Yalumba The Cigar Cabernet Sauvignon 2008
Cabernet Sauvignon from Coonawarra, Australia
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.
Wine Spectator - "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."
The Wine Advocate - "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. "
International Wine Cellar - "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."
- View All
Yalumba is Australia's oldest family-owned winery, founded in 1849 by Samuel Smith. From modest beginnings, the Yalumba Wine Company has grown to become one of Australia's most successful wineries, owned by 5th generation Robert Hill-Smith. Yalumba regularly receives accolades for its outstanding wines, and for its leadership in viticultural innovation and sustainable farming. Yalumba was the first winery in the world to be recognized with the Climate Award from the United States Environmental Protection Agency (2007), earned the International Green Apple Gold Award from House of Commons (U.K. 2011), and was the first winery outside the United States to win the BRIT International Award of Excellence in Sustainable Winegrowing Competition (2013). The Yalumba portfolio commences with the fresh and flavorsome varietal wines of the Y Series, then moves up to the Samuel’s Garden line to capture the essence of the classic Rhone-influenced varietals of the Barossa and Eden Valleys, explores sub-regional complexity through innovative, modern wines in the Hand Pickedline, and culminates with the coveted, collectible Yalumba Rare and Fine wines including Signature and Octavius. View all Yalumba Wines
About CoonawarraView a map of Coonawarra wineries
Located on the Limestone Coast of South Australia, Coonawarra is a pretty flat area, except for the vineyards, which are somewhat elevated. That, along with the proximity to the ocean and clouds that like to hang around, Coonawarra never gets too hot. There is a small strip of soil, about nine miles long and two miles wide, called Terra Rossa, or red soil/earth. It is the coveted place to plant Shiraz & Cabernet Sauvignon in this small region.
Notable FactsCabernet Sauvignon is actually the grape of choice here. There is a good amount of Shiraz planted as well, and blends of the two are popular, but Cabernet grown in the Terra Rossa shows a sense of place, and the wines are in high demand. The wine is elegant in structure, with prominent acidity and firm tannins, but full of ripe fruit flavors typical of Australia's style.
About AustraliaLike the United States, which is about the same size, Australia's winemaking regions are huddled into one or two pockets of the country. The state of South Australia, which produces about 60% of the country's wine, also has the most wineries and sub-regions, including McLaren Vale, Clare Valley, Coonawarra and Barossa Valley. New South Wales is home to the Hunter Valley, while the smaller, southern state of Victoria is best known for theYarra Valley. Head way west to the very large state of Western Australia and you'll find the tiny region of Margaret River at the southern tip.
Customer ReviewsSign In to Add Your Review0 }div>Related Products
Alcohol By Volume Guide
Wine Style Guide
Light & Fruity
- Red wines that are more fruit-forward and lighter in tannin and body.
Smooth & Supple
- Medium bodied reds that go down easy, with smooth tannins and supple fruit.
Earthy & Spicy
- Wines where earthy and/or spicy dominate the flavors – typically medium to full body.
Big & Bold