Menzies is made by small lot winemaking maintaining the integrity of each harvest parcel throughout vinification and maturation. The grapes are crushed to small static fermenters and the liberation of colour and tannin is controlled either by plunging the skins, irrigating the fermenting wine over the cap or draining all the wine from the skins then flooding it back. Selected parcels were given extended skin contact before pressing. The majority of the wine was matured in French oak barriques and with the small vintage we took the opportunity to increase the new oak component as the fruit was very concentrated.
The wine is bright crimson red with a bouquet typical of fine Coonawarra Cabernet Sauvignon showing blackcurrant, violets and cedar notes. This combines with the tang of oyster shell and seaspray often seen in The Menzies. On the palate the wine has a lifted red fruit and briar “attack” leading to a savoury pimento and oak middle palate. The finish is long and full with the fruit and oak tannins enhancing persistent fruit.
The Menzies is made as a “keeper” and can be cellared for 12 to 15 years. It drinks well now but will take on further complexity as it ages. Savour the wine with a mature cloth aged cheddar or gouda.
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