Yalumba The Menzies Cabernet Sauvignon 2014
95 POINT RATED NICK BUTLER THE REAL REVIEW & 93 POINT RATED JAMES HALLIDAY
- ★★★★★ ★★★★★ 0 out of 5 stars.
- 95 POINT RATED NICK BUTLER
- 93 POINT RATED JAMES HALLIDAY
- 91 POINT RATED HUON HOOKE
- 5 RED STAR RATED WINERY JAMES HALLIDAY
- AUSTRALIA'S OLDEST FAMILY OWNED WINERY ESTABLISHED 1849
Plum red in colour and full depth in hue. The bouquet leads with violet and lilac floral notes to the tangy counterpoint of sea-spray and pepper. A rich and powerful palate of red fruits and dark chocolate on a robust tannin framework.The finish is long, complex and well worth contemplating.Decant and enjoy alongside char-grilled rib-eye on the bone or mushroom wellington with roasted root vegetables.
95 Points - Nick Butler
"Deep and inky purple colour. Black spices, cassis, charry and nutty oak, brooding and imposing. Medium-weight, perhaps as a result of time in the bottle, though still focused and linear. Beautiful cabernet. Plenty of life left. Everything in its right place"
93 Points - James Halliday
"Elegance is the key to this wine. It is Old World in its restraint, with an earthy/savoury background to the blackcurrant and mulberry fruit, bay leaf and black olive adding their bit. The oak is restrained, the fine tannins likewise."
91 Points - Huon Hooke
"Deep red colour with a tint of purple. The bouquet shows ripe blackberry and blackcurrant cabernet fruit, while the palate is elegant, medium to full-bodied and the tannins are soft and gentle and balanced. The wine has a slight aroma of cork-wood (not TCA taint). It would have been better under a screw-cap."
The Menzies is in the heart of Coonawarra Terra Rossa country. 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 were planted in 1985 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.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. Matured for 20 months in 36% new French hogsheads, balance in 1 year and older American, French & Hungarian hogsheads & barriques.
Coonawarra, South Australia
|Grape Variety:||Cabernet Sauvignon|
|Cellaring:||Drink now or cellar up to 10 years|
|Bottle Top:||Foil over Cork|
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