Yalumba Distinguished Sites “The Cigar” Cabernet Sauvignon 2020

Winery Background and History

Yalumba, established in 1849 by Samuel Smith, is Australia’s oldest family-owned winery.  Over six generations, the Hill-Smith family has upheld a legacy of innovation and sustainability, crafting wines that reflect the diverse terroirs of South Australia.  The winery’s name, Yalumba, is derived from the Aboriginal word meaning “all the land around,” signifying its deep connection to the region.

Producer and Winemaker

Yalumba remains under the stewardship of the Hill-Smith family, with Robert Hill-Smith leading as the fifth-generation chairman.  The chief winemaker, Louisa Rose, joined Yalumba in 1992 and has been instrumental in shaping the winery’s distinctive style.  Renowned for her expertise, particularly with Viognier, Louisa ensures that each wine embodies Yalumba’s commitment to quality and regional expression.

Vineyards and Microclimate

“The Cigar” is sourced from Yalumba’s Menzies Vineyard, located in the heart of Coonawarra’s famed terra rossa strip.  This unique cigar-shaped strip of rich red soil over limestone provides optimal conditions for Cabernet Sauvignon.  The region’s cool climate, moderated by maritime influences, allows for a long ripening period, enhancing flavor development while retaining natural acidity.

Grape Varietals & Percentage Used

100% Cabernet Sauvignon

Vinification & Aging Methods

Grapes were crushed into small static fermenters, with fermentation temperatures peaking early at 30°C before being controlled around 22°C.  This approach ensures optimal extraction of color and tannin.  Post-fermentation, the wine matured for 14 months in a combination of new French oak barriques and hogsheads (26%), one-year-old French oak barriques (11%), with the balance in older French and Hungarian oak.

ABV (Alcohol by Volume)

14%

Tasting Notes

This Cabernet Sauvignon exhibits expressive, leafy-edged fruit characters of blackberry and blackcurrant, complemented by hints of briar, licorice, dark soy, Old Jamaica chocolate, tobacco, and clove.  The palate is fleshy and sweetly fruited, with grippy, sandy tannins, bright acidity, and a lingering trail of cassis and spice on the finish.

Food & Wine Pairing

This wine pairs excellently with rich, savory dishes. Consider braised beef cheeks, slow-cooked lamb pie, or a perfectly grilled steak.  The wine’s structure and depth complement hearty flavors, while its acidity balances the richness of such dishes.

Service Methods and Temperatures

Serve at 16-18°C (60-65°F) to fully appreciate its aromatic complexity and structural nuances. Decanting for about an hour before serving can enhance the wine’s expressive character, allowing it to open up and reveal its layered flavors.

Storage and Aging Potential

With proper cellaring conditions—cool, dark, and stable environments—this wine can gracefully age for 8-10 years from the vintage date. Over time, it will develop additional complexity, with tertiary notes of leather, earth, and dried herbs complementing its existing flavor profile.

Scores

• James Suckling: 93 points