The Cigar comes from our sole Coonawarra vineyard, in the heart of theCoonawarra terra rossa country. The defining terroir comes from the soils, andmost of our vineyard soil is red sandy loam over limestone - classic full-bodiedred dirt.Like our estate wine The Menzies, The Cigar is made through traditional smalllot winemaking techniques. The grapes are crushed to small static fermenters,and once the fermentation commences the temperature is allowed to peakearly at 30°C, then given more control around 20°C. This ensures goodextraction of colour and tannin.The grapes stay on skins for around seven daysthough 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 andbriar, dark berry compote predominately cassis and blackcurrant. The firstimpression of the wine on the palate is that it is medium bodied, but it quicklybuilds to give a more substantial impression. The palate shows bright red fruitsand includes rosehip and cassis, which lingers with a textured tannin finish.Try with char-grilled beef shaslick.
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