Yalumba Rare & Fine The Menzies

Yalumba The Menzies Cabernet Sauvignon bottle image

Wine Description

Since 1987, the Hill-Smith family has counted itself amongst those fortunate enough to produce an estate grown Coonawarra Cabernet Sauvignon. To own a vineyard upon that famous terra rossa soil over limestone is the holy grail of all Cabernet Sauvignon purists. Experimentation, innovation, minimalist intervention and small batch winemaking has resulted in The Menzies’ reputation as one of the best wines of its type to emerge from the region – a wine of longevity, elegance and structure.

Yalumba Clocktower
Yalumba Cooperage
Yalumba Vineyard
Yalumba Barrel Room
Yalumba Museum
Robert and Jess Hill-Smith
Winemaker, Louisa Rose
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Acclaim
“Still quite young, ripe and oaky at first pour, then expanding with aeration, Menzies offers dense aromas of black-cherry jam, plum preserves, black pepper, bay leaf atop a layer of toasty sweet oak. The palate is tightly wound in drying, granular tannins. Heightened acidity and tangy red and black fruit make for a structure that should take this another decade at least.” – (Cellar Selection) — Wine Enthusiast, Mar 2024
“A black-currant Cabernet from the terra rossa soils of Coonawarra, this is black and blue and short at first, until the first, until the fruit power builds and tannins sweep through the finish. The ample tannins show some restraint in their vegetal savor, staying cool and sappy. A steak-and-potatoes wine.” — Wine & Spirits, Dec 2023
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Vineyard & Production Info
Vineyard name
The Menzies Vineyard
Soil composition
Terra Rossa and Limestone
Elevation:
150 feet
Average Vine Age:
35 years
Certifying Organizations:
ISO14001; Entwine Australia
Sustainability Certification:
EPA Acredited Sustainability Licence
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Winemaking & Aging
Varietal composition:
100% Cabernet Sauvignon
Fermentation container:
Stainless steel tanks
Malolactic fermentation:
Yes
Fining agent:
Vegan
Type of aging container:
hogsheads & barriques
Type of oak:
Hungarian, French and American
Length of aging before bottling:
23 months
Age of Aging Container:
18 months
Total SO2
97
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Analytical Data
pH level:
3.6
Acidity:
6.61 g/L
Alcohol:
14 %
Total SO2
97
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Wine Production

The Menzies is made by small batch winemaking, maintaining the integrity of each eight-tonne vineyard parcel through vinification and initial barrel maturation. The grapes were crushed to small static fermenters where 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 are given extended skin contact before pressing. Matured for 18 months in 34% new French hogsheads & barriques, 2% new Hungarian hogsheads, balance in 1 year and older American, French & Hungarian hogsheads & barriques.

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About the Vineyard

The Menzies is in the heart of Coonawarra terra rossa country. The vineyard site is reasonably level, with the defining terroir difference coming from the soils. Our soil is red sandy loam over limestone, which is classic Cabernet Sauvignon dirt. Most of the vines for Yalumba The Menzies were planted in 1985 and are trellised tall with wide rows. Bunches are usually small with small berries giving a concentration that favours the creation of full bodied reds.