Yalumba The Menzies Coonawarra Cabernet Sauvignon 2014

Winery Background and History

Established in 1849 by Samuel Smith in Angaston, South Australia, Yalumba is Australia’s oldest family-owned winery. The name “Yalumba” is derived from an Indigenous Australian word meaning “all the land around.” Over the years, Yalumba has built a reputation for producing high-quality wines that reflect the unique terroir of their vineyards. The winery is known for its commitment to sustainable practices and innovation, including establishing its own cooperage for crafting oak barrels. Yalumba’s dedication to excellence has solidified its position as a prominent figure 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 fifth-generation proprietor. The winemaking team, led by Chief Winemaker Kevin Glastonbury, emphasizes minimal intervention and a deep respect for the vineyard’s expression. Their approach focuses on crafting wines that showcase the purity of fruit and the distinctiveness of their terroir, resulting in elegant and balanced offerings that reflect the character of each vintage.

Vineyards and Micro Climate

The Menzies Vineyard is situated in the heart of Coonawarra, South Australia, renowned for its terra rossa soils—rich red clay over limestone—which contribute to the region’s distinctive Cabernet Sauvignon. The 2014 vintage experienced a wet winter, replenishing soil moisture, followed by a dry and warm summer with cool nights, ideal for slow and even ripening. These conditions resulted in lower yields but enhanced concentration and complexity in the grapes, producing wines with depth and structure. 

Vinification & Aging Methods

Grapes were hand-harvested and underwent small parcel vinification to preserve the unique characteristics of each block. Fermentation occurred in stainless steel tanks, followed by maturation in a combination of French and American oak hogsheads and barriques. This aging process, lasting approximately 18 months, allowed the wine to develop complexity and integrate oak nuances, resulting in a balanced and expressive Cabernet Sauvignon. 

Tasting Notes

The 2014 Yalumba The Menzies Cabernet Sauvignon displays a deep crimson red with purple hues. The nose offers complex aromas of blackcurrant, blackberry, and plum, intertwined with cedar, tobacco, and a hint of eucalyptus. On the palate, it is rich and full-bodied, showcasing ripe cassis and dark berries, complemented by savory plums and characteristic Coonawarra sea-spray notes. Fine-grained tannins provide structure, 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. Its 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

Serve at 16–18°C (60–64°F) to fully appreciate its aromatic complexity and structure. Decanting for about 30 minutes before serving is recommended to allow the wine to open up and reveal its nuanced flavors. Use a Bordeaux-style glass to concentrate the bouquet and enhance the tasting experience.

Storage and Aging Potential

Stored under optimal conditions—cool, dark, and with stable humidity—this vintage has the potential to age gracefully until 2034. Over time, it will develop deeper tertiary notes of leather, tobacco, and earthy nuances, adding to its complexity and allure.

Grape Varietals & Percentage Used

• 100% Cabernet Sauvignon

ABV (Alcohol by Volume)

14%

Scores

• James Suckling: 93