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Yalumba The Cigar Cabernet Sauvignon 2011

Cabernet Sauvignon from Coonawarra, Limestone Coast, Australia
  • JH94
  • WS91
  • RP90
13.5% ABV
  • JH91
  • JH93
  • WS91
  • RP90
  • JH93
  • W&S90
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13.5% ABV

Winemaker Notes

Yalumba Coonawarra Estate 'The Menzies' vineyard is in the heartof the Coonawarra terra rossa country. 'The Cigar' is Yalumba'snewest wine released from 'The Menzies' vineyard. This wine isnamed after the unique Cigar-shaped strip of rich red terra rossasoil. Having established The Menzies Vineyard in 1987, Yalumba isfortunate to be a part of this iconic region and salutes its pioneersand those privileged to inherit its future.

This wine shows an intense complex bouquet of cherries and darkchocolate. There is lavender perfume and a touch of dried sage. Thepalate is typical of Menzies 'The Cigar' wines, opening with a burstof plush ripe fruit reminiscent of mulberry compote. These fruitcharacters build the wine in the mid palate where they are met witha complex hint of ironstone. The 2011 'The Cigar' offers great length and the wine finishes with fruit and fine emery tannins.

Vegan and Vegetarian Friendly

Critical Acclaim

All Vintages
JH 94
Australian Wine Companion
Bright, clear crimson-purple; the cool vintage in Coonawarra invested much of the region's cabernet with lively, fresh red fruit aromas and flavours; here those characters are picked up and lengthened by some briar and black olive nuances that add interest and length to a meritorious cabernet.
WS 91
Wine Spectator
Pure and focused, this red is medium-weight and expressive, offering layers of beautifully formed currant fruit shaded with hints of mint, rosemary and white chocolate. Finishes with intensity.
RP 90
Robert Parker's Wine Advocate
Medium-deep garnet-purple in color, the 2011 The Cigar Cabernet Sauvignon offers aromas of blackberries, black cherries and cassis with an undercurrent of fresh mint, cinnamon stick and dried herbs. Medium-bodied with just enough youthful, expressive flavor framed with lively acid and a medium-level of chewy tannins, it is finishing with a slight herbal lift. Approachable now, and can drink to 2020+.
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Yalumba, Coonawarra, Limestone Coast, Australia
Image of winery
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.


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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 red 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 enjoys success all over the globe. Inherently high in tannins and acidity, the best bottlings of Cabernet can age beautifully, with the ability to last fifty years or more. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region and forms the base of the Medoc reds, which are typically mostly Cabernet with Merlot and smaller amounts of some combination of Cabernet Franc, Malbec and Petit Verdot. (Enjoying a great deal of success in various regions around the world, this blend is now globally referred to as a Bordeaux Blend.) Cabernet Sauvignon from the Napa Valley is responsible for some of the world’s most prestigious, age-worthy 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 is typically blended to soften tannins and add complexity. In warmer regions like California Washington, Argentina, Chile 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 profiling revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

HNYYAAMSC11C_2011 Item# 140596