Yalumba ‘The Menzies’ 2018 Cabernet Sauvignon Sanctum

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From the Winemaker:

VINTAGE CONDITIONS
2018 was a very good vintage for Coonawarra
Cabernet Sauvignon. A cold winter enabled the vines
to rest longer during dormancy. Winter and spring
rainfall was approximately twenty percent above
average, replenishing soil moisture and aquifers.
Spring and summer were warm, with dry weather
during ripening. March temperatures were cooled
by the Bonney upwelling which slowed ripening to
deliver us fruit with fine tannins, natural acidity and
strong varietal flavours.

TERROIR/PROVENANCE/REGION
Situated in the heart of Coonawarra’s terra rossa
strip, The Menzies Estate vineyard lies on a flat plain,
approximately 70km from the coast. Given the terrain
and influence of the cooling Bonney upwelling,
Coonawarra is an ideal location to grow premium
Cabernet Sauvignon. Our soil is red sandy loam
over limestone, which is classic Cabernet Sauvignon
country. The majority of grapes for The Menzies
2018 are from vines planted in 1994, 1995 and 1996,
with smaller parcels from 1974 and 1975. Bunches are
usually small with small berries, giving concentration
via an ideal skin to juice ratio favouring the making of
full-bodied reds.

TASTING NOTES
Deep crimson with a plum hue. Aromas of fresh
rosemary, mulberry, ozone, violets and exotic spices.
Take a sip and you will feel the poise and tension for
which great Cabernet is renowned. A wine of great
complexity with flavours of blackcurrant, bitter
chocolate and mulberries, wrapped in divine tannins
and a lovely sweet, dark fruit finish. With decanting
in its youth it is enjoyable as an elegant full-bodied
red wine.

FOOD PAIRING
Wonderful with a chargrilled rib eye on the bone or
porcini mushroom, thyme and quinoa risotto.

WINEMAKER Heather Fraser
HARVESTED 20 March – 9 April 2018
REGION Coonawarra
TOTAL ACIDITY 6.61 g/L
PH 3.60
SO2 97 mg/L
ALCOHOL 14.0%
TREATMENT Matured for 21 months in 30% new
French and Hungarian hogsheads
and French barriques, balance in 1
year and older French and Hungarian
hogsheads and barriques.
CELLARING Enjoy now or cellar for 15+ years.

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