Like its elder sibling Yalumba The Menzies, Yalumba The Cigar is made
through 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. The wine is matured for 16 months in mainly French oak hogsheads.
Deep magenta in color with a nose of full intensity, the Cigar 2008 is a
brooding wine showing leather, dark chocolate and high tones of cassis and
jujube fruit pastilles. The palate surprises as it is not the brute the nose
suggests. It is a medium bodied wine with fruit flavours of dark cherries and
blackberries. The tannins are silky smooth and act in harmony with the fruit
for a lingering finish.
"Supple and beautifully focused to show off its currant and plum flavors, with deft touches of wet earth and herbs that mingle effectively as the finish sails on impressively against refined tannins. Drink now through 2018. 250 cases imported."
"Named after the cigar shaped patch of Terra Rossa soil in Coonawarra, the 2008 The Cigar Cabernet Sauvignon is the second label of The Menzies. Very deep garnet-purple, it offers intense cassis and floral notes with aromas of violets, menthol and a whiff of slate. Well structured on the full-bodied palate, it has firm chewy tannins, high acidity and good concentration, finishing long. Drink it now to 2016. "
The Wine Advocate
"Opaque violet. Black and blue fruits on the smoky, floral-accented nose. Lush and expansive in the mouth, with very good depth to its cherry and blackcurrant flavors. Silky tannins come on late and add grip and focus to the long, spicy finish. This drinks very well now with an hour or so of decanting."
International Wine Cellar