Yalumba The Cigar Cabernet Sauvignon 2017 (Australia)
- French oak
- Lavendar & violets
- Spiced strawberries
- Youthful tannins
"Deep, purple-hued ruby with little transparency, lighter ruby on the rim. The nose has volume and intensity, a signature note of eucalyptus, minty herbaceousness leads the bouquet, along with cassis, blackcurrant leaves, dark plums, cedar and vanilla spices growing in dimensions. Full-bodied, aromas of red plums and red currants on the palate, along with eucalyptus and mint, interweave blackcurrant leaves, vanilla and cedar. Bright acidity provides freshness and vitality, broaden the palate with spices. Fine-grained tannin has a fine and firm grip, already integrated but will soften with age and develop leathery and cigar nuances. Match with lamb racks and ribeye steaks over the next 8+ years" Candice Chow, Raymond Chan Reviews, Dec 2020
"This is terrific; the seductively fragrant bouquet shows cassis, tobacco, cedar, clove and floral characters. It's concentrated and finely focused on the palate, offering excellent power and persistency, while remaining classically structured and balanced. At its best: 2022 to 2033" Sam Kim, Wine Orbit, Nov 2020
"Intense, high-energy cabernet sauvignon with cassis, cedar, black olive, and spicy oak flavours. A serious wine that can be enjoyed now but will deliver much more in a few years time" Bob Campbell, Master of Wine, Real Review, Dec 2020
Deep red to crimson in colour. A perfumed wine, displaying spice notes, lavender and violets, with fruit aromatics of warm strawberries, blackberries, and the quintessential note of sea-spray that the region is known for. Peppery, fresh and alive with youthful tannins, the moderate to long palate has intense red-purple cassis fruit. A delicious wine with all the hallmarks of Coonawarra Cabernet.
The Menzies Vineyard, Yalumba’s premium Cabernet Sauvignon estate was established in the world-famous region of Coonawarra in 1975. The terroir is defined by red brown earth over limestone, perfect for growing grapes for full-bodied, structured red wine.
The growing season was one of the wettest on record, providing the vines with lovely high soil moisture levels. These conditions were capped off by a cooler than average spring and early summer, allowing a slow, steady growing season resulting in harvest up to four weeks later than usual. Patience was rewarded with the final wines showing beautiful flavours and tannins.
Matured for 16 months in new French oak barriques (22%), one year old French oak barriques and hogsheads (31%), balance in older French oak.
Food Pairing: Barbecued lamb loin chops or chickpea, mushroom and pine nut burgers with a red onion and tomato salsa.
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Yalumba The Cigar Cabernet Sauvignon 2017 (Australia)
Yalumba The Cigar Cabernet Sauvignon 2017 (Australia)
- French oak
- Lavendar & violets
- Spiced strawberries
- Youthful tannins
"Deep, purple-hued ruby with little transparency, lighter ruby on the rim. The nose has volume and intensity, a signature note of eucalyptus, minty herbaceousness leads the bouquet, along with cassis, blackcurrant leaves, dark plums, cedar and vanilla spices growing in dimensions. Full-bodied, aromas of red plums and red currants on the palate, along with eucalyptus and mint, interweave blackcurrant leaves, vanilla and cedar. Bright acidity provides freshness and vitality, broaden the palate with spices. Fine-grained tannin has a fine and firm grip, already integrated but will soften with age and develop leathery and cigar nuances. Match with lamb racks and ribeye steaks over the next 8+ years" Candice Chow, Raymond Chan Reviews, Dec 2020
"This is terrific; the seductively fragrant bouquet shows cassis, tobacco, cedar, clove and floral characters. It's concentrated and finely focused on the palate, offering excellent power and persistency, while remaining classically structured and balanced. At its best: 2022 to 2033" Sam Kim, Wine Orbit, Nov 2020
"Intense, high-energy cabernet sauvignon with cassis, cedar, black olive, and spicy oak flavours. A serious wine that can be enjoyed now but will deliver much more in a few years time" Bob Campbell, Master of Wine, Real Review, Dec 2020
Deep red to crimson in colour. A perfumed wine, displaying spice notes, lavender and violets, with fruit aromatics of warm strawberries, blackberries, and the quintessential note of sea-spray that the region is known for. Peppery, fresh and alive with youthful tannins, the moderate to long palate has intense red-purple cassis fruit. A delicious wine with all the hallmarks of Coonawarra Cabernet.
The Menzies Vineyard, Yalumba’s premium Cabernet Sauvignon estate was established in the world-famous region of Coonawarra in 1975. The terroir is defined by red brown earth over limestone, perfect for growing grapes for full-bodied, structured red wine.
The growing season was one of the wettest on record, providing the vines with lovely high soil moisture levels. These conditions were capped off by a cooler than average spring and early summer, allowing a slow, steady growing season resulting in harvest up to four weeks later than usual. Patience was rewarded with the final wines showing beautiful flavours and tannins.
Matured for 16 months in new French oak barriques (22%), one year old French oak barriques and hogsheads (31%), balance in older French oak.
Food Pairing: Barbecued lamb loin chops or chickpea, mushroom and pine nut burgers with a red onion and tomato salsa.
Original: $100.39
-65%$100.39
$35.14Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
- French oak
- Lavendar & violets
- Spiced strawberries
- Youthful tannins
"Deep, purple-hued ruby with little transparency, lighter ruby on the rim. The nose has volume and intensity, a signature note of eucalyptus, minty herbaceousness leads the bouquet, along with cassis, blackcurrant leaves, dark plums, cedar and vanilla spices growing in dimensions. Full-bodied, aromas of red plums and red currants on the palate, along with eucalyptus and mint, interweave blackcurrant leaves, vanilla and cedar. Bright acidity provides freshness and vitality, broaden the palate with spices. Fine-grained tannin has a fine and firm grip, already integrated but will soften with age and develop leathery and cigar nuances. Match with lamb racks and ribeye steaks over the next 8+ years" Candice Chow, Raymond Chan Reviews, Dec 2020
"This is terrific; the seductively fragrant bouquet shows cassis, tobacco, cedar, clove and floral characters. It's concentrated and finely focused on the palate, offering excellent power and persistency, while remaining classically structured and balanced. At its best: 2022 to 2033" Sam Kim, Wine Orbit, Nov 2020
"Intense, high-energy cabernet sauvignon with cassis, cedar, black olive, and spicy oak flavours. A serious wine that can be enjoyed now but will deliver much more in a few years time" Bob Campbell, Master of Wine, Real Review, Dec 2020
Deep red to crimson in colour. A perfumed wine, displaying spice notes, lavender and violets, with fruit aromatics of warm strawberries, blackberries, and the quintessential note of sea-spray that the region is known for. Peppery, fresh and alive with youthful tannins, the moderate to long palate has intense red-purple cassis fruit. A delicious wine with all the hallmarks of Coonawarra Cabernet.
The Menzies Vineyard, Yalumba’s premium Cabernet Sauvignon estate was established in the world-famous region of Coonawarra in 1975. The terroir is defined by red brown earth over limestone, perfect for growing grapes for full-bodied, structured red wine.
The growing season was one of the wettest on record, providing the vines with lovely high soil moisture levels. These conditions were capped off by a cooler than average spring and early summer, allowing a slow, steady growing season resulting in harvest up to four weeks later than usual. Patience was rewarded with the final wines showing beautiful flavours and tannins.
Matured for 16 months in new French oak barriques (22%), one year old French oak barriques and hogsheads (31%), balance in older French oak.
Food Pairing: Barbecued lamb loin chops or chickpea, mushroom and pine nut burgers with a red onion and tomato salsa.
