Description
The Cigar comes from our sole Coonawarra vineyard, in the heart of the
Coonawarra terra rossa country. The defining terroir comes from the soils, and
most of our vineyard soil is red sandy loam over limestone - classic full-bodied
red dirt.
Like our estate wine The Menzies, The Cigar is made through traditional small
lot winemaking techniques. The grapes are crushed to small static fermenters,
and once the fermentation commences the temperature is allowed to peak
early at 30°C, then given more control around 20°C. This ensures good
extraction of colour and tannin.The grapes stay on skins for around seven days
though some tanks are given extended skin contact before pressing.
Yalumba The Cigar 2010 is deep crimson red in colour with purple highlights.
The nose is classic Cabernet Sauvignon showing cedar notes, hints of clove and
briar, dark berry compote predominately cassis and blackcurrant. The first
impression of the wine on the palate is that it is medium bodied, but it quickly
builds to give a more substantial impression. The palate shows bright red fruits
and includes rosehip and cassis, which lingers with a textured tannin finish.
Try with char-grilled beef shaslick.
