Yalumba “The Cigar” Cabernet Sauvignon 2016

Winery Background and History

Yalumba, established in 1849 by Samuel Smith, is Australia’s oldest family-owned winery. Located in the Barossa Valley, South Australia, Yalumba has a rich history spanning over 175 years. The winery is renowned for its innovative approach, including establishing its own cooperage and vine nursery. Yalumba’s commitment to sustainability and quality has solidified its reputation in the global wine industry.

Producer and Winemaker

Yalumba remains under the stewardship of the Hill-Smith family, with Robert Hill-Smith as the fifth-generation chairman. The winemaking team is led by Chief Winemaker Louisa Rose, who joined Yalumba in 1992. Known for her expertise in crafting fine wines, Louisa has played a pivotal role in maintaining Yalumba’s tradition of excellence.

Vineyards and Microclimate

The Cigar Cabernet Sauvignon is sourced from Yalumba’s Menzies Vineyard in Coonawarra. This region is famed for its terra rossa soil—a narrow strip of red, fertile soil over limestone—ideal for cultivating premium Cabernet Sauvignon. The cool maritime climate, characterized by moderate temperatures and a long ripening season, allows grapes to develop complex flavors while retaining natural acidity.

Grape Varietals & Percentage Used

100% Cabernet Sauvignon

Vinification & Aging Methods

Grapes are crushed into small static fermenters, with fermentation temperatures peaking early at 30°C and then maintained around 22°C to ensure optimal extraction of color and tannin. The wine is matured for 21 months in French oak barriques and hogsheads—20% new, 19% one-year-old, with the balance in older French oak—to enhance complexity and structure. 

ABV (Alcohol by Volume)

14.5%

Tasting Notes

Deep red to crimson in color, this wine exhibits aromatics of baking spices, plum, licorice, and blackberries, with nuances of sea spray and ozone. The palate is rich and supple, featuring dark fruits like blueberry, complemented by savory notes of tapenade and dried herbs. Bitter chocolate tannins provide structure, leading to a lingering finish that balances fruit sweetness and savory elements. 

Food & Wine Pairing

This Cabernet Sauvignon pairs excellently with grilled meats such as barbecued lamb loin chops. Vegetarian options like mushroom, tomato, and basil lasagne also complement the wine’s flavor profile. The wine’s acidity and tannin structure balance rich, savory dishes, enhancing the overall dining experience. 

Service Methods and Temperatures

For optimal enjoyment, serve this wine at a temperature between 16-18°C (60-65°F). Decanting for about an hour before serving can help in aerating the wine, allowing its complex aromas and flavors to fully express themselves.

Storage and Aging Potential

Stored under proper conditions—cool, dark, and with stable temperatures—this wine can be cellared for seven to ten years from the vintage date. Over time, it will develop additional complexity, with tertiary flavors emerging to complement its existing profile.