Yalumba The Menzies Coonawarra Cabernet Sauvignon 2014

Winery Background and History

Established in 1849 by Samuel Smith, Yalumba is Australia’s oldest family-owned winery, located in the Barossa Valley. The winery has a rich history of innovation and a commitment to quality, producing a diverse range of wines that reflect the unique terroirs of South Australia. Yalumba’s dedication to sustainable viticulture and winemaking practices has solidified its reputation as a leading producer in the Australian wine industry.

Producer and Winemaker

Yalumba remains under the stewardship of the Hill-Smith family, with Robert Hill-Smith serving as the current proprietor. The winemaking team, led by Chief Winemaker Louisa Rose, emphasizes a balance between traditional methods and modern techniques. Their philosophy focuses on minimal intervention, allowing the expression of the vineyard’s unique characteristics in each bottle.

Vineyards and Microclimate

The Menzies vineyard is situated in the Coonawarra region, renowned for its terra rossa soils—red sandy loam over limestone—which are ideal for cultivating premium Cabernet Sauvignon. The 2014 vintage experienced a wet winter, replenishing soil moisture and the aquifer. Cold, windy conditions during flowering led to lower yields, while a dry, warm summer with cool nights and little rain contributed to the development of concentrated flavors and balanced acidity in the grapes. 

Grape Varietals & Percentage Used

100% Cabernet Sauvignon

Vinification & Aging Methods

The grapes were harvested at optimal ripeness and fermented in static fermenters. Post-fermentation, the wine underwent malolactic fermentation in French oak barrels, 35% of which were new, to enhance complexity and integrate tannins. The wine was aged for 18 months in these barrels, allowing it to develop depth and structure while preserving the varietal’s characteristic fruit flavors.

ABV (Alcohol by Volume)

14% 

Tasting Notes

The 2014 Menzies Cabernet Sauvignon displays a deep crimson red with purple hues. The nose is complex, offering aromas of blackcurrant, blackberry, and plum, intertwined with layers of cedar, tobacco, and a touch of eucalyptus. On the palate, it is rich and full-bodied, showcasing bright, ripe fruits of cassis and dark berries, complemented by savory plums and sea-spray notes typical of The Menzies vineyard. The wine’s structure is supported by fine-grained tannins, leading to a long, persistent finish. 

Food & Wine Pairing

This Cabernet Sauvignon pairs exceptionally well with hearty dishes such as grilled or roasted meats, including lamb shanks or beef tenderloin. The wine’s robust structure and rich fruit flavors complement the savory and umami characteristics of these dishes. Additionally, it pairs well with aged cheeses, where the tannins and acidity balance the richness of the cheese, enhancing the overall dining experience.

Service Methods and Temperatures

For optimal enjoyment, serve The Menzies Cabernet Sauvignon at a temperature between 16-18°C (60-64°F). Decanting the wine for about 30 minutes prior to serving is recommended to allow it to breathe and fully express its aromatic complexity. Using Bordeaux-style wine glasses will concentrate the bouquet and guide the wine to the appropriate areas of the palate, enhancing the tasting experience.

Storage and Aging Potential

The 2014 Menzies Cabernet Sauvignon has the potential to age gracefully over the next 15 to 20 years. When stored in optimal conditions—a cool, dark environment with stable temperatures—the wine will develop additional complexity, with the primary fruit flavors evolving into more nuanced tertiary notes such as leather, tobacco, and earthy undertones, offering a rewarding experience for those who choose to cellar it.

Scores

• Wine Enthusiast: 92 points

• Wine Spectator: 93 points 

• Wine Advocate: 92 points 

• Robert Parker: 92 points