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.
Cabernet Sauvignon grapes used for The Menzies are estate grown at Yalumba's Coonawarra vineyard, an exceptional site in the heart of Coonawarra's legendary terra rossa strip.
Today, this premium Coonawarra Cabernet Sauvignon represents elegance of structure, finesse and longevity.
- SA - Coonawarra
- South Australia
Very smooth and polished, this smoky, slightly green-edged and herbal cabernet should age in a classically cigarboxy direction. Its vibrant, penetrative aromas of cassis, mulberries and dark cherries are backed by nuances of sage and fresh vanilla/cedar oak and have a faintly jujube-like aspect. Firm, fine-grained and polished, it’s long and elegant, with deep, juicy fruit and chocolatey oak framed by pliant tannins. It finishes with a pleasing savoury quality."Rating 94 - Jeremy Oliver, The Australian Wine Annual 2011
"This is a solid wine with good density and a chewy texture, a wine of weight and grip. There are red fruit and mint aromas, and it’s full bodied and long in the mouth with an emphatic finished. Well worth cellaring."Huon Hooke, Gourmet Traveller WINE Magazine (AUG/SEP 2011)
"The Menzies has emerged as one of the most consistently reliable cabernets to be found in Australia. Volume from this vintage is small as a result of devastating frosts in Coonawarra in late 2006 but the quality is sensational, with winemaker Peter Gambetta having crafted an exceptional wine from intensely flavoured but only moderately alcoholic fruit, using new French oak to add complexity and style. And this is, above all else, a supremely stylish wine with classic mint, cassis and chocolate notes."Windsor Dobbin, The Sunday Examiner Magazine, (31/JUL/ 2011)
"A show-and-tell-tour of Yalumba's fanatical vineyard monitoring and testing regime last week explained this wine's ascension to the gods in 2007. A remarkable result for a tough drought year, it sings with fresh, focussed red-and blackcurrants, cigar box and textural tannin finesse. Drink 2017-2025."Rating 95 - Tyson Stelzer, Wine Taste - Edition 22, (8/JUL/2011)
"Sing the praises of Yalumba's cheaper wines by all means, but don't ignore the flagships. This Coonawarra Cabernet is a traditionally styled, high quality drop with inviting blackcurrant, briar, floral and woodsy aromas. Subdued oak is a well-measured seasoning and the middleweight palate is sustained, penetrating, fine and attractively grippy. Food idea: Roast lamb." 5 stars - Ralph Kyte-Powell, The Age Epicure Wine + Food (March/2011)
Winery Tasting Notes
Bright crimson red.
The wine shows a bouquet typical of fine Coonawarra Cabernet Sauvignon showing blackcurrant, violets and cedar notes. This combines with the tang of oyster shell and seaspray often seen in The Menzies.
On the palate the wine has a lifted red fruit and briar “attack” leading to a savoury pimento and oak middle palate. The finish is long and full with the fruit and oak tannins enhancing persistent fruit.
The Menzies is made as a “keeper” and can be cellared for 12 to 15 years. It drinks well now but will take on further complexity as it ages.
Savour the wine with a mature cloth aged cheddar or gouda.
Menzies is made by small lot winemaking maintaining the integrity of each harvest parcel throughout vinification and maturation. The grapes are crushed to small static fermenters and 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 were given extended skin contact before pressing. The majority of the wine was matured in French oak barriques and with the small vintage we took the opportunity to increase the new oak component as the fruit was very concentrated.