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Yalumba The Cigar Cabernet Sauvignon 2006

Cabernet Sauvignon from Coonawarra, Limestone Coast, Australia
  • JH93
  • W&S90
0% ABV
  • JH91
  • JH94
  • WS91
  • RP90
  • JH93
  • WS91
  • RP90
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2.0 1 Ratings
0% ABV

Winemaker Notes

Deep magenta in color with a nose of full intensity, the Cigar 2006 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 medium bodied wine with fruit flavors of dark cherries and blackberries, the tannins are silky and in harmony with the fruit to lingering finish.

Food: Roast Duck with all of the trimmings.

Critical Acclaim

All Vintages
JH 93
Australian Wine Companion
The cigar is not that of RG Menzies, but the terra rossa strip in Coonawarra; has clear cut varietal character, with a medium-bodied mix of blackcurrant, earth and strongly savoury tannins.
W&S 90
Wine & Spirits
An earthy cabernet completely saturated with black fruit and dark, gravelly tannin, this has a rich, gamey finish that brings roast squab to mind. But for a hint of cassis and red spice, most everything about it is black-from the color to the scent of iodine, black mushroom and earth. This is complete rather than hyperconcentrated, mature but still tight enough to age for several years.
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Yalumba

Yalumba

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Yalumba, Coonawarra, Limestone Coast, Australia
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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.

Coonawarra

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Distinguished by a thin, subterranean band of crumbled, red, clay loam, Coonawarra is a fairly flat, otherwise unobtrusive region with a cool Mediterranean climate, actually not unsimilar to Bordeaux.

In Coonawarra, this unique layer of clay is called, "terra rossa" and gets its color from iron oxide. The terra rossa soil overlies soft, penetrable limestone, in a continuous area that is part of the Limestone Coast zone of South Australia. This uncommon layering of soils creates a substrate that is both well draining and at the same time, offers good water retention to support vines’ roots through dry summers.

Not surprisingly, Coonawara experiences great success with the Bordeaux varieties, namely Cabernet Sauvignon and Merlot, but also Shiraz. However Cabernet reigns superior and accounts for half of the Coonawarra harvest each year. Coonawarra Cabernet Sauvignons develop powerful, yet polished tannins, and achieve ripeness without verging into imbalance. Typical of these unique reds are ripe red berry fruits with cassis, sweet herb and dried mint. The region has an increased focus on the individual expressions of single vineyard wines.

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

In the Glass

High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.

Perfect Pairings

Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

Sommelier Secrets

Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

HNYYAAMSC06C_2006 Item# 105749