Yalumba The Cigar Cabernet Sauvignon 2015

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.

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.

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.

Tasting Notes

Deep red to crimson in colour. An aromatic display of Satsuma plum, licorice allsorts, and heady violets. There are nuances of sea spray combined with a melange of dark berries. The palate is rich and supple, showing great depth. Dark blueberry fruits are complemented by a savoury mid palate, showing tapenade and dried herbs. There are lovely bitter chocolate tannins and the recognisable structure that Coonawarra Cabernet Sauvignon is famous for.

Food Pairing

Enjoy with barbecued lamb loin chops or mushroom, tomato & basil lasagne.

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

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

Analytical Data

Alcohol:

14.1 %

pH level:

3.5

Acidity:

6.3 g/L