Yalumba Menzies Cabernet Sauvignon

Region: Coonawarra, SA

Vintage current

WINEMAKER : Peter Gambetta

Since its inaugural vintage in 1987, The Menzies, named after Sir Robert Menzies, politician and red wine enthusiast, has continued to grow in stature and quality.

winemaking process
First planted in 1975, The Menzies is our sole Coonawarra vineyard in the heart of the Coonawarra terra rossa country. The defining terroir difference between the vineyard comes from the soils. Red sandy loam over limestone, classic Cabernet Sauvignon dirt. This wine is made by small batch winemaking practices to protect the integrity of each 8 tonne harvest parcel. The majority of the wine has been matured for 18 months in French oak barrels, both barriques and hogshead with the new oak component held at 49%.

Food Match : Enjoyed with full flavoured red meat dishes.

     
Reviews


92 points - "Still young in all departments but each department holding great promise. Others have given it 95 and I'm sure it will reach those heights but as one can only review the wine as it appears, not what it could or could not become, so 92 for now and worth $45 if putting away."
Tony Keys, The Key Review of Wine, 5 May 2014

95/100 points - "An outstanding example of Coonawarra cabernet from a great year. Jam-packed with powerful blackcurrant fruit showing a plum influence and stacks of cedary oak. Dense and concentrated with layers of mouth-filling richness. Seamless, with a typical Coonawarra velvety feel. A wine for extended cellaring. (Best drinking: Now-2026. Alc: 14%)"
Ray Jordan, The West Australian, 16 November 2013

94 points - "The wine is a delight on the nose and tart black fruit in the mouth as it starts its journey, it fills out a little but retains the elegant composer, it's classic and beautiful. 94 now and I think a couple more to come as it ages, well worth $9."
Tony Keys, Key Revew of Wine, October 2013

95 points - "A great Menzies of well-defined fruit and enduring potential, paying tribute to exacting attention to ever finer details of production in the vineyard and winery. It’s not due to land until November, but it needs at least another five years and preferably ten to really show at its best. Right now it takes some time to unravel and declare its violet fragrance and blackcurrant, redcurrant, black cherry and blackberry flavour. A well- defined, focused palate is built on tight, tangy, compact yet deep-set fruit and wonderfully fine, firm, textural structure.
"Tyson Stelzer, Wine Taste Weekly Edition 126, 7 September 2013