Yalumba

Rare & Fine The Menzies

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.

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Wine Production

A wet winter replenished soil moisture followed by a warm spring
and summer. These mild conditions encouraged vine growth
and advanced flowering by two weeks earlier than average. Dry
conditions throughout December and January kept the bunch
and berry size small. The fruit was harvested with excellent
concentration of colour, flavour and tannins.

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.

Tasting Notes

Dark cherry red with a crimson hue. Elegant and inviting
aromas of cedar and chocolate combine beautifully with rich,
ripe cassis and violets. Sublime tannins give the drinker an
insight into the agebility of this wine. Excellent drinking now
and it will continue to evolve and delight.

Food Pairing

Decant and enjoy with char-grilled rib eye on the bone or porcini risotto.

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Wine Production

Tasting Notes

Food Pairing

Decant and enjoy with char-grilled rib eye on the bone or porcini risotto.

Brand Materials

Tech Sheet Bottle Shot Acclaim

POINTS

A classy Coonawarra cabernet sauvignon museum offering, made by Peter Gambetta, from the strong 2015 vintage. There's a solid pedigree of longevity with The Menzies and this release is beginning to show that potential. Brightly coloured with pure blackberry, blood plum and blackcurrant fruits, there's still some primary exuberance to the fruit profile; it seems youthful. There's hints of mixed spice, a light shading of tobacco and dark chocolatey things and a passing glance of mint. The tannins are compact and powdery and there is a long, elegant finish that shows excellent sustain and harmony.

James Halliday

POINTS

“D block of the Yalumba-owned Menzies vineyard, planted in 1975, is the exclusive source of The Caley, whose seaweed hints it shares. Deep crimson with redcurrant and cherry, as well as fresh blackcurrant, the restrained palate contrasts with The Cigar, also from this vineyard. Bitter chocolate and cedar oak (30% new) lend classical nuance. With fine grained tannins, the fruit cleaves closely to the palate, leading to a deliciously poised, cedar-scented finish.”

POINTS

Extracting the best results from dark, rich Cabernet Sauvignon comes from careful winery treatment. Matured for 21 months in 30% new French oak and Hungarian oak hogsheads and barriques, with the remainder in older American, French and Hungarian barrels, this is fabulously balanced and settled after a decade. Bright primary aromas of redcurrant and blackberry still look fresh and lively, while the scowling, firm blackberry that dominates the front palate slowly relaxes as a proud acid line drags out the flavors. Secondary notes of olive, nutmeg and cinnamon cut through before a clean, precise finish. The merit of this vintage shows by providing more flavor intensity with less alcohol.

POINTS

“Deep, shimmering ruby. Vibrant, smoke- and spice-tinged cherry and red currant aromas give way to deeper cassis and licorice notes with air. Hints of tobacco and cedary oak build with air and carry onto the palate, which offers appealingly sweet red and dark berry preserve, fruitcake and floral pastille flavors. Finishes long and spicy, with rounded tannins and repeating cherry and tobacco notes.”

POINTS

“Supple and elegant, showing hazelnut, black walnut and dark chocolate details to juicy kirsch, framboise and blueberry flavors at the core. Tobacco, toasted cumin and sandalwood notes linger effortlessly among supple tannins.”

POINTS

Wine Spectator Insider

POINTS

“Yalumba's 2015 The Menzies Cabernet Sauvignon comes from a Coonawarra property the company has owned since 1993. Made in a classically restrained style, it's medium-bodied and refined, with silky tannins that turn drying and gently dusty on the lengthy finish. Streamlined and red-fruited, with crisp acids, it delivers cherry, red currant and cassis fruit accented by subtle vanilla, cedar and herbal tobacco-like notes.”

“Deep ruby-garnet. Subtle, harmonious nose, neatly incorporating vanilla and mint tones into fresh earth, cinnamon and ripe cassis, with touches of dried tobacco and chocolate. Lots of elegance in the nose. Firm, but super-fine tannins that make this upright but do not penetrate – a word Louisa used is appropriate here: seamless tannins. Plenty of cassis and clove at the finish, but I must confess to wanting just a little more intensity between mid palate and finish.” - 17 out of 20

Jancis Robinson

Vineyard & Production Info

Production area/appellation:

Coonawarra

Vineyard name:

The Menzies Vineyard

Soil composition:

Terra Rossa and Limestone

Elevation:

150 feet

Harvest time:

March 26-April 2, 2015

Average Vine Age:

40 years

Certifying Organizations:

ISO14001; Entwine Australia

Sustainability Certification:

EPA Acredited Sustainability Licence

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:

21 months

Age of Aging Container:

30% New, 70% 1+ year old

Analytical Data

pH level:

3.58

Acidity:

6.2 g/L

Alcohol:

13.5 %

About the Vineyard

In the heart of Coonawarra, 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 2015 were planted in 1975 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.

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