The grapes were harvested then transported to Yalumba’s Winery in the Barossa for vinification. Fermentation occurred in small static fermenters where the fermenting juice was pumped over the skins to control colour and phenolic extraction. Upon pressing the wine completed malolactic fermentation and was matured in older French oak to ensure maturation flavours were sought with subtle oak influence.
Deep magenta in colour with a complex nose, this wine displays layers of aromas including ripe cherry and plums with creamy oak vanilla. The palate is fresh and of medium weight; the initial flavours of blueberry and blackcurrant are balanced with notes of spice and cedar in the mid palate. The 2006 Menzies Retreat is supported by fine tannins and has good length.
Suitable for vegans
2005 | 2004