle image

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.

Yalumba Clocktower
Yalumba Cooperage
Yalumba Vineyard
Yalumba Barrel Room
Yalumba Museum
Robert and Jess Hill-Smith
Winemaker, Louisa Rose
accordion plus icons
Acclaim
"Deep garnet. Smoke-accented cherry, cassis and licorice scents, along with hints of pipe tobacco and mocha. Gently sweet and focused on the palate, offering sappy dark fruit, floral pastille and roasted coffee flavors that are sharpened by a spicy cracked pepper accent. A vanilla nuance emerges on a very long, pliant finish that's framed by velvety tannins."
— Vinous, Dec 2021
“’The Cigar’ is named after the famous cigar-shaped strip of terra rossa soil (red clay over limestone) in Coonawarra from which many of the great cabs come. There’s a soaring tannin structure here (much like Napa cabernet) but the flavors are wholly Oz: juicy boysenberry, camphor, spiced tart cranberries plus a wonderful minerality. A grilled steak is in order.”
— Wine Speed, Feb 2019
View more acclaim Arrow Right
accordion plus icons
Vineyard & Production Info
Vineyard name
The Menzies Vineyard
Soil composition
Terra Rossa and limestone
Elevation:
150 feet
Average Vine Age:
20 years
Certifying Organizations:
ISO14001; Entwine Australia
Sustainability Certification:
EPA Acredited Sustainability Licence
accordion plus icons
Winemaking & Aging
Varietal composition:
100% Cabernet Sauvignon
Fermentation container:
Stainless steel tanks
Malolactic fermentation:
Yes
Fining agent:
Vegan
Type of aging container:
Barriques and Hogsheads
Type of oak:
French and Hungarian
Length of aging before bottling:
14 months
accordion plus icons
Analytical Data
pH level:
3.5
Acidity:
6.3 g/L
Alcohol:
14.1 %
accordion plus icons
Wine Production

The grapes for The Cigar are crushed into 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 colour 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 and hogsheads (26%), one year old French oak barriques (11%), balance in older French and Hungarian oak.

accordion plus icons
About the Vineyard

Mid-winter rains filled the soils and replenished the aquifer. A dry, warm spring advanced flowering by two weeks earlier than average. Yields were moderate due to lower bunch numbers. Dry conditions throughout December and January kept berry size small so the fruit had excellent concentration of colour, flavour and tannin when harvested.