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Giovanni Tait mastered the family tradition of coopering wine barrels before migrating to Australia in 1957. He took up work in the Barossa and ultimately settled in for a lengthy engagement at B Seppelts and Sons, where he played a significant role in the vinification and maturation of some of the most memorable vintages in Australian viticulture. Tait's boys grew up to be winemakers, their attention to detail and close relationship with the Barossa's finest growers have earned the highest accolades from the international wine industry press. Generously proportioned yet exquisitely balanced, famously praised, perennially by savant Robert Parker as the most.. Bespoke parcels of old vineyard fruit»
Coonawarra graziers have access to the finest soils for viticulture. Doug Balnaves was born in the very heart of Coonawarra, quite near the sacred cricket pitch at Penola. An accomplished herdsman and shearer, Balnaves took up the challenge of planting vineyards in 1971. Working under the tutelage of legendary Coonawarra winemaker Bill Redman, Balnaves immersed himself in the culture of the vine, ultimately establishing a grande marque of Coonawarra and securing the inaugural presidency of the Coonawarra Vignerons Association. He remains a lifelong member of the Penola Pipe Band. For those who like their wines structured yet satin, powerful yet prettily.. The old sheep shearer's shanty»
Hoddles Creek was planned and developed from day one, with a view to crafting an artful range of superlative Yarra Valley wines. The most arduous aspects were planted, because they offered the best promise of outstanding quality fruit. Chilly mornings, vivid afternoon sun and extended ripening, profound vintages of intensely ripened berries. From four superior rows of Pinot Noir on the Hoddles Creek property at Gembrook. Rows 22 to 26 always yield something spectacular with each new vintage, the mix of Burgundian and new world clones are hand picked and separately vinified for release as an exquisite limited edition, only made in the finest vintage years... For partisans most particular about pinot»
It was a matrimony between an American biochemist and the founder of Margaret River Devils Lair, that set the scene for one of the nation's most illustrious estates. A member of the Top 1OO Wineries of World, Giant Steps were established 1997, with a view to assembling an elite range of limited release Yarra Valley vintages. Crafted from the fruit of superior sites, some yielding just a few hundred cases each year, these are exclusive editions from bespoke parcels of elite terroir, bearing the curiously cryptic monikers of precious blocks of vine, Gruyere Farm, Applejack and Wombat Creek. Fashioned for aficianados of the euro style, defined by their winsome.. Big wines from little vineyards»

Yalumba Cigar Cabernet Sauvignon CONFIRM VINTAGE

Cabernet Sauvignon Coonawarra South Australia
Yalumba planted the Menzies Vineyard in 1975 and 1994, with a view to establishing an elite marque of Coonawarra. Named after the unique cigar shaped strip of rich Terra rossa soils, Cigar is sourced mostly from the younger blocks at Menzies North and Menzies South. The wines from these superlative sites have a style of their own, as vines are influenced by a diverse range of elements to yield the most eloquently flavoured fruit. The Cigar is a fully engrossing Cabernet Sauvignon with intense, dark berry characters and the most equitable tannins.
Available in cartons of six
Case of 6
$203.50
Crafted in similar fashion to the flagship Menzies Cabernet, Cigar is vinified to small batch winemaking techniques. The defining character of the source vineyards comes from the soils, classic full bodied red dirt. The grapes are crushed to small static fermenters, temperatures are allowed to peak early at 30C, then given more control around 20C. This ensures good extraction of colour and tannin. Grapes remain on skins for a week, some components are treated to an extended contact. After pressing, the wine completes malolactic, followed by twenty two months maturation in a combination of new and prior use French, American and Hungarian oak hogsheads and barriques.
Crimson red colour. A bouquet that fills the senses, floral high tones of violets and lavender underscored by bass notes of cherries and dark chocolate. The wine is bright with fresh red fruits such as cherries and currants sweeping the palate followed by a melted chocolate texture of soft tannins in complete harmony with the fruit, all the way to a long and lingering finish. The cabernet of choice to accompany charcouterie, antipasto or roast duck.
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Yalumba
Yalumba, Australia's oldest family owned and operated winery, has a wealth of history and tradition

Yalumba was founded in 1849 by Samuel Smith, British migrant and English brewer, who had brought his family to Angaston seeking a new life. After purchasing a 30-acre parcel of land just beyond the southern-eastern boundary of Angaston, Smith and his son began planting the first vines by moonlight. Samuel named his patch Yalumba, aboriginal for 'all the land around'.

Yalumba

The Yalumba philosophy quietly encourages innovation, experimentation and a visionary outlook in the quest to make great wine. There are literally thousands of rare, eclectic and idiosyncratic grape varieties used to make wine around the world. Yalumba's Vine Propagation Nursery is able to source many of these varieties, performing clonal and varietal selection, which ultimately provides small batches of fruit for Yalumba's Vinnovations label. In order to sustain the formulation of some of Australia's most compelling wines, Yalumba implements an environmental improvement programme that reflects credible environmental stewardship and due diligence.

At Yalumba, no aspect of winegrowing or winemaking is left to chance. For the past 30 years, Yalumba has been able to influence grape quality at its earliest stage. In the 1970s, the winery made a far-sighted decision to establish its own vine nursery. Today the Yalumba Vine Nursery is one of Australia's largest viticultural nurseries, supplying high quality vines to winemakers throughout Australia. Not only does the Nursery provide safe, quality rootstock for established varieties such as Cabernet Sauvignon and Shiraz, it is also a leading supplier of specialised clones such as the Burgundian Pinot Noir and Chardonnay clones in heavy demand by the country's leading winemakers.

In a wine market largely obsessed with single-varietal wines, Yalumba has remained steadfast in its commitment to that most Australian of wine styles, the Cabernet Shiraz blend. Cabernet Shiraz is taken so seriously by Yalumba, that Brian Walsh, Yalumba's Director of Winemaking persuaded the committee of the Adelaide Wine Show to introduce a separate judging class for the style. It's a wine style that is unique to Australia, he says, and plays such an important part in Australia's winemaking history.

Yalumba

As a wine business operating in the rural environment for over 150 years, Yalumba recognises the impact of its activities on its natural surrounds. Yalumba is committed to integrating best environmental practice into its everyday activities to ensure long-term sustainability. In 1999, Yalumba became the first Australian winery to sign up for the Greenhouse Challenge - an initiative dedicated to reducing greenhouse gas emissions. Yalumba's aim is to be recognised as Australia's finest independent wine company. A wine produced by means of environmentally-friendly sustainable processes is increasingly being recognised as being an intrinsic aspect of quality.

The crafting of oak barrels is a proud tradition at Yalumba with a coopering history dating back to the turn of the 20th century. With its own on-site cooperage, Yalumba is the only winery in Australia, and one of a small and select group of wineries in the world, to enjoy this privilege. Oak plays an important part in the winemaking process and Yalumba have the advantage of being able to have full control of the quality of oak used to age their wines. Yalumba imports oak staves from the world's best oak forests in France and America, and then air-dries the oak for many Barossan summers and winters to leach any sappy, bitter characters from the wood. This extended seasoning (as opposed to the more common practice of seasoning the oak for between 18 months and 2 years) imparts rich chocolate mocha characters and adds yet another layer of texture to the wine without masking the fruit flavours.

"Yalumba is one of the most beautiful wineries in Australia. With magnificent buildings and beautifully manicured gardens and lawns, this is a place to savour. Established in 1849, Yalumba is the oldest family-owned winery in Australia, and the current custodians have done a marvellous job in maintaining, and in many cases improving, this special place. The cellar door itself has a great setting, housed in one of the original stone buildings. Try the stunning reds, The Signature and The Octavius. Yalumba has an uncanny ability to employ the nicest people in the Valley so you can be assured of great service!" -Australian Good Taste Magazine

Yalumba