Yalumba Rare & Fine Collection The Menzies Cabernet Sauvignon 2017 Coonawarra 1.5l - 6 Bottles

Skip to the beginning of the images gallery

Yalumba Rare & Fine Collection The Menzies Cabernet Sauvignon 2017 Coonawarra 1.5l - 6 Bottles

Availability: In stock

Pretty Good

Full depth in colour with a plum red hue. The bouquet leads with violet and lilac floral notes to the tangy counterpoint of seaspray and pepper. The palate is rich and powerful; red fruits and dark chocolate on a robust tannin framework. The finish is long, complex and well worth contemplating. A char-grilled rib-eye on the bone is an excellent food accompaniment.

$128.3 per bottle $770.0 for 6 bottles

Wines Specification

More Information
Awards	5 Star Rated Winery
Alcohol	14.1%
Region	Coonawarra
Varieties	Cabernet Sauvignon
Vintage	2017*
VIP Exclusive	No
Brand	Yalumba Family Vignerons C. 1849 Wines
Vintage Note	*Vintage may vary. Every effort is made to ensure the current vintage is displayed, however variations can occur.

This wine will take extra 3 days for delivery.

More About Product

WINERY INFORMATION

Vineyard

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.

Winemaking

It was an excellent vintage; it was preceded by good winter rains and mild conditions during flowering, giving a good even set of berries. The warm conditions continued through harvest allowing the winemakers to pick ripe grapes at the ideal colour, flavour and tannin accumulation; it is a vintage to collect. The Menzies is made by small batch winemaking, maintaining the integrity of each eight-tonne vineyard parcel through vinification and initial barrel maturation. 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.

TASTING NOTES